Homemade Muesli
I am participating in an online book club with the From
Scratch Club on Goodreads. As the From
Scratch Club website says, “We read, we cook, we chat. That is
the FSC Book Club.”
I’m really enjoying cooking the recipes from the books and hearing the
successes, sometimes failures and tips from other readers/home chefs. We're
currently cooking recipes from Liana Krissoff's Whole Grains for a New Generation. The recipes in this book have many
interesting ways of incorporating whole grain into your meals. I highly recommend it! So far
I’ve made a few recipes including Roasted Butternut Squash with Sausage; Quinoa
Porridge with Vanilla and Almond Milk; Bulgar and Blackbean Burgers with
Cilantro Mayo and Warm Spelt and Potato Salad.
All were delicious! My two boys
even agreed and I never thought they’d eat quinoa!
Last week I made Pure Muesli. According to
some research I’ve done, including an article on livestrong.com, muesli is a
good source of dietary fiber and can aid in weight loss since it makes you feel
fuller. Who doesn’t want that? Muesli is also a good source of B-complex
vitamins, which help to break down fat in the body and speed metabolism.
I find that it is a high energy food, which I need to get through the day after doing P90X. Although I drink Shakeology for breakfast 3 to 4 times per week, I need another breakfast idea that keeps me satisfied and gives me energy. Muesli is that breakfast.
I find that it is a high energy food, which I need to get through the day after doing P90X. Although I drink Shakeology for breakfast 3 to 4 times per week, I need another breakfast idea that keeps me satisfied and gives me energy. Muesli is that breakfast.
Ok, I know what you are saying right now, “Where can
I buy some?” But why buy it when it is a
cinch to make. I made some last week
while I was home with both boys on a snow day.
Keep in mind that my boys are 7 and almost 3 and they are full of
energy! I think they were playing Star
Wars but I was still able to keep an eye on them and make the Muesli.
Ingredients
2Tbs
flax seeds
4
C rolled oats
1/4C
pepitas (I did not have any so I used what I had on hand –pecans)
1/4C
sliced almonds
2T
sesame seeds
2T
unsweetened shredded coconut
1/3C
dried, diced apricots (I don’t like apricots so I used raisins)
First
my youngest son helped me coarsely crack the flax seed in a spice grinder (I
have a cheap coffee grinder dedicated to spices) and put them in a large
bowl. Next, using my deepest sauté pan,
I toasted the oats over a medium heat.
This took longer than I thought but my largest, deepest sauté pan is not
that large I guess. In total I think it
took about 10 minutes but that is because I had to turn the heat off and go
check out what the chaos was in the living room. It was just Darth Vader and young Luke
battling it out. Stir the oats often and
if you don’t have to stop, it should probably take between 3-8 minutes. When they are a golden brown, they are done
and pour them into the bowl with the flax seed and let cool.
In
the same pan I toasted the pecans and almonds and then put them in a smaller
bowl to cool. Next I toasted the sesame
seeds. They don’t take long; not even a
minute. I put them with the nuts to
cool. The last thing I toasted was the
coconut. You need to pay attention
here. This just takes a few seconds. Don’t get distracted by the delicious aroma
as I almost did. It smells divine! Once it was a light brown I added it to the
smaller bowl with the nuts and seeds.
Once
again I had my sons help me. I took
about half of the oats/flax seed mixture and I pulsed it in the food processor
to break it up a little. After that I
mixed everything together and let it cool completely. Well, I had to have a little taste. It is not overly sweet like some granola can
be. It has an earthy and toasty flavor
with just a bit of sweetness from the raisins and pecans. I actually added a little cinnamon to
mine. We love cinnamon in the house
(there are health benefits to cinnamon too) and you can even add a little honey
or brown sugar to yours as you serve it.
I enjoy mine on top of yogurt or with milk as you would eat cereal. Liana Krissoff
recommends adding either equal parts milk or yogurt to the Muesli and letting
it sit in the fridge overnight (the classic Swiss way). I look forward to trying it that way
soon. As for tonight, I had it as a
snack with ½ cup homemade plain yogurt and ¼ cup muesli. Delicious!
I'm sorry about the font color...I am not sure what happened.
ReplyDelete