I love whole food based meals. One of my favorite penny-wise breakfasts is simple old fashioned oat meal cooked with cinnamon, one banana, a pinch of salt and almond milk. My husband, however, is not a huge fan of the texture of cooked oatmeal. He loves oats in muesli though!
I first tried muesli when I was on my honeymoon cruise in August of 2013. I decided to try it and quickly realized I had been missing out all these years. I was determined to try making it when I got home.
Muesli can be combined with milk just before eating, but I prefer to let it soak for at least 20 minutes. Some people soak their muesli in the fridge overnight. Some articles about the health benefits of oats even suggest that the nutrients in oats are more easily digested if they are soaked first. However, this muesli is delicious dry, or eaten like cereal with freshly poured milk.
I created this recipe when I had a large bag of dried cranberries on hand. I’ve also tried this recipe with other dried fruits, such as blueberries and raisins. Feel free to sub for any dried fruits that appeal to you. Likewise, you can sub the pecans for almonds or walnuts.
- 6 cups rolled oats (I prefer old fashioned to quick oats)
- 1½ cups chopped pecan pieces
- 1½ cups chopped dried cranberries
- 1½ cups chopped dried banana
- ½ cup sunflower seed kernels
- ¼ cup brown sugar (optional, I've also subbed Sugar in the Raw)
- 1 tbsp pumpkin pie spice
- Preheat oven to 350F.
- Spread oats and pecans over two cookie sheets or glass baking dishes. Cook for about 30 minutes, stirring or shaking every 10 min or so. When the oats and nuts begin to smell fragrant they are about ready to come out of the oven.
- While oat mixture is baking, mix remaining ingredients in a large bowl.
- After removing oat mixture from the oven, allow it to cool. When oat mixture is cool enough to handle, add to the bowl and toss to combine.
- Store in an airtight container (such as in 2 quart mason jars). 5 to 30 minutes before eating (according to your tastes), add milk (I love using almond milk in this recipe) and allow muesli to soak. I add at least enough to cover the top of the muesli but the amount can be adjusted to taste.
What’s one of your favorite healthy breakfast recipes?