Muesli with Raspberries

Muesli

Ratio: 3 parts oats to 2 parts other ingredients

Rolled or flaked oats (not quick-cooking kind)

Any of the following nuts, chopped:

Almonds, sliced or chopped

Cashews, unsalted

Walnuts

Any of the following seeds, chopped:

Pumpkin

Sesame

Sunflower

Organic shredded unsweetened coconut

Cinnamon

Pinch of Celtic sea salt

Sucanant (dehydrated sugar cane), optional

Preparation:

In a large bowl, combine rolled oats with mixture of chopped nuts and seeds.

Add coconut, cinnamon, salt, and sweetener.

Serve with yogurt and fresh raspberries, drizzled with honey.  If berries not in season or available substitute dried cherries or cranberries.

Store leftover muesli in a sealed container as you would granola.

(Recipe Source: Mark Bittman’s Kitchen Express)

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