dry roasted muesli
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.
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.
- This can also be sprinkled atop honeyed yogurt, baked fruit, or spring greens for a salad.