Say hello to our current favorite breakfast: homemade muesli.
It is easy, no-cook, versatile, and cool for hot summer mornings. The husband loves it with a tub of Strawberry Rhubarb Noosa Yoghurt, and since we’ve started eating it he has mentioned how he feels like he has all this extra time in the morning because he doesn’t have to cook anything for breakfast.
4 cups old-fashioned rolled oats
1 cup flaked cereal such as amaranth or bran flakes
½ cup raisins
½ cup pitted and chopped dates
½ cup sunflower seeds
½ cup sliced almonds
¼ cup ground flaxseeds
¼ cup hulled hemp seeds
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
Dash of ground cloves
- Combine all ingredients in a large bowl and stir to combine.
- Transfer to an airtight container for storage.
Serving tips: Scoop ½ – ¾ cup in a bowl and mix it up with 6-8 ounces plain yogurt, kefir, or milk of choice and eat right away—no cooking or soaking required. Add chopped fruit (banana or peach) or fresh berries for additional flavor. Can also top with a swirl of honey if desired.
Feel free to change up the dried fruit, nuts, and spices depending on the flavors you are looking for or what you have on hand. Make a cherry ginger variation by replacing the raisins with dried cherries and the cinnamon with ground ginger. Make a coconut apricot variation by adding 1/4 cup unsweetened coconut flakes and replacing the chopped dates with chopped apricots. The variations are endless.
I mixed mine right in the jar, but you may find it mixes more evenly in a large bowl. The tough part is transferring it to the container afterwards.
I like having mine with about 6 ounces of plain kefir, fresh diced peach, extra cinnamon, and about a teaspoon of peanut butter. I like it so much I can hardly wait to snap a photo of it.
What is your go-to summer breakfast?