Recently the “On this Day” reminder popped up on my personal Facebook page with a recipe that I used to make weekly for Husband. He was, and still is, a HUGE cereal fan and I was doing my best to wean him off of heavily processed cereals. I used to be a huge cereal-eater myself, but we don’t really need to rehash my Cocoa Puffs addiction, do we?
If you are unfamiliar with muesli, it’s an oat-based breakfast dish that originated in Switzerland by the physician Maximillian Bircher-Benner for patients he was treating with a diet rich in fresh fruits and vegetables. A pioneer of his day, Bircher-Benner was among the first scientists in Europe to believe the food could be used to heal and help keep the body healthy and not just satisfy hunger. He encouraged healthy people to eat a 50% raw food and treated ill patients with a 100% raw foods diet which great success.
To this day, muesli remains a breakfast favorite among the health-conscious. Originally, it was soaked overnight in water and lemon juice and served in the morning with freshly grated apple. However, I’m not going to lie, the texture was not very appealing this way. So this is my little spin on a more “cereal-like” version. It’s full of heart and gut healthy fiber, it’s budget friendly, and is infinitely customizable. I used to pack it up in small containers with shelf-stable almond milk for Husband to take with him when he would stay at hotels. Never knowing what type of breakfast would be on offer, I felt better knowing he had a filling and nutritious option to take on the go during those long competition weekends with our dance studios. Once competition season ended last year, I had fallen out of the habit of making a weekly batch of muesli during my meal prep day. As so often happens, when you get out of the habit of something, you tend to forget about it completely.
So thanks for the reminder, Facebook!
Depending on what you put in your muesli, it can make anywhere from 10+ cups (2 cups makes a pretty good serving size, in my opinion). I like to store it in the pantry in a big glass jar for a quick breakfast option. Just toss on some fresh fruit, pour in some plant-based milk, and drizzle with a touch of maple syrup and you’re good to go!
- 2 cups rolled oats
- 2 cups puffed millet
- 2 cups puffed kamut
- 2 cups oat “o’s”
- 1 cup raw hulled sunflower seeds
- 1 cup hemp hearts
- 1 cup raisins
Other Addition Ideas:
- 2 cups puffed quinoa
- 1 cup sprouted pumpkin seeds
- 1 cup raw chopped nuts
- 1 cup unsweetened coconut shreds
- Plant based milk of your choice (may I suggest, banana mylk?)
- Fresh fruit (berries, banana, grated apple, etc)
- Maple Syrup
- Combine all the ingredients and stir well to combine.
- Store in an airtight container in the panty for up to 1 month.
- To serve, portion out about 2 cups of muesli mix and serve with plant milk, fresh fruit, and a drizzle of maple syrup. Makes 5+ servings, depending on how many ingredients you use
What about you? Are you a cereal addict? What type is your favorite?
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