Toasted Maple Almond Muesli

Breakfast is my nemesis. I’m really good at remembering to feed the kids, but not so great at remembering to feed myself. And usually by the time I’ve prepared something for them, the last thing I want to do is take a ton of time to make something for myself. Cereal has been my go-to breakfast, but the cereal aisle at the grocery store annoys me – shelf after shelf of sugar-laden junk with no ‘real’ ingredients, and even in the so-called “healthy” stuff, preservatives galore. What’s a girl to do?

I was browsing foodgawker one day, and saw a delicious looking muesli. And thought, hell, I can make that! The idea of combining my own cereal appealed to my inability to accept recipes as they are, and my constant need to tweak, edit and otherwise change recipes to my fleeting whims. Now, there’s a couple different kinds of muesli out there – this is not a traditional bircher muesli, which is prepared to order and has a higher fruit-to-grains ratio than the more common packaged muesli that we are used to seeing at the grocery store. This recipe is an adaptation of the packaged muesli, made from ingredients that I always seem to have in my pantry. Other recipes involve rye flakes, quinoa flakes, and other stuff I don’t have readily available, and while I thought those might be nice to try I really just wanted to see if this is something I want to eat on a regular basis before spending money on more obscure ingredients. From what I’ve read, this kind of muesli can be served in many ways – quickly prepared with juice, water, milk, yogurt, even coffee mixed in, or soaked in milk overnight. Fresh fruit is also a great addition. How you choose to prepare it is up to you – I did the typical north american cereal thing and just used milk.



Toasted Maple Almond Muesli

1 cup rolled oats
1/2 cup unsweetened flaked coconut
1/4 cup oat bran
1/2 cup sliced almonds
1 Tbsp maple syrup
1/2 cup dried cranberries
1/2 cup raisins
4 dried figs, diced
1/4 cup whole flax seeds

Preheat oven to 350F, and line a rimmed baking sheet with parchment.

In a bowl, combine oats, coconut, bran & almonds. Stir in maple syrup and stir to coat. Spread mixture on baking sheet and bake for 10-15 minutes, until lightly browned. Stir often, as this can burn quickly.

Once oat mixture is toasted, remove from oven and place back in a bowl. Let cool, and stir in the fruit & flax seeds. Store in an airtight container.

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