one of my favorite breakfasts lately is muesli, piled high with blueberries (and the occasional sliced banana), sprinkled with cinnamon and drenched in soy or almond milk. rather than shell out $7 for a box of organic muesli at whole foods i make my own at home, for {what i know in my heart but have no actual evidence of} DRAMATIC SAVINGS. two fantastic things about muesli: 1. you can mix and match what you have in your pantry like a mad scientist 2. it’s almost impossible to fuck up. ok, one more great thing: if you start your day off with something this healthy, it’s pretty much ok if only a half hour passes before you’re popping one of these suckers into your mouth.
the what and how:
i store our muesli in a giant glass jar in our cupboard, and i make a batch to last a week or two. start with a 3-4 cups of whole rolled oats and then add in whatever sounds most tasty to you from the list below. or leave other suggestions in my comments, i’d love to hear what you’re putting in your breakfast cereal!
-dried cranberries
-roasted sunflower seeds
-chopped almonds
-shredded coconut
-raisins
-dates
-currants
-walnuts
-chia seeds (warning: the consistency of these when wet is questionable, but C’MON, they’re some kind of superfood and the Aztecs swore by them)
-pepitas
- rye or bran flakes
- i think sometimes vegan chocolate chips sneak into muesli. not saying i recommend, but if it happens…
* i convinced lou to partake in this healthy breakfast by mixing in some of his grapenuts. now he’s getting some serious nutrition in his breakfast and still eating what he loves- making for a happy family.
