MUESLI

Muesli in a large container that can stored in the fridge.

There are a variety of muesli recipes one can find. Some are based on oatmeal and others are non-grain and consist of nuts, seeds, coconut and dried fruit. The main difference between granola and muesli is that granola is baked. Granola also has wet ingredients added to it like honey, maple syrup, nut butter or egg whites. The wet ingredients add a coating, helps the crunch factor and in some cases makes it clump. I like the simplicity of muesli as it doesn't require baking. 

Muesli can be added to yogurt, milk and as a topping to a smoothie, hot oatmeal, applesauce or stewed rhubarb. There are many ways to eat muesli. It is also convenient to take to work for breakfast or have as a snack. I store muesli in a large jar (about one and half litres or six cups) in the fridge. When ready to eat, I shake the jar a few times in order to get a good mix as some of the spices or smaller seeds might have dropped towards the bottom of the container. I use about half a cup as a serving if adding to almond or coconut milk for breakfast. I let it sit for about 2 minutes before I start to eat it. Besides the ingredients provided here, you can add other things such as cardamom, ginger, apple pie spice, dried berries and other nuts or seeds. I like adding both carob nibs and chocolate chips to the mixture. 

After mixing in a large bowl.

INGREDIENTS:
2 1/2 cups of rolled old fashioned oats (not instant)
1/2 cup raw almonds (chopped if you want)
1/2 cup raw pecans (chopped if you want) 
1/4 cup flax seed
1/4 cup chia seeds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup carob nibs
1/4 cup chocolate chips 
1/4 cup shredded or flaked coconut
1/3 cup raisins
1/2 tsp cinnamon 
1/4 tsp nutmeg


DIRECTIONS:
Add all of the ingredients into a large mixing bowl. Mix well with a wooden spoon or spatula. Transfer to a large jar for storage. I use a measuring cup to transfer the muesli to the large jar so that I don't make a mess. If using within two weeks it can stay in a kitchen cupboard; otherwise store in the fridge. I keep the jar in the fridge.  

Recipe adapted from heathermcclees.com