makeshift muesli (parfait!)

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Before I talk about how wonderful and easy muesli is, let’s start with an introduction to the facts.  Bon Appétit put together this extremely eloquent breakdown on the difference between granola and muesli, and I couldn’t hope to say it better.  The short of it is this: The two share the same general ingredients; oats, nuts, seeds, dried fruit, etc. But where granola is baked and requires a binder like honey or butter to create its signature chunks, muesli is simply a raw and loose.  Both are typically served with milk or yogurt.  Not surprisingly granola has long been more popular in America (it tends to be sweeter, so…).

But muesli is overdue for its moment around here.  It is so easy to throw together with things from your pantry.  It has no added fats or sugars and you just feel healthier when you eat it. Trust me, I’ve done the research.

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The secret element here is toasting.  Toasting brings out the nuttiness of the nuts, the oatiness of the oats, and the toastiness of the coconut.  And like so many things it’s worth making yourself because you can control the proportions of the ingredients.  It comes together in a flash–whether done in a big batch in the oven or a quick single portion in a pan on the stove.  Throw it over cold Greek yogurt with a little maple syrup or honey and it is brilliant for breakfast or lovely for lunch.  Breakfast food for the win. Always.

makeshift museli
You can alter the amount of each ingredient depending on your preferences–and increase or decrease depending on how much you want to make.  These proportions will make 4 servings.

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Makeshift Muesli (parfait)

1 cup steel cut oats
1 cup nuts, chopped (I used a mix of hazelnuts, pecans, and almonds)
1/2 cup dried fruit, chopped (I had cranberries but apricots, raisins, blueberries…all strong options)
1/3 cup flaked or shredded coconut
pinch of sea salt
plain Greek yogurt & maple syrup for serving

  1. Preheat oven to 300 degrees. Spread nuts in an even layer on a cookie sheet and toast for 5 minutes.  Remove from oven and add oats and coconut to the baking sheet, stirring everything together and return to oven for an additional 3 minutes.  Watch closely to avoid burning. Remove from oven, sprinkle mix with a pinch of sea salt, and set aside to cool.
  2. Once cool, add in the dried fruit and stir to combine.  Serve over plain Greek yogurt and top with a drizzle of maple syrup and consume. Or swap in flavored yogurt, or honey, or jam. Do you.

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makeshift muesli (parfait!)