Joy the Baker

Toasted Oat and Coconut Muesli

February 22, 2013

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I always welcome an opportunity to change my mind.  Is that actually a true statement?  Not exactly.  I can be hard-headed.  Let’s talk about muesli.

I’d always categorized muesli in the part of my brain that tolerates both cold oatmeal and mushy bread.  It’s a very tiny part of my back-brain that I generally ignore.

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I love granola, but we all know that granola is easy to love.  It’s the sexy/crunchy/toasty version of oats and nuts.  Add chocolate to granola and it’s like eating oat candy.  Muesli makes you work for it.  It’s not sugared or overly sexy.  Muesli makes you accept its simplicity and actually be grateful for it.  Grateful for simplicity.

Wait… did a breakfast cereal just teach me lessons about life?  I think so… that was awesome.

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Muesli is a traditional Swiss breakfast.  It’s usually made with uncooked oats and dried fruit and is served with milk, cream, or even orange juice.  In this version of muesli we’re toasting both the oats and the coconut.  The coconut is golden and fragrant.  Toasting the oats brings out their nutty flavor.  It’s just an extra layer of flavor.  You know… no biggie.

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I like to add a touch of sweetness and spice to everything.  Why not… it’s just a touch.  Dried cranberries and candied ginger add a lovely sweetness.  Cinnamon and nutmeg bring in the spice.  Dry roasted almonds add crunch and chia seeds are for health.

I told you about chia seeds before with this Spinach and Kiwi Smoothie.  They’re especially good in this muesli because they thicken as they’re exposed to liquid.  Perfect.

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All of the dry ingredients are tossed together in a bowl and …. that’s it.

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It looks like a soft version of granola.

You’ll make this and stand in front of the bowl thinking… that’s it.  Sometimes it’s weird when things are easy.

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Let’s talk about serving the muesli.  You’ll need a bit of advanced notice.  Muesli needs some time to soak.  It’s best to soak muesli for at least 2 hours or overnight.

You’ll need as much muesli as you think you’ll eat, a handful of frozen blueberries, and enough almond milk to cover the whole situation.  Easy!

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I like to use frozen blueberries because I like how juicy they are as they thaw.  They’re a bit soft after the freezing and thawing process and that’s perfect in this preparation.

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If you have time to pour almond milk into a jar before you fly out of the house in the morning, you have time for a real-life, super cheap, totally healthy breakfast.  Game changer, right!?

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I was fully prepared to be completely eh on this whole muesli situation.  I didn’t think cold oats could surprise me, and yet… they totally did.  This milky concoction is hearty and completely satisfying.  The oats drink up the almond milk and become tender and soft.  The dried fruit plumps.  The almonds maintain their crunch.  The blueberries thaw and tint the milk a pale purple.  I added a drizzle of maple syrup just before serving and enjoyed every bite like it was the last bite of perfectly soggy cold cereal in sweet milk.

Such a welcome surprise.  This really ought to teach me to be less hard-headed.  Next I think I’ll make myself like eggplant.  And… go!

 

Toasted Oat and Coconut Muesli

recipe adapted from Food52

Print this Recipe!

4 cups old-fashioned oats

1 cup unsweetened coconut flakes (if all you have is sweetened coconut, that’s fine too)

1 cup coarsely chopped dry roasted almonds

1 cup dried cranberries (or any dried fruit you like)

1 cup coarsely chopped candied ginger

1/4 cup chia seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

To Serve:

frozen blueberries

cold almond milk

pure maple syrup

Place two racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  Place oats on an ungreased and unlined baking sheet.  Place coconut on a second ungreased and unlined baking sheet.  Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes.  Coconut browns quickly, keep an eye on it.  Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt.  That’s it.  Just toss it all together.  To store, place in airtight jars or a well sealed plastic bag.

Prepare muesli the night before, or at least a few hours before you’d like to serve it.  To serve, scoop desired amount of muesli into a bowl.  Top with a handful of frozen blueberries.  Pour almond milk over the muesli and blueberries just to cover the blueberries.  Cover and place in the fridge overnight, or for at least 2 hours.  When ready to serve, drizzle with pure maple syrup and enjoy.  


