MUESLI RECIPE - DO IT YOURSELF
This muesli recipe is one of my favorite cold cereals and has been one of my go-to breakfasts for the last few months, next to this Vanilla Chia Pudding with fruit.It’s a no-fuss, gluten free muesli recipe that’s super easy and ready in under 5 minutes!
With the cooler months ahead it’s a perfect time to introduce a summer like oat breakfast cereal, leaving the hot oatmeal, like this Everyday Oatmeal, for cooler seasons. Bring on the muesli mix!
For storing, I use a large 1/2 gallon ball jar like these, or this one from Target, which is perfect for your large batch muesli mix. They have cup lines on the side so you can measure without having to use measuring cups. After your jar is filled, it’s pretty enough to keep on the kitchen counter!
Once mixed, you have yourself a ready-made, healthy breakfast, or lunch if you will. When serving, I love the addition of fresh berries for freshness. If you feel the need to sweeten your cereal, add a teaspoon or so of maple syrup or coconut nectar over top before serving. For even more flavor, add a dash of cinnamon or vanilla powder over top, its delicious!BUILDING YOUR MUESLI BASE
GRAINS: Rolled oats are the base of this muesli recipe, making it easily accessible, economical and gluten-free.
DRIED FRUITS: I like to add goji berries, currants and dried blueberries. It’s preferable to use unsweetened fruits but if one of your choices is sweetened, like my dried organic blueberries, I think you’ll be fine. You can also use raisins, cranberries, chopped dates, cherries, apricots, etc.
SEEDS: I like pepitas (pumpkin seeds) and raw sunflower seeds. Feel free to use slivered/chopped almonds or any nuts and seeds you prefer.
I tend to stay away from the smaller ingredients in a large batch like this just because they most likely will end up on the bottom of the jar. Try to stick with ingredients that are about the same size to help keep them evenly distributed.
If you want to add smaller ingredients like hemp or chia seeds, just sprinkle some on top before eating.MAKING YOUR MUESLI
To make my muesli (as shown above), I layer everything in my jar, put the lid on, turn it sideways, hands on each end, and rock or twist the jar until combined. Alternately, you can put the ingredients in a large bowl, mix and then place in your container of choice.HOW TO EAT MUESLI
Here are a couple ways to eat your muesli…
Overnight muesli (pictured above). It’s easy to prepare. Simply fill your jar, cover and keep in the refrigerator until ready to eat, at least 4 hours and up to 3 days. Makes for a great take along breakfast, snack or lunch.
Pour and serve (shown below), eating after 5 minutes or so of letting the milk soak into the oats softening them just a bit. I added unsweetened almond milk, fresh berries along with a few dried mulberries and a little maple syrup.
Both ways are terrific and have their place in your healthy, habit meal routine!DIY MUESLI RECIPE
Get your berries ready for this large batch DIY Muesli Mix that’s so easy to throw together and will make your morning meal routine a breeze!INGREDIENTS
5 cups rolled oats // 1/2 cup sunflower seeds // 1/2 cup pepitas (pumpkin seeds) // 1/3 cup raisins or currants // 1/3 cup dried blueberries // 1/3 cup goji berriesINSTRUCTIONS
Place ingredients in your large jar, attach the lid and shake, twist and roll until evenly distributed. If using a large bowl, stir mixture and add to container of choice.
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