Wednesday, March 7, 2012

Mediterranean Muesli

If you've been looking for a quick, stick-to-your-ribs breakfast but you're sick of instant oatmeal, look no further.  A breakfast of soaked, uncooked oats, fruit, and nuts, muesli originated in Switzerland.  This version gets its "Mediterranean" feel from the addition of dried fruit like dates and figs, as opposed to the more standard apple and banana. 

  • 1 cup oats*
  • 1 cup plain non-dairy yogurt
  • 1 cup plain non-dairy milk
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup agave nectar
  • 1/4 cup oat bran
  • 3 tablespoons chopped dried apricots
  • 3 tablespoons chopped dried figs
  • 3 tablespoons chopped pitted dates
  • Raspberries or other berries (optional for garnish)
1. Combine all ingredients except the fresh berries in a large bowl.  Chill for 2 hours.  The mixture goes into the fridge watery, but the oats will soak up the liquid in those 2 hours.

2. Add the berries at serving time if desired, for both a pretty garnish and a nice contrast in flavor and texture.

*Use your favorite kind of oats for this recipe.  I used regular (rolled) oats, but steel-cut (Irish) oats would work well, too.

Nutrition Info:
5 servings (1/2 cup), Calories 321 

Tasting Notes:
Love at first bite.  For a moment I thought it was too sweet, and considered reducing the agave nectar, but I had to abandon that idea when I found myself wiping up the last bits from my bowl with a finger.  I particularly liked the crunch of the walnuts and the dates (nature's candy).  The two hour soak made the oats wonderfully creamy.  I might try with steel-cut oats next time for variation and a touch more crunch.


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