I’ve been eating a good muesli product, but there were a few seeds in it that I didn’t like, so I decided to make my own. Muesli is pretty much like granola, but without the fat and sugar used to bind it together into crunchy chunks. I find it hard to find a tasty cereal product that doesn’t have added sugar, but I enjoy muesli soaked in a little almond milk. The dried fruit has plenty of sugar in it for me, and I like that muesli requires some work in the chewing. I think that’s why it’s satisfying, because you don’t just slurp it down like the cereals that get soggy.
Muesli is generally raw food, but you can toast the grains and nuts first for a little added flavor, and you can cook it as you would any whole grain cereal. If there is a perfect ratio of elements in muesli, I don’t know what it is; I put mine together based on how it looked, which came out to about half grain flakes and half fruit, nuts and seeds. For seasoning, I used some cinnamon and a little salt.
Preheat oven to 375°
1 lb Bob’s Red Mill® Organic Old Fashioned Rolled Oats (or your favorite oats or a combination of grain flakes)
2 teaspoons cinnamon
1/2 cup sunflower seeds, unsalted
1/2 cup pumpkin seeds, unsalted
1 cup roasted, salted almonds, roughly chopped
1 cup raisins
1 cup unsweetened, dried apricots, chopped
1/2 cup unsweetened, dried coconut flakes
Optional: 1/4 cup chopped figs or dates (I used figs)
Optional: 1/2 teaspoon salt
- Mix oats and cinnamon, and salt, if using. Spread on baking sheet and toast until you can smell the cinnamon, about 5-7 minutes. Do not allow to burn. Remove to large mixing bowl.
- Add seeds, nuts, and fruit to warm oats and stir to combine. Cool completely before placing in container with tight lid.
For breakfast, I eat about 1/4 cup soaked in almond milk for about 20 minutes to soften the oats a little. Alternatively, you can add heated milk or you can cook it in milk.