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

  • My husband is 1/2 Swiss – they stir yogurt into Muesli over night.
    Makes it mushy but oh so good.
    Like Lara I have also made it with grated apples or apple sauce and apple juice – leave in fridge overnight and then eat it with yogurt .

  • The MINUTE I read this recipe, I ran out to buy crystallized ginger – I now have a jar of this muesli that I CANNOT keep my hands out of. Absolutely wonderful and easy recipe, and great inspiration for future variations! Thank you so much Joy!!!

  • Wow! What an unexpected post! I live all over switzerland, and muesli is really something we can eat at e every hour. In my mom’s family they used to make it for dinner!(much to my granpa’s dislike). Usually we soak the oats in hot water or milk, and in the meantime we cut or grate or whatever the fruits, dried fruits, nuts, seeds, you choose(my friend makes it whit dates, ginger and carrots haha) by then the oats have absorbed the liquid and we put all in and cover with yogurt. To sweeten we use honey, or jam, or syrups, or you know..sugar :) there are as many mueslis in the world as there are people! I like it better in the summer,I don’t really like cold breakfast in winter.

  • Mm. :] love the post Joy. All of the other commented recipes ideas too!

  • I have to confess I eat muesli every morning! Just a 1/2 C with 1 C almond milk and let it soak while I practice yoga, read, meditate, etc then pull it out of the fridge and cook it on the stove for about 10 minutes till it’s nice and thick. Oh, at the end I add a really nice spicy cinnamon, mmmm. It’s good and good for you!
    Thanks Joy, now I have my very own muesli recipe. Bonus, it has coconut! xo

  • I’ve tried it but made a few modifications based on what I have on hand at that moment. It really turned out great! My sister (who works at a hotel) says that it’s much better than what they have there! Probably because their’s is much healthier than mine ( I threw in a BIG spoonful of chocolate chips) Thanks for the inspiration, Joy!

  • this sounds delicious! for an extra quick cheat, maybe try the roasted coconut chips that just appeared on trader joe’s shelves (and that i’m majorly obsessed with)?
    also, i don’t know your history with eggplant, but halved, deeply scored, sprinkled with warm spices and heavily doused with olive oil before roasting = nirvana. especially if you have a dollop of cold, spiced yogurt to dip it in!

  • I’m from Switzerland and we usually add yogurt, grated apples and bananas :)

  • I wonder why you soak your muesli before eating? Here in Germany we have müsli for breakfast, too, but it never came to my mind to soak it before eating…

    • Hy Jana! You know, I think there is a difference between the more German “müsli” which is crunchy and more cereal-granola-like, and the swiss “birchermüesli” that has a base of soaked oats..but that might just be my perspective! :) love both!

  • Hi Joy! I was so excited when I saw this post. I was practically addicted to muesli when I lived in Germany, and miss it so much now. I ate a crunchy chocolate muesli over there. Every single night. I can’t wait to try your recipe! It looks delicious.

  • We’ve been eating this for a while now but never knew what it was called. Ha! Beautiful photos and tutorial! Also, I never knew to soak it either so I guess it’s technically not the same thing…but close! I’ll be trying it soaked next…
    FashionEdible Blog

  • This is the perfect recipe and I am making it tonight! Thank you. I love your writing Joy. Just one thing…..when I print your recipes they take up 3 pages or more. Not terribly green. So I end up copy and pasting the recipe into MS Word and having to reformat the layout so it all fits onto one page. Thats it! Love everything else.

    • hi rosa! thank you for the kind words! this recipe only printed out as 2 pages for me. i know that’s not totally green, but it’s not outlandish. are you using the ‘Print this Recipe’ link and still using loads of paper?

    • hi rosa, i have the same problem all the time i print any recipe of a blog, but i found a very helpful site for that, just try printfriendly.com ;)

  • I love muesli. It started at great hotel where it was served with a pitcher of heavy cream and a drizzle of maple syrup. Totally decadent. Totally good.

  • Oh Joy, you are right on money with this one! I have this every day for breakfast, always calling it overnight oats, but now that you’ve written it… it really is muesli! Take it up a notch and stir in a tablespoon of a nut or seed butter… my favorite is Trader Joe’s sunbutter. You’re right, there’s no excuse to not eat breakfast when you add milk, stick in your lunch bag and you’re off to work for the day!

  • So many beautiful and healthy ingredients. Too bad I already had breakfast! If your readers are looking for a way to enhance their healthy cooking skills, the online cooking school, Rouxbe just rolled out a new course called Plant-Based Cooking. If you haven’t seen it, it’s pretty amazing how comprehensive it is. The course is taught at your own base and is available 24 hours a day. It will really help you understand your favorite recipes (and create some of your own)! Here is the link if your interested.

    http://rouxbe.com/cooking-courses/plant-based-cooking-level-1/details

    Happy Cooking Everyone!

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