Muesli, which originated in Switzerland, is by rough definition a mixture of rolled oats, dried fruit and nuts. This version adds whole-grain heft with puffed brown rice and bran flakes. Pour it over milk or yogurt for a fiber-rich breakfast.
Muesli with Almonds, Coconut & Dried Fruit
2 cups (6 oz./185 g.) rolled oats
1 cup (5 oz./155 g.) almonds, chopped
1 cup (2 oz./60 g.) unsweetened or lightly sweetened puffed brown rice cereal
1/2 cup (1 1/4 oz./37 g.) unsweetened or lightly sweetened bran flakes
1/3 cup (1 1/2 oz./45 g.) unsweetened flaked coconut
3 Tbs. toasted pumpkin seeds
3 Tbs. toasted sunflower seeds
3/4 cup (about 4 oz./125 g.) dried cherries or raisins
1/2 cup (3 oz./90 g.) pitted dates, chopped
Preheat oven to 350°F (180°C).
Place oats and almonds on a baking sheet and toast in oven until fragrant and just starting to turn golden, about 10 minutes. Remove from oven and let cool completely.
Transfer oats and nuts to a large bowl. Add brown rice cereal, bran flakes, coconut, pumpkin seeds, sunflower seeds, cherries and dates and stir to distribute ingredients evenly. Store in an airtight container at room temperature for up to 2 weeks. Makes 15 servings.
Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira.