Muesli (pronounced muse-ly) is a soaked mixture of oats, dried fruit, nuts, seeds, and spices. Developed by a Swiss physician for his patients, muesli is a breakfast reminiscent of hot oatmeal though built for hot summers. Instead of cooking the oats, you leave them to soak in milk overnight in the fridge, where flavors meld and the oats soften into a cool porridge-like consistency. I like to use local almond milk with a blend of rolled oats and kamut flakes, which give this whole grain breakfast diversity in flavor, texture, and available nutrients.
- 2 cups rolled oats
- 2 cups rolled kamut
- 1½ cups pecans
- 1½ cups coconut flakes
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¾ teaspoon ground cardamom
- ¼ cup roasted cacao nibs I prefer local PipeVine chocolate, available at Zucchini and Vine in Chico.
- Preheat the oven to 350°.
- Spread the oats, kamut flakes, coconut, and pecans across 2 sheet pans. Bake until the coconut becomes golden and fragrant, about 10 minutes, and cool completely. In a large bowl, mix together the toasted ingredients with the salt, cinnamon, cardamom, and cacao nibs. Store in a Mason jar in your pantry.
Kala Riddle is a nutritionist turned sourdough baker, who enjoys celebrating the seasons through cooking, growing, and sharing our most basic and personal connection: food. Keep up with her at www.untamedbakeshop.com