I like to make up a batch of this cereal that I can store in a quart sized Mason jar and use all week long. Then each day add some of your favorite fresh fruit and milk, and you've got one amazing, healthy start to the day!
You can either prepare your daily muesli that morning, or spend a few extra minutes the night before to let your grains soak up all the milk and turn into more of a cold porridge.
Dry Ingredients2 1/2 cups thick cut rolled oats
1/4 cup unsalted sunflower or pumpkin seeds
1/4 cup sliced almonds, or other nuts, chopped
2 T. brown flax seeds
1/2 cup shredded coconut, lightly toasted
1/4 cup raisins
1/4 cup cranberry raisins or other dried fruit (dates, pineapple, apricots, etc.)
Add coconut to a pan over medium heat. Let it sit undisturbed until tips begin to turn light brown. Stir for a few minutes to keep coconut from getting toasted much further, then remove from heat and set aside. Combine coconut with all other ingredients except brown sugar in a large bowl and toss to combine. Transfer to an air-tight container and store for up to several weeks.
To serve
If you want to make it up the night before, here's the process I learned from my local German restaurant who serves muesli on their menu. The below quantities serves 2, but can be easily adjusted for one or more.
1 large ripe banana, mashed
1/2 T. honey
1/4 t. Cinnamon
3/4 c. Milk
1 c. Dry muesli cereal
Mix all ingredients in the order listed and let sit in a sealed container for at least three hours or overnight in the refrigerator. Top with your favorite fresh fruit (apples, peaches, berries, etc.).
If you don't make it up the night before, add the desired amount of milk or yogurt, fresh fruit, sweetener and cinnamon and serve immediately. Or you can heat your milk and pour it over your dry muesli cereal for a hot breakfast, adding your desired fruit, sweetener and cinnamon.
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