Muesli
I love waking up to muesli a combination of rolled oats, fruits, seeds, nuts, and yogurt; sweetened with honey. Even if you detest oatmeal you should give muesli a try. It is the perfect comfort food for the morning. It takes only a few minutes to make a creamy delicious muesli–filled with wholesome ingredients, yet--it seems indulgent.
Once you made it a few times you won’t need a recipe. My muesli constantly changes--pears and apples in the winter and when spring arrives I look forward to strawberries and cherries. My summer version is chock full of apricots and peaches. If you make it the night before the oatmeal softens, but if you can't wait it's fine to eat straight away. The chia seeds thicken the muesli quite a bit so you may need to add more milk to loosen it up when you serve it. It will keep about 4 days after that the fruit begins to ferment.
Serves 4
1 cup old fashion rolled oats (oatmeal)
¼ cup walnuts lightly toasted, chopped
1 tablespoon chia seeds (optional)
2-3 tablespoons dry fruit i.e.: raisins, apricots or currants (optional)
1 teaspoon cinnamon
2 cups plain yogurt
¼ cup honey, fruit jam or preserves
1 cup chopped fresh fruit (peaches, plums, cherries, apricots, grated apple or ...)
2-4 tablespoons milk
Granola (optional)
1. Mix the oatmeal, walnuts, chia seeds, dry fruit and cinnamon together in a medium bowl.
2. Stir in the yogurt, honey, and fruit. Store it in one large container or individual jelly jars. To serve stir in the milk to loosen up and top with granola to add a little crunch.
Notes: I've used European and Greek yogurts and they both work well. The Greek yogurt will give you a creamier muesli. If you want to use a flavored yogurt you can leave out the honey. For the oatmeal use whatever you have on hand. I prefer the old fashion oats because they give it more texture. And use any milk you like or none if you prefer it really thick.
Copyright © Julie Logue Riordan, Cooking with Julie
