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.
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.
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.
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.
All of the dry ingredients are tossed together in a bowl and …. that’s it.
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.
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!
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.
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!?
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
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.
Jillian
I never say no to muesli. It’s a big deal down in Australia – especially in the spring / summer! here’s another alternative, and a way to make it super creamy with that bit of tang (thanks to the yogurt and apple!) Enjoy: http://www.lifestylefood.com.au/recipes/244/bircher-muesli
Tina Andersen
If you heat the milk before soaking it overnight, and then put a bit of yoghurt in the next mroning, topping it with fresh fruit and nuts. That will make you ready for a good day, and you feel no hunger before lunch.
Kate
I just made this, and WOW!! It smells amazing. I might actually get up on time in the morning if I know that this and coffee are waiting for me!
Krista (urbanite jewelry)
Just made a batch of this last night for the first time. It’s incredible! Thanks for the recipe, Joy!
Marlena
you converted me! this stuff is like crack cocaine in my house! my husband uses almond milk in his, I use dairy in mine. Everyone wins! :)
Claire
I’ve been looking for a recipe like this for a long time. I LOVE birchermuesli but was looking for something that could be individually portioned. I do have a couple of comments that I’d like to share, I thought that the candied ginger was a little overpowering and next time I’d reduce the ingredient to 1/2 cup. Also, since the chia seeds are so tiny, they immediately fell to the bottom of my storage container, so next time I will probably add a teaspoon to the muesli at the time I’m portioning it out the night before. Thanks for posting an oatmeal recipe.
Sophia
This recipe is delicious! And I’ve never been a big muesli fan. Thanks, Joy!
Mariana
Hi Joy – what could I replace coconut with? i have a huge aversion to it. could i just omit it completely?
Beth
i need to talk to you about the happiness this recipe bought me this morning. i’m on a little diet (shudder) to shift a couple kgs that have recently come my way (beer, getting close to 30) so i’ve been having the nasty store bought muesli with bits of that yellow and orange mystery dried fruit.
this is no comparison. how simple is this! i keep the muesli milk and berries at the office, pour it in when I walk in then let it sit for an hour.
you’ve saved me from diet boredom.
and i ate most of the coconut off the cookie sheet before it made it to the mix.
Lindsay
Just made some for my yogurt this week. Awesome!
lynn @ the actor's diet
i’ve been making a lot of these lately b/c my husband, for some reason, insists on ordering it every day at coffee + food on melrose (which has a great one, just $$$). chia seeds always help them firm up!
Abby
I am new to your blog and I think your fantastic! Made this tonight.. Can’t wait or the morning already!!
Haley
If you ever find yourself in Switzerland–Zurich, in particular–head to the Sprungli cafe (attached to the chocolate shop…you’ll know you’re in the vicinity when you can actually smell chocolate a few blocks away), and order their Bircher Muesli. It will change your life–I ate it every morning when I was there. I still haven’t found a recipe to duplicate it, and that makes me so, so sad.
Also, do yourself a favor and order their hot chocolate with it. It’s bittersweet and unbelievably rich and the best thing you’ll ever drink.
Caitlin
I came across this recipe, which is said to be the original… check it out.
http://en.wikipedia.org/wiki/Muesli
Scroll down and see the original version!
Kendra | apartment 302
Mmmm! I think I am going to have to switch up from my usual homemade granola and try this!!!
Linda
New reader here – just had to say I love this overnight oats version.
And I just had to ask – WHERE DID YOU GET THAT GORGEOUS KETTLE FROM? I have a crush on it and I got to buy it right now!
Jen
Genius! So delicious. Thanks for the healthy inspiration.
Jessica
New Favorite Breakfast!
joythebaker
you have no idea how happy this makes me!
Holiday Baker Man
A great combination of flavours!
Janet
my GOD this is delicious! I left out the maple syrup…the candied ginger gave it enough sweetness! Thank you!
Jessica @ People Like Food
I know what I’m doing this week…..trying this amazing recipe! Love me some museli!
Erica
This sounds delicious! If you want to try and like eggplant, may I suggest that you slice, salt, then coat it in flour, then egg, then breadcrumbs and fry? It’s the way my Croatian mum makes eggplant, and the ONLY way that my dad will even consider eggplant. It truly is delicious!
Mary Lynn
i just made this for sunday morning breakfast … and it is GOOD! the spices and almonds and ginger and coconut combine to make it incredibly flavorful. it’s also yummy on yogurt! thanks again, joy, for always inspiring me to try new things. blessings!
-mary lynn
Jen
Anything containing oatmeal is heaven. Try warm oatmeal with ginger marmelade <3
ATasteOfMadness
I never knew you needed to soak muesli. Although I have never made it before. So now I know. This looks fantastic!!
Lisa
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 .
Kelsey
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!!!
Good
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.
Taylor
Mm. :] love the post Joy. All of the other commented recipes ideas too!
Marie
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
Ann
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!
Chelsea
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!
Anna
I’m from Switzerland and we usually add yogurt, grated apples and bananas :)
Jana
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…
Good
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!
Amy
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.
FashionEdible
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
Rosa Bennett
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.
joythebaker
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?
Jana
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 ;)
Abbe@This is How I Cook
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.
Georgie
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!
Jon
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!
Kiran @ KiranTarun.com
I LOVE muesli!! And the addition of coconut totally makes it even more appealing.
Note: LOVE coconut way too much :D
sandra
These photos look so full of sunshine. Makes me wish I were in CA. I love the idea of eating cereal out of a canning jar. Very rustic.
