I do basically this same thing, except that I make big batches and don't soak it overnight. I like the little kick that rye gives it, and the flavor from the walnuts and hazelnuts. Plus, those are cheaper than almonds. Put fresh fruit over it, too!
2C rolled oats 2C rolled rye 2 oz. chopped toasted almonds 4 oz. chopped toasted walnuts 4 oz. chopped toasted hazelnuts. 4 oz. raisins 4 oz. date pieces
this is basically what we've both been eating for breakfast for the last year or two, although i've experimented with a number of variations. like latemodel says, we make big batches and just soak enough for breakfast each morning (i don't like mine too soggy anyhow). we toast the nuts, then chop or grind them coarsely, and toss them with oats, rye, or other flakes (i've also had good luck with triticale and spelt flakes), and dried fruit (raisins, dates, or whatever else).
in addition to the basic recipe above, i often add a couple of tablespoons of ground flaxseed (for omega-3s), a 1/4 cup of sunflower seeds and/or a 1/4 cup of pumpkin seeds, and a 1/4 cup of wheat germ, wheat bran or oat bran. i also like a little sugar in mine though it's not really necessary.
i usually divide a batch in half and freeze one portion, which keeps it fresher longer.
thanks, guys. i'll definitely be working a bunch of this into what i started with. (particularly flaxseed and sunflower/pumpkin seeds.)
i'm not sure whether the whole foods next to me has rye flakes bulk. part of the joy of this is how cheap it is.
i have to say, soaking it overnight in yogurt and applejuice makes it a really nice consistency and sweetens it nicely. although frankly, i think in the future i'll use a bit less apple juice.
yeah, rye can be hard to find. it is tasty, though. it's nice to vary up the oat flakes, but it's not otherwise necessary.
i have to admit i'm mostly too lazy to separate the dry ingredients and soak them ahead of time, though i'd be curious to try it. i do let mine soak while i make my tea and slice fresh fruit (like latemodel said, it's really good with fresh fruit -- strawberries, mangoes, peaches, apples, or whatever else is in season). i actually just use skim organic milk (from Straus, our favorite local organic & partly pastured dairy) with yogurt, rather than juice -- although the juice would add sweetness and probably means you don't need to add sugar.
it's perfect that you wrote this now, because a week or so ago i suddenly remembered that i used to eat muesli every morning in germany, and was thinking it must be pretty easy to make, and that i should look into it.
Comments 6
2C rolled oats
2C rolled rye
2 oz. chopped toasted almonds
4 oz. chopped toasted walnuts
4 oz. chopped toasted hazelnuts.
4 oz. raisins
4 oz. date pieces
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in addition to the basic recipe above, i often add a couple of tablespoons of ground flaxseed (for omega-3s), a 1/4 cup of sunflower seeds and/or a 1/4 cup of pumpkin seeds, and a 1/4 cup of wheat germ, wheat bran or oat bran. i also like a little sugar in mine though it's not really necessary.
i usually divide a batch in half and freeze one portion, which keeps it fresher longer.
yay for muesli!
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i'm not sure whether the whole foods next to me has rye flakes bulk. part of the joy of this is how cheap it is.
i have to say, soaking it overnight in yogurt and applejuice makes it a really nice consistency and sweetens it nicely. although frankly, i think in the future i'll use a bit less apple juice.
Reply
i have to admit i'm mostly too lazy to separate the dry ingredients and soak them ahead of time, though i'd be curious to try it. i do let mine soak while i make my tea and slice fresh fruit (like latemodel said, it's really good with fresh fruit -- strawberries, mangoes, peaches, apples, or whatever else is in season). i actually just use skim organic milk (from Straus, our favorite local organic & partly pastured dairy) with yogurt, rather than juice -- although the juice would add sweetness and probably means you don't need to add sugar.
yes we aqe crunch food geeks.
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