My favourite breakfast muesli recipes.
Categories: Healthy breakfast, Muesli recipe
Here they are! The recipes for muesli that I have been doing for years. I jumped on the healthy-breakfast-eat-your-muesli-forget-the-sugary-cereal-bandwagon yonks ago, and didn’t even know it would ever become a trend. I mean, we just ate it in our house because it tasted so incredibly good. Oats are such a great medium to soak up so many flavours: cinnamon, nutmeg, coconut and their creaminess, when soft, goes wonderfully well with crunchy toasted nuts and seeds.
Note: I have always used quick oats for my recipes, not instant.
The first recipe I used, which was wonderful, may fall short of slotting into the “healthy breakfast” category, but it got me started on the stuff for sure, as I sat back with a bowl of oats steeped in 10% cream, flecked with plump sweet raisins and studded with canned peaches. Dusted the whole thing off with cinnamon and it was the most incredible breakfast you could conjure up. Then I started playing with almond milk, chia and hemp seeds and all those other buzz-words. (Buzz-words that I love actually, and that fill me up. No easy task.) Here are some great ideas and last but not least, if you make or drink kefir, like we do, try that in your muesli and get those gut-building probiotics into you before your day even starts. (Add some flax seeds and you’ve got yourself some great probiotics to complement the whole thing.) Thanks to Tammy at my health food store Roots Naturals in Maple Ridge, for that great tip.
Before the recipe, some of my images from one of my favourite places in the lower mainland: Willow View Farms in Abbostsford. If there are any apples leftover from our day out there, I make compotes and sauces with vanilla bean and cinnamon and top off my muesli with them. And the Asian pears? Oh my Lord!
I also love fresh berries on there, and frozen papaya or mango, with a dusting of hemp seeds or toasted coconut is terrific, especially if using coconut milk in the recipe.
MUESLI
We were making this in our house long before it became a trendy breakfast. My version was always creamy though, and light, as I made it with milk and not yogurt. I am putting the three versions I know here. They use only a touch of sweetener so top it up with a drizzle of wild honey or maple syrup.
Makes 4 cups
One version:
2 cups oats
3 cups almond, coconut or whole milk
1/4 cup chia seeds
1 grated apple
1 tsp cinnamon
1 tbsp dark brown sugar
1 tbsp maple syrup
Chopped toasted hazelnuts to serve (Optional)
Dessert for breakfast version:
2 cups oats
1 1/2 cups whole milk
1 1/2 cups 10% cream or coconut milk
1 cup chopped tinned peaches
1/2 tsp ground cinnamon
1/2 cup organic raisins
1/2 vanilla bean, scraped (optional)
Sunflower seeds to serve on top
A more traditional Version:
1 1/2 cups oats
1 cup 2% milk
1 cup 2% natural yogurt
1 grated apple
1 tbsp honey
1 tbsp dark brown sugar
1/4 cup sunflowers seeds or nuts
1/4 cup organic raisins
It’s the same method for every version.
Combine all the ingredients and allow to sit in the fridge for at least 4 hours but preferably overnight. Adjust the consistency by adding more milk of choice. Serve with fruit, chopped toasted nuts, dried cherries or peaches. Sweeten to taste.
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