Chilled Oatmeal Muesli
Yield: Makes about 4 cups | Total time: 10 min
Fall and winter seem to be better suited to a bowl of piping hot whole grains. But I've been missing my oats and decided to make a big batch of chilled fresh muesli to have on hand. Muesli is often made with uncooked oats, dried and fresh fruit, nuts and very little, if any, sugar.
Vary it as you wish, consider adding seeds, other grains, and your favorite dried and fresh fruit of the season. It's best made and then chilled before tasting. The flavor gets richer if you let it sit overnight, but sometimes I can't wait that long, especially in these hotter days of summer when it's nice to have a chilled bowl of muesli at the ready for breakfast, a snack, or a post-workout pick-me-up.
And speaking of oats, now's the time to enter Bob's Red Mill The Spar for the Spurtle Contest.
- About 3 cups quick cooking steel cut oats, preferably Bob's Red Mill
- Almond milk
- Chopped almonds, to taste
- Fresh fruit, such as blueberries, grated apple, raspberries, etc.
- Honey, to taste
- Dried fruit, such as apricots, dates, cherries, etc.
- Optional: pumpkin seeds, pinch of salt, fresh squeezed lemon juice
- Place quick cooking steel cut oats in a large bowl and pour boiling water over just to cover. Let sit 5 to 10 minutes. Drain any excess liquid and place oats back in bowl.
- Pour almond milk over, just enough to cover, fluffing oats with a fork. Stir in almonds, dried and fresh fruit, honey, and, if desired, a pinch of salt and a squeeze of fresh lemon juice. Cover and let chill in refrigerator at least 30 minutes before enjoying. Can keep, covered, in refrigerator for several days, just add more fresh fruit and almond milk, as needed.
Date Published: June 18, 2013
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