dry roasted muesli

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Clear, brisk winter mornings. The type that leave frost paintings on your windows and the sky bleeds a deep bright blue. Near the lake, the fog covers everything through the morning hours and envelopes tree branches near the shore with a frost easily mistaken for fresh snow. The calm of a winter morning is like the stillness of ice. That has been our winter view, until very recently. I never thought I would be happier to see twenty and thirty degree highs.

muesli
6 cups pressed oats
1 cup pecans, whole
1 cup hazelnuts, roughly chopped
1 cup coconut
1/2 cup wheat germ
1/2 cup wheat bran
1/2 cup pumpkin seeds
1/2 cup sesame seeds

Warm a skillet over medium high heat.

Toast the oats and seeds until golden. It is best to toast them separately as they each require varied amounts of time.

Combine everything in a bowl or jar and mix well. (Be sure that the germ and bran don't settle, we scoop from the bottom for this reason.)

Serve with a handful of raisins or other dried fruit, a sprinkle of chia seeds, cut fresh fruit, a drizzle of honey or maple syrup, yogurt, and/or milk.

If your mornings are chilly, warm the muesli in the microwave for a few minutes, or over the stove top.

notes:
- This can also be sprinkled atop honeyed yogurt, baked fruit, or spring greens for a salad.

3 comments:

  1. lovely.

    are pressed oats the same as regular oats?

    ReplyDelete
    Replies
    1. They're not the same as steel cut oats, but they are sometimes called quick oats. They're the flattened, flake-like sort you get in the box.

      Delete
  2. I love muesli especially during the summer time! Although I did make this one the other day and enjoyed every bite even though it's cold outside - Raspberry Hazelnut Muesli http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-2

    ReplyDelete

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