125 Comments Add A Comment

  • Having this tomorrow! Your words have converted me :)

  • Hmmmm, muesli never appealed to me but maybe I should try it… I don’t like blueberry’s so would frozen raspberries work? xxx

    My blog:
    http://rainingcakeandcookies.blogspot.co.uk/

    -Alex Rose xxx

  • I, too, have long been skeptical of muesli. But a quick, healthy and satisfying breakfast is always welcome. And I trust you, Joy, so….let’s do this!

  • Dear Joy,
    i am currently an apprentice @ an organic bakery (mostly bread and rolls/only yeast-dough sweets/ delious!) I used to be a Pilates teacher with a studio in Brentwood. I want to return to LA to open a bakery/cafe. i am german (so you know i am drop dead serious). Do you know anybody who has the same idea i can get in touch with? it’s not that i contacted every food blog in the web, just you, sorry but i have to say it, your über-fan Kristina

    • i don’t think i understand what you need. are you looking for a bakery position in los angeles?

      • Liebe Joy, thank you for answering. I want to know if you know of anybody who wants to open a bakery/cafe in LA and needs a (serious) partner to team up with. I thought you would probably have some friends/acquaintances in the “baking world of LA” with the intention to do the same. I am aware that contacting you for that matter is a bit crazy.

        However since i left LA and swapped my easy life as a pilates-teacher with a strenuous job in a german confiserie and an organic bakery to prof. learn how to bake, your blog has been given me encouragement that it was the right decision.

  • Wow! This is very similar to what I eat for breakfast every day! Down to the almond milk, chia and frozen blueberries!

    And as delicious as granola is, muesli is a lot healthier!

    Lovin’ your food super stylin’ here Joy <3

  • this looks so so good!

    wanderingsofalittlesoul.blogspot.de

  • :) happyyy

  • Muesli is so gorgeous. I made a large large jar of it some time ago and when it finished, I didn’t make anymore. Every morning I would wish I had some. I think it’s probably time. The frozen blueberries is a good idea. They leech out that purple juice… just pretty-fies the whole thing.

  • I’m with Catherine. Bircher muesli is hands down my go-to healthy breakfast. Add some berries, nuts, and cinnamon and you have a partying a bowl.

    x Elena @ Randomly Happy

  • Gah, I love muesli! This looks particularly brilliant, but anything with coconut it pretty much fantastic. I find that if you want to make muesli that doesn’t need to soak, you can use instant oats, much easier to eat straight away. Also, popping it in the microwave for a few seconds can help. Making this very, very soon :)

  • Well I feel healthier just after reading about your muesli. I do love some hearty, chewy, textured food and muesli is just that. And I love the chia seeds. Better on your floor than mine :) Those little things are like non-pareils/sprinkles….they get everywhere!

  • Toasty, sexy granola & mushy muesli are having a cat fight in my head…calm down, calm down guys, I will eat you both.

  • Cold muesli is a favourite breakfast of mine, and the coconut and cranberries in here will so work for me!

  • Hi, as a Swede I eat müsli alomst everyday. It’s a very usual breakfast in Sweden. Your müsli sounds good till you come to the part of soaking it. We put our mûsli on top of youghurt or our Filmjölk that I do not know the english word for but that is a kind of soured milk a bit like youghurt. Never heard of soaking, to me that actually sounds lika eating cold oatmeal. I’ve never eaten müsli in Switzerland but I have eaten it in Austria and Germany and they do not soak it either. Is that something American to soak your müsli? My brother do puts milk on his, but he want to eat it fast before it gets soggy.

    • I’m American and I think the idea of soggy, cold muesli is moderately revolting. I didn’t know that was a thing. That being said, I just made a batch of this and it looks and smells fantastic. I can’t wait to have it on yogurt or with milk (quickly) in the morning. I threw flax seeds in the mix for good measure.

  • I like raw oats in a bircher muesli. I have with grated apple, and lemon juice. Add yogurt. Let apple soak with oats. Or add some apple juice to save on the soaking part. Good with some nuts, like almonds or hazelnuts. The big oats are best, definitely not the instant kind.

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