I only recently started eating muesli after our family trip to Europe this summer. I’m not really surprised that I liked it based on my previous college obsession with overnight oats. If you don’t know what muesli is, it’s essentially a mix of rolled oats, dried fruit, nuts, and a bit of spice that you mix with milk or yogurt for an easy, delicious, and stress free breakfast.
Are you sold yet?
It’s great for company and easy to make ahead of time because, news flash – you don’t have to cook anything.
Just mix all the stuff together. If you’re wondering what those weird little things that look like seagull turds are.. that’s what they are. Just kidding, those are these chopped date pieces rolled in flour that I buy in bulk from the co-op down the street. They’re ah-mazing. Because I’m lazy and I hate chopping dates. You’re knife gets all gooey and they stick together and it’s THA WORST.
When you’re ready to eat it, you can top it with some yogurt or pour a little milk over top and give it a good stir. Let it sit for a bit before eating to allow it absorb some of the moisture.
Easy Fall Muesli
Author: Dana Zychowski
Servings: 9, 1/2 cup serving size
Recipe Type: Breakfast
- 1 1/2 cups rolled oats
- 1 1/2 cups rolled buckwheat
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup dried date pieces, or chopped dates
- 1/4 cup dried apple pieces, chopped
- 1/4 cup chopped almonds
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp cloves
- Mix every thing together in a bowl. Serve with yogurt or top with milk and a drizzle of agave or maple syrup. Give the muesli a couple minutes to absorb the moisture before eating.
- Store mix in an airtight container for up to 2 weeks.
You can use anywhere from 1 – 1 1/2 cups of mix-ins to the muesli. Feel free to use whatever you can find in your cabinet that looks like it belongs in your breakfast oatmeal/granola/whatever.