Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
I like my breakfast cereal nutty—just like everything else. I’m the type to put nuts on my nuts; too much is never enough. A breakfast cereal should fuel you with energy to power through until lunch, but it should also taste good, right? This easy mueseli recipe will help you build a better breakfast in no time flat.
New to muesli? Muesli is a European thing that’s gained broader appeal in the last couple of decades. Essentially, it’s a simple combination of uncooked grains, seeds, nuts, and fruit.
I make mine with a mish-mash of flaxseed, hazelnuts, almonds, and—because I’m shameless—chocolate chips. The fun is in the experimentation. Try pumpkin seeds, dried lemon zest, and cinnamon or nutmeg for extra flavor. You can do it like the Swiss do and simply add water and let set for 15 minutes before eating, or you can try it my way: soused in almond milk. A drizzle of maple syrup makes it extra tasty.
1 cup small rolled oats
1/2 cup assorted dried fruit, such as raisins, chopped dates, and chopped figs
1/4 cup coconut flakes
1/4 cup raw hazelnuts or almonds 2 Tbs. flaxseeds
salt, to taste
2 Tbs. vegan chocolate chips, optional
Pinch of cinnamon, optional
Combine all ingredients. store in an airtight container in a cool, dry place, museli should keep for about 2 months. MEET OUR BLOGGERS