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.  


122 Comments Add A Comment

  • oh you let me know if you find a way to make yourself love eggplant.. i need help in that department.
    But on the muesli note… YUM! I was big into the overnight oats revolution that was hitting pinterest last summer, so I know I”m going to like this one. It’s perfect for after the gym on my way to work.

  • Like you, I adore granola and have never been huge on museli, but I think it’s because the museli I have tried didn’t have the freaking awesome ingredients in it that you use. Toasted coconut! Seeeeeeal that deal right up, sister! Looks delicious and perfect to make in a big batch so that I can pour milk on it and run out the door, late as always, to work with breakfast in hand! Just Dandy!

  • I have yet to actually try muesli, but have always been intrigued. Since I am a huge fan of overnight oats, I don’t see why I wouldn’t adore this just as much. Thanks for sharing Joy :)

  • Looks really good! Thank you for sharing the recipe!

  • Just had oats this morning and now wishing I had read your blog first. Added coconut would have been so yummy. Looking forward to trying this recipe tomorrow morning now :)

  • Oooh, I think I already have everything to make this. Not sure if that makes me cool or lame. Nevertheless, I’m gonna try this ASAP. It sounds awesome.

  • This looks so yummy.
    I’ve been trying to stay away from store bought cereal for our family, our little girls have enough energy as it is without packing them up with sugar in the morning!!!

    I should try to make these soon, thanks

  • This looks amazing–and a great on-the-go breakfast in the jar! Thank you!

  • I need to be better about eating a healthy breakfast (I have a lot of home fries in my life lately), so this looks like it would completely fit the bill. I definitely have coconut and frozen fruit (though maybe not blueberries) and more oats than anyone should have lying around.

  • Oh, Joy. Eggplant is magnificent! I like to bake it after drenching it in breadcrumbs… but grilling eggplant could be a game changer for you. The nutty, starchy taste is perfection combined with smoke and char. I believe you can love eggplant. I believe in you!

  • My ex-roommate used to eat muesli all the time. I was afraid to try it for the same reasons as you. I trust your taste more than hers though, so if you say it’s good, I’ll believe it! :) I love that you added candied ginger too! I have a stash of that leftover from fall baking that I’ve been looking to use up!

    As for the eggplant…if you don’t like it because you think it’s mushy, I implore you to try a deconstructed eggplant parmesan. I bread and bake thin slices of eggplant, and make layered stacks with the eggplant, chunky/non-liquidy tomato sauce, mozzarella, and basil. It’s converted many an eggplant hater!

  • I just ate some baked oatmeal out of a jar this morning on my way to class because I was running late! Maybe next week I’ll make this instead!!

  • looks and sounds awesome! i love the flavor combos.

  • This looks like the perfect dorm room breakfast! Simplicity is a wonderful thing in college, thanks for the post!

  • I’ve never had muesli but I do overnight oats all the time, healthy, delicious and creamy! I love topping mine with fresh peaches or strawberries!

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