Tag Archives: oats

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.


  • 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


  • 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.

Just Another Meatloaf

I’m surprised there’s not a meatloaf blog, where every day illustrates a different version of the loved (or not) fare. There are a few blogs with meatloaf in the title, but they turn out to be about other things, even when they are about cooking. Maybe I’m overstating people’s love of meatloaf. I probably make it once every two or three weeks with variations. Today, I was faced with having no breadcrumbs, so I’m using rolled oats for the filler. It’s been a long time since I’ve used oats, but I remember them adding a sweetness to the mix. For the meat, I’m using one pound of ground beef and one pound of Jimmy Dean® Sage Sausage, which means a lot of the flavoring is already done for me. I’ve been using this sausage in meatloaf for a while, to rave reviews.

Still, it’s just another meatloaf.

Meatloaf with Oatmeal and Sausage

  • Servings: one 2 lb loaf
  • Difficulty: easy
  • Print

Preheat oven to 350°

3/4 cup rolled oats (not the quick cooking variety)

1/2 cup milk

1 medium onion, chopped

1 tablespoon bacon fat—for a nice smoky flavor

1 tablespoon chopped parsley

1 tablespoon tomato paste

2 eggs, beaten

1 lb ground beef

1 lb Jimmy Dean® Sage Sausage (or your favorite country sausage)

salt & pepper

  1. Combine rolled oats and 1/2 cup milk in large mixing bowl. Decide later if you need more milk.
  2. Sauté the onion, seasoned with salt & pepper, in the bacon fat over medium heat until translucent. Pour over the oats and milk and let sit until cool. This also allows the oatmeal to soften a bit in the milk and warm onions. An alternative would be to microwave the oats and milk for about 1 minute and then cool. I like to wait until the oats have absorbed most of the milk, because there is nothing else in this meatloaf to soak it up. This is your substitute for bread crumbs.
  3. When the mixture is cooled, stir in the beaten eggs, tomato paste, and parsley.
  4. Mix in the meats with your hands until it’s all combined well, adding more milk if needed. I found 1/2 cup to be plenty.
  5. Shape into a loaf and place in an oblong baking dish with space around the loaf, so it doesn’t touch the sides of the dish.
  6. Bake for about 1 hour or until the center reaches 165°; remove to platter to serve.