Sunday, October 21, 2012

Muesli

From: Honest Fare

We ate muesli almost every morning when we were in Ireland a couple of years ago, and it was so much better than muesli I've been able to find here in the States.  Weaver's in Lancaster now makes a version of it that you can buy in quart-size containers, and theirs is pretty good.  It's kind of expensive, though, especially if it's going to be an every-morning kind of thing.  So, I decided to make my own.  I'm kind of using this post from Honest Fare as a basic formula, and I like her instructions regarding the order to add the ingredients so the dates don't clump together and everything gets dusted with cinnamon, etc.  Obviously you can mix up the ingredients to your taste.  I added some dried apricots instead of raisins, and pepitas instead of sunflower seeds.  I'll be eating this for breakfast this week.  I also recently figured out that I like muesli even better when I add the milk the night before and let it soak overnight.  I think that might even be good heated up in the microwave, which I might try one morning this week. 

  • 5 cups whole rolled oats
  • 1 tsp salt (or more to taste)
  • 1 tsp cinnamon (or more to taste)
  • 2 tablespoons flax seeds
  • 1/2 cup raw almond slivers
  • 1/3 cup raw sunflower seeds
  • About five dried mission or brown Turkish figs, chopped
  • About 4 large dried dates (plum ones with no added sugar), chopped
  • 1/2 cup golden raisins

Directions

  1. Place dates in freezer for a few minutes. Meanwhile, place oats in a bowl and measure out all other ingredients and set aside. Add salt, cinnamon and flax seeds to oats and toss. Remove dates from freezer once nice and firm. Cut in half to remove stone and then chop into small squares (about 1/4 inch in size).
  2. Add dates to the oats, a few pieces at a time, and toss to coat in oat dust. Do this until you’ve added all the dates. Then add each other ingredient one at a time, tossing well between each.
  3. Store in a large jar and shake before each serving to incorporate the small pieces that settle at the bottom. Eat as is, over yogurt or in choice of milk. If eating in milk, let it sit a couple minutes to absorb some moisture and give the oats a really nice texture.

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