May 11, 2016

Soaked Muesli

Calvin is one of my biggest fans when it comes to food.
He's always been that way.  In fact, there's a cute story to tell
from his toddler years that I'm quite sure will be shared at his wedding.
Suffice it to say, he likes most of what gets whipped up in my kitchen.

And, this is no exception.

Muesli is uncooked oatmeal.  Stir everything together at night,
and enjoy in the morning.  Straight from the fridge.
Add in a banana, toss on some chopped nuts, and drizzle
maple syrup over it all.  You can't go wrong.  It's perfect.

At least, Calvin and I think so.  :)

What you will need:

2 cups Old Fashioned Rolled Oats
3 cups Milk (I used Unsweetened Vanilla Almond Milk)
2 cups Greek Yogurt
1/2 cup Liquid Honey (organic, if possible)
1 and 1/2 cups Craisins (dried cranberries)
1 cup Shredded Unsweetened Coconut
1 cup Almond Meal (ground almond flour)
1 cup Flax Meal (ground flax seed)
3/4 tsp Sea Salt
2 tsp Ground Cinnamon
3 Organic Apples ~ diced

Banana slices, chopped nuts and Maple Syrup for toppings.
(Chocolate chips?  More dried fruit?  Anything goes!)

What you do:

Mix the dry ingredients together in a large mixing bowl.
Add all the wet ingredients into the same mixing bowl.
At this point, it will be quite sloppy, but, it with thicken up...promise.

Stir together well and put into a glass bowl or storage container.
Cover and set in the fridge overnight.  This is when the magic happens.

In the morning, scoop out the amount desired to fill hungry tummies
into individual cereal bowls, add toppings, and enjoy!
We like sliced bananas, chopped pecans, and a drizzle of maple syrup on ours.

Muesli is flexible, so, feel free to adjust the ingredients
to suit your own taste.  If you want a thicker consistency,
add more oats to your recipe, or, reduce the amount of liquids.
You can substitute water for the milk.  Or use cream to thin it in the morning.

One thing to note, however, is that the yogurt should be kept in
the mix in order for the oats to be properly soaked.
They are more easily digested that way.

This recipe will serve approximately 8 hungry people,
and will keep for up to three days in the fridge.
Happy (stress-free) mornings to you!  :)

With Love,

**To make this gluten free,
be sure your oats are certified GF.


Jennifer Jo said...

I've never tried this, but you're convincing me....

living from glory to glory said...

Hello, You made this look better than I have ever seen in any book or magazine! Yummy and I know so very good for you! It is so nice when our loved ones enjoy what we make and serve them. I miss having my table full and all the happy memories we still recall.
Have a wonderful day my friend!
hugs, Roxy

Camille said...

Jennifer Jo ~ I hope you approve. :)

Roxy ~ Thank you for your sweet compliment on the made me smile. :) Ah, the full table...I will miss it when that day comes, too. May the Lord give you His daily grace. Hugs to you!

With Love,

Esther said...

That really looks good. Can't wait to try it!!!

Lisa said...

Looks so yummy! My summer goal is to get all of our recipes in order, and my menu back on track. This looks like a winner. Love you friend!!

Camille said...

Esther ~ I do hope you approve. Hugs! :)

Lisa ~ What a big job!! I am sure you will get it done, though. Hugs to you! :)

With Love,

Jennifer Jo said...

Is this to be eaten cold? Have you ever heated it up?

Cheesemakin' Mamma said...

Haha! I hope I get to hear that story when we come for our visit ;) This looks delicious! BTW, I got my passport!!!!

Camille said...

Jennifer Jo ~ Yes, cold. And, no...I haven't tried heating it. It is meant to be eaten cold...think of it like yogurt with lots of goodness mixed in. :)

Jackie ~ Remind me to tell it to you when you are here. Perhaps Calvin will even demonstrate. Yippee....the passport means we are one big step closer...not too much longer! :)

With love,