Toasted Muesli

Summer Bingo Challenge

Pastel by Vicki Smith

A breakfast that requires little preparation and can be tucked away in the cupboard without worry of spoilage is a good thing, especially for weekdays. Muesli fits that bill. Unfortunately, it was frequently out-of-stock at my supermarket and that is the reason that I originally started making my own. The task basically involves dumping everything into a storage container after (perhaps) toasting some of the ingredients in the oven. Your taste buds and nutritional needs can dictate the proportions of this customizable recipe. I prefer extra nuts, my husband favors raisins. I store my muesli in an empty oatmeal container.

Switzerland is where muesli originated and was traditionally made with rolled oats, grated apple, chopped nuts, a squeeze of citrus, and sweetened condensed milk or honey. This recipe calls for the oats, coconut, and nuts to be toasted which adds some extra crunch and flavor. Any spice that you would find in an oatmeal cookie can be added; and quinoa flakes, wheat bran, and whole rye can be added to the oats.

Ingredients

4 c. rolled oats

2 t. cinnamon

1/2 c. unsweetened coconut

3/4 c. pecans or walnuts

1/4 c. roasted sunflower seeds

1/2 c. raisins or any chopped, dried fruit

Directions

Preheat the oven to 350 degrees.

Toss the oats with the cinnamon. Spread evenly on a large cookie sheet. Spread nuts on a second cookie sheet. Place oatmeal on the rack that is in the top one third of the oven, place the nuts in the bottom one third of the oven. After 10 minutes remove the nuts. Spread the coconut on top of the oatmeal and leave in the oven for an additional five minute or until the coconut is a light golden color. Pour oatmeal, nuts, and coconut into a large bowl. Add the seeds and dried fruit. Toss. Store in a covered container.

Cover 2/3 cup of muesli with 2/3 cup of milk in a glass jar and store overnight in the fridge so that it is ready for breakfast. I generally just add milk and some berries or banana in the morning and eat!

Photo by Vicki Smith

Play a game with Easel to Table this summer!

My cooking/eating game was inspired by Elizabeth Held’s summer “Bingo” reading challenge at her newsletter What To Read If. Elizabeth reviews three books in her Monday newsletter and interviews an author or someone in the book publishing industry every Thursday. I always look forward to her newsletter popping up in my inbox.

Here is how the game is played. You can download the “Bingo” game card by clicking on the pdf at the end of these directions. You need to complete any five tasks that fall in a row by August the 17th. No one is calling out letters and numbers in this game, just cross off the tasks that you have completed and email me your “Bingo” card. I will draw one participant’s name as the winner. Their prize will be either my folding Dollhouse Book or three animal masks through my Etsy shop. Any reader is welcome to play, but only followers will be included in the drawing.

Bingo 1

15.4MB ∙ PDF file

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What’s your favorite weekday breakfast?

Vicki