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Homemade Muesli

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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

museli-granola
  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.

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