As most of you know, I love my oatmeal. However, I recently met a new love — muesli. It’s like oatmeal’s more exciting cousin. (Which makes for quite an interesting love triangle, no?)
Muesli is basically a cereal of uncooked oats, nuts and fruit. Sure, you can buy it pre-packaged (like most things), but it’s so easy to make and tastes so much better when you do it yourself.
The measurements for this muesli were inspired by Leek Soup, but feel free to customize it any which way. It’s literally impossible to mess up a muesli. I like mine soaked overnight in coconut milk and topped with a sprinkle of cinnamon (and maybe a spoonful of peanut or almond butter if I’m feeling frisky). Hearty yumminess.
What you need:
- 1 cup oats
- 1 cup rye flakes
- 1 cup barley flakes
- 1 cup dried fruit (I used raisins and cranberries)
- 1 cup nuts, toasted and chopped (I used almonds and walnuts)
- 1/4 cup unsweetened coconut
- 2 tablespoons ground flaxseed
- Milk or yogurt (for serving)
- Cinnamon, maple syrup, honey, fresh fruit, peanut butter, or any other topping (for serving)
How you do it:
- To make the muesli itself, combine all ingredients mentioned above, with the exception of milk and toppings. Store in a covered container.
- The night before, soak muesli in milk or yogurt and keep in the fridge. I find that a 2:1 ratio of milk/yogurt to muesli works best, but play around with it to find what measurements you like.
- The next morning, stir the soaked muesli and top with your choice of toppings. Enjoy!