Homemade Muesli

Homemade Muesli. You can vary the ratio by adding more or less nuts or dried fruit. Muesli will last at room temperature for at least four weeks.

Makes 10 servings

(½ cup each)
You can vary the ratio by adding more or less nuts or dried fruit. Muesli will last at room temperature for at least four weeks

3 cups gluten-free rolled oats or other gluten-free grain flakes such as quinoa
¾ cup chopped nuts such as almonds, walnuts, hazelnuts, or a mixture
½ cup seeds such as sesame, flax, pumpkin, or a mixture
1 cup chopped dried fruit such as apricots, figs, dates, prunes, or raisins

1. Add all ingredients to large bowl, or combine directly in tall glass jar with tight-fitting lid, shaking or stirring with a soup spoon.
2. To prepare: Add ½ cup of Muesli mixture to small bowl, and pour ¼ cup boiling water over top to soften grain flakes.
3. After 5 minutes or so, add a bit of milk, buttermilk, kefir, or yogurt, and top with fresh fruit if desired.

per serving: 220 cal; 7g pro; 9g total fat (1g sat fat); 31g carb; 15mg sodium; 5g fiber; 9g sugars

Recipe excerpted from Simply Ancient Grains by Maria Speck

From article: Oh Happy Day!

For Sunday breakfast or brunch, add a dollop of freshly whipped cream to Muesli for a special treat.