Sara {Home is Where the Cookies Are}
Huh. So interesting. I was thinking as I was reading that I probably would like this – one of my favorite ways to eat oats is dry – I know, weird. But then soaking for a while in cold milk, that sort of sounds like a turn-off to me. But you make it sound so good. And I love coconut. Now I think I might have to try it. I too, am prepared for the “eh” but hopeful for an “Aha!” ;)
Abby @ The Frosted Vegan
Love the addition of those coconut flakes, go girl!
Amanda @ Once Upon a Recipe
oh, this sounds fabulous! kind of like overnight oats…now if only i could find those coconut flakes – they are evading me!
Packing Rainbows
I have only prepared one of your delicious recipes after reading your blog faithfully for nearly a year now. I come here to read your words. I love the way you write. I really do.
Sue
I love the idea of toasting the oats! Wish I’d thought of doing it. Years ago I made muesli with yogurt and crushed pineapple which “cooked” the oats. Also love your ingredient list!
Previous posts giving ways to prepare eggplant are right on. Too much oil and preparations that let the eggplant get flabby turned me off to eggplant. Glad I discovered thin slicing, tossing in evoo, and seasoning well then broiling, or roasting on the top rack at 500 degrees really is great. I’ve made tons a few days before a party, and served the eggplant with similarly roasted onion, bell pepper–all served at room temperature. Delish! Now you have various versions to try!
malgosia
You don’t like eggplant? ? Crazy lady…
Heidi @ Honey Lime Kisses
I changed my mind about muesli too. I was a total heel to a room service person in China because I had asked for oatmeal and yogurt and they brought me muesli with what I thought was a glass of milk, and after I had one of those I’m-late-and-frustrated-because-I-needed-a-quick-breakfast-before-the-office-and-you-didn’t-bring-me-what-I-asked-for conversations, I realized the glass of milk was yogurt, and they had brought me exactly what I had asked for… total fail for Heidi. I later found the room service guy, who happened to be the manager, and apologized for my rudeness. All of that to say, the muesli was great… I’ll have to try this one. Looks yummy!
Ashley @ Wishes and Dishes
This sounds so good. I had muesli for the first time on a cruise ship a few years ago and fell in love!! It had grated green apple and walnuts in it. So good!
alyssa
The first time I had Muesli, I was studying abroad in France and looking for something like the granola I missed. I ended up enjoying it for its softness, but I never ate it the right way! I would pour the milk over the muesli and eat it right away, like cereal. Thanks for showing me the right way; it sounds even better now!
Megan Ranegar
My nice nice mother delivered me a HUGE bag of muesli (from IKEA?!) last weekend. That + your post = divine breakfast intervention.
Jamie @ green beans & grapefruit
Muesli always reminds me of visiting a friend in Berlin when I was 17–we had it every breakfast for 7 days and I felt so cultured- ha! I think it’s about that time I reinstate some into my mornings! Thanks, Joy!
Katie
what is that gorgeous metal milk pitcher, and where did you get that cloth napkin/towel? lovin’ your style, joy.
Joy
I got super into muesli while living in Norway. Ate it every day; we had a giant box of God Dag (Good Day) muesli, and it was so good in my yogurt or with a blueberry yogurt drink called Biola poured on top! I’ve never made it here because dried fruit, etc, tends to be pricey…might have to go to Sprouts and just do it!
Holly
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.
Julia {The Roasted Root}
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!
Morgan
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 :)
Shasta
Looks really good! Thank you for sharing the recipe!
Corinne
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 :)
Amy
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.
Renee
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
Leisa
This looks amazing–and a great on-the-go breakfast in the jar! Thank you!
Seanna Lea
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.
Raquel Somatra
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!
Maggie @ A Bitchin' Kitchen
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!
sweetmaddy
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!!
Lindsey
looks and sounds awesome! i love the flavor combos.
Emily
This looks like the perfect dorm room breakfast! Simplicity is a wonderful thing in college, thanks for the post!
Mariam
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!
Sincerely Jill
Having this tomorrow! Your words have converted me :)
joythebaker
let me know what you think!
Emma J
Made this tonight, soaking in the fridge in frozen blueberries and a pretty Weck jar. IN the meantime…I’m enjoying a little bowl of it to which I added protein powder, lacuma, and camu camu. Makes it tangy and sweet. Extreme delish.
Deepanshu
can it be had in the hot milk?
joythebaker
For sure! It will just cook the oats giving it more of a oatmeal consistency.
Alex-Rose
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
joythebaker
frozen raspberries would be delicious!
bunnymama
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!
kristina kinsky
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
joythebaker
i don’t think i understand what you need. are you looking for a bakery position in los angeles?
kristina kinsky
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.
Liberty Browne
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
jenny
this looks so so good!
wanderingsofalittlesoul.blogspot.de
tanya1234
:) happyyy
Jayne
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.
Elena @ Randomly Happy
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
Emilia
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 :)
joythebaker
i like this idea!
Averie @ Averie Cooks
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!
joythebaker
they totally do get everywhere. you’re so right! ha!
Kim @ Soliloquy Of Food & Such
Toasty, sexy granola & mushy muesli are having a cat fight in my head…calm down, calm down guys, I will eat you both.
leaf (the indolent cook)
Cold muesli is a favourite breakfast of mine, and the coconut and cranberries in here will so work for me!
Asta
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.
Laura
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.
Catherine
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.
joythebaker
that sounds delicious! love the idea of apple and lemon!
Lara
In my family we make ours with grated appled and yoghurt too except we add a drizzle of honey or agave syrup instead of the lemon. It’s delicious :) I love the idea of toasting the oats and coconut here, will definitely try it the next time I make muesli!
Karen
Joy & Catherine – try strawberries, cinnamon & honey….oh my !