| Muesli | Print |
Author: adapted from Saveur
Muesli is pretty much the same deal as granola, but the grains are soaked overnight (usually in milk, cream or yogurt with a squeeze of lemon) allowing for easier digestion. As with any granola recipe add what you like and omit what you don't.
Ingredients
- ½ cup whole rolled oats
- ½ cup rye flakes
- 1 cup half and half or Strafford's Organic Creamline
- 1 teaspoon vanilla
- 3⁄4 cup fresh orange juice
- 3⁄4 cup raisins
- 3⁄4 cup pecan halves
- 1⁄2 cup almonds
- 1⁄2 cup toasted, unsweetened shredded
- coconut
- 1⁄4 cup sunflower seeds
- 3 tbsp. wheat germ
- 2 tbsp. flaxseeds
- 1⁄8 tsp. kosher salt
- 1⁄2 cup plus 2 tbsp. yogurt
- 1⁄4 cup honey
- 15 pitted prunes, roughly chopped
- 2 apples, cored and grated - Zestars are our new favorite!
Instructions
- Combine oats, rye, half and half, and vanilla in a small bowl. In another bowl, combine orange juice and raisins. Cover both bowls with plastic wrap; refrigerate for at least 4 hours or overnight to let oats and raisins soften.
- Put pecans and almonds into a food processor and pulse to chop coarsely. Transfer nuts to a large bowl along with 6 tbsp. of the coconut, the sunflower seeds, wheat germ, flaxseeds, and salt. Add the oat mixture along with the orange juice and raisins and stir in the yogurt, honey, prunes and apples until combined. Divide the muesli between bowls and garnish with the remaining coconut.
- Serves 6-8