Wow, it’s November and it’s been a loooong time since I posted. Partly it’s because I have been saving up ideas for Vegan MoFo (woo woo) and partly it’s because I’ve been busy. But I’m really going to try to commit to this MoFo business again this year because it was so fun last year, and I got a lot out of it.
So, I’m kicking it off with my favorite breakfast cereal. Go go, Muesli!
There are a lot of reasons that I (heart) muesli. It’s really versatile, but it has less fat than granola and no added sugar. Oats are the base, which are super high in fiber and nutrients (including iron and thiamin). Best of all, you can customize the flavors of your muesli any way you like. I have listed an autumn version here, but in the spring time I might do berries and almonds and cardamom or in summer I might do pineapple and cashews and lime. You can sub in barley flakes* for some of the oats, use any kind of dried fruit or nut or seed you like. Sometimes I mix it up just because I’m trying to clean out the pantry, rather than go with a seasonal variation. These basic proportions will get you started, but mix it up however you like.
And let me know: what variations did you try?? What was successful? Or NOT??
* If using barley flakes, just note that they are not gluten-free.
Autumn Fruit Musesli
Ingredients
- 6 cups rolled oats (make sure to look for gluten-free oats if that is a concern to you)
- 1 1/2 cups pecan pieces
- 1 1/2 cups chopped dried apples
- 1 1/2 cups chopped dried banana
- 1/2 cup sunflower seed kernels
- 1/4 cup flax seeds
- 1 tbsp cinnamon (optional)
- several dashes fresh grated nutmeg (optional)
Method
Preheat oven to 350F.
If your pecan pieces are big, give them a rough chop. Spread oats and pecans over the base of a roasting pan or a few cookie sheets (I have a big tin roasting pan that I bought at the grocery store for about $1, specifically for this purpose). Cook for about 30 minutes, stirring or shaking every 10 min or so. Your nose will tell you when it’s about ready, the oats and the nuts will smell fragrant and…well, nutty. Let the mixture cool slightly.
Meanwhile, mix all remaining ingredients in a large bowl. When oat mixture is cool enough to handle, add to the bowl and toss to combine. I like to use clean hands for this.
Store in an airtight container (I use a two-quart mason jar with a lid). Serve with almond milk, non-dairy yogurt, and some seasonal fresh fruit.
Makes about 10 cups of muesli.
Autumn brings us so many tasty delights, I look forward to it every year. I think Autumn may be my favorite season. In addition to beautiful fall foliage, we get beautiful squashes and pumpkins, gorgeous greens, and of course…pomegranates! I always get so excited when I pick up my first pomegranate of the season, and this year is no exception.
Pomegranate seeds are not just pretty to look at and tasty as all get-out, but they are packed with nutrition too. They are high in vitamin C, potassium, antioxidants, and fiber, and are low in calories.
kat-food.com 