Cool Apple Oat Muesli Recipes

WALNUT & ALMOND MUESLI WITH GRATED APPLE

Steps:

• Put the porridge oats in a saucepan and heat gently, stirring frequently until they're just starting to toast. Turn off the heat, then add all of the nuts, pumpkin seeds, and cinnamon, then stir everything together well.
• Tip into a large bowl, stir to help it cool, then add the raisins and puffed wheat and toss together until well mixed. Tip half into a jar or airtight container and save for another day - it will keep at room temperature. Serve the rest in two bowls, grate over 2 apples and pour over some cold cold milk (you can also use regular or preferred non-dairy milk) at the table. Save the other apples for the remaining muesli.

COOL APPLE-OAT MUESLI

Steps:

• Soak the oats and raisins in the water overnight, covered.
• In the morning, drain off and RESERVE the water. Use a wire-mesh colander for this. Hold it right next to the oats' bowl and drain carefully so they don't all end up in the colander. It's rather annoying trying to scrape them out of the mesh!
• Transfer the oats and raisins to a food processor (if you have a mini-processor, use that!). After coarsely chopping half the apple -for easier blending- add it to the processor.
• Add the juice, cinnamon and a pinch or two of nutmeg, plus about 3 Tbsp of the soaking liquid. Blend on a low or medium setting for about 10 seconds. Then check it; it should be fairly smooth but not liquefied. Add 1-2 Tbsp more soaking liquid to thin as desired.
• Pour everything into a bowl, dice the rest of the apple and stir it it. Top with coconut and nuts as desired.
• NOTE: For a more manageable bowlful (this much is very filling) reduce the oats to 1/4 cup and slightly reduce everything else.

TOASTED MUESLI

Steps:

• Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
• Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

HOMEMADE MUESLI WITH OATS, DATES & BERRIES

Steps:

• Tip the oats into a frying pan and heat gently, stirring frequently until they are just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss so they cool quickly.
• Add the dates and puffed wheat, mix well until thoroughly combined, then serve topped with the yogurt and fruit, and a sprinkling of cinnamon, if you like.

OVERNIGHT OATMEAL (MUESLI)

Steps:

• Combine all ingredients EXCEPT SUNFLOWER SEEDS AND APPLE in a bowl.
• Cover bowl and refrigerate overnight.
• In the morning, chop the apple and stir it in with the seeds (or any others you prefer). Enjoy!
• Notes: You can play a bit with the amount of soymilk in this recipe, since some like it super-thick. If you want it slightly moister, use the 3/4 cup. Or you might want even more.
• I know, getting out the grater for 1/2 tsp orange zest -- but it is so worth it!
• Have fun!

BIRCHER MUESLI (SWISS OATMEAL)

Steps:

• Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.