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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

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KAMUT MUESLI WITH MELTED BLUEBERRIES

As the summer fruit transitions from strawberries to blueberries, raspberries to cherries, blackberries to apricots, peaches to plums and pluots, nectarines to grapes, and melons to figs, appreciate each atop a creamy canvas of muesli.

KAMUT MUESLI WITH MELTED BLUEBERRIES

Course: Breakfast
Keyword: blueberries, blueberry, fruit, muesli
Servings: 4 servings
Author: Kala Riddle

Ingredients

  • 4 cups Kamut Muesli recipe below
  • 4–5 cups Beber Pure Almond Milk
  • Melted blueberries recipe below

Instructions

  • Stir almond milk into muesli mix, cover the bowl, and place in the fridge overnight. In the morning, give your muesli a stir. If the mix soaked up all the almond milk and is dry, add more almond milk to achieve a porridge-like consistency. Serve with a top or bottom layer of melted blueberries and perhaps some sliced banana and powdered sesame seeds for an especially delicious start to your summer day!