Cereal Grains

Another Muesli Recipe

This recipe differs in both ingredients and method from the one I posted two years ago. I like both for different reasons, as you’ll see.

Two years ago I wrote about Homemade Muesli, one where I hand-chop all the fruit and nuts and toast the oats. It’s a great recipe because of the large pieces of everything—dried apricots, almonds, raisins, figs, coconut. As I wrote then, it’s great to get all the chewing from muesli. Maybe that’s why you don’t need much of it, 1/4-1/3 cup soaked in some almond milk. It’s plenty for breakfast and you don’t get a sugar high like you do from commercial cereals, including commercial muesli. You get more of a steady, balanced addition to your daily diet.

A few months ago, I started mixing part of the ingredients in the food processor—nuts, apricots, figs—where the results are these little clusters of energy balls that stick together even after mixing with grains and coconut and seeds. They still have some chewiness, but I would say less than the other muesli. That’s the one I’m showing you today.

Muesli Recipe II

  • Servings: makes about 2 lbs
  • Difficulty: easy
  • Print

Preheat oven to 350°; line a sheet pan with parchment paper, which makes it super easy to pour the toasted grains into a bowl.

Ingredients

  • 1 lb  whole grain rolled oats
  • 1 cup wheat germ
  • 1 cup unsweetened, flaked coconut
  • 1/2-1 cup seasoned sunflower seeds
  • 1/2-1 cup pumpkin seeds (my grocery was out of these!)
  • 15 dried apricots
  • 15 dried Sierra figs (a green-skinned fig, it is lighter in color and has a tougher dried skin than the mission fig, for example)
  • 1 cup oven-roasted, lightly salted almonds
  • 1 cup shelled walnuts

Preparation

  • Mix together the oats, wheat germ, and coconut. The coconut and wheat germ are less likely to scorch if you mix them with the oats. Spread out on parchment-lined pan and toast in oven for 5-10 minutes, keeping a close eye on it to make sure they don’t burn. Remove from oven and let cool for a few minutes before lifting the parchment and pouring all into a large mixing bowl with the sunflower and pumpkin seeds.
  • Place the apricots, figs, almonds, and walnuts into the bowl of a food processor. Pulse until the ingredients reach a fairly uniform consistency with some variation, but don’t process too much or you will make a paste. Pour the fruit-nut mixture into the bowl with the grains and seeds and stir until well mixed. The pulsed fruit and nuts will form into little balls of varying sizes, and this is what you want. Some of the wheat germ will stick to them, as well as some of the little seeds.
  • Let it all cool completely in the bowl, stirring occasionally, before pouring into a container with a tight lid.

Serve in 1/4-1/3 cup servings soaked for about 20 minutes in almond milk or the milk of your choice. You could alternately put the moistened muesli in the microwave for 30 seconds to warm up. I let mine sit while I drink that second cup of morning coffee.

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