The last couple of weeks have been work heavy, which always wrecks havoc on my kitchen flow of soaking, sprouting, and planning meals (and okay, dishes!). With early mornings and late evenings, I’m barely even able to make it to the grocery store, which is practically my all time favourite sport (Whole Foods at 5 p.m is nothing short of a fight for survival). After a couple days of measly breakfasts with what we had on hand, I found myself at work and starving by 10 a.m. dreaming of that moment where my lunch break would come and like Fred Flintstone, I’d slide down the tail of a Brontosaurus to my waiting gigantic rib (or quinoa salad maybe). Then one day as I stood in my kitchen nibbling the only breakfast I could find in the form of a rice cake, I knew I had to get my butt in gear! From here I started dreaming about making a super simple breakfast go-to stash that I’ve long forgotten about, muesli!
Now you may be scratching your head and being like, but muesli is so in right now? And you’d totally be right. But I ain’t talking about your creamy insta-famous Bircher muesli here, I’m talking about your long forgotten no-soaking version. I remember the days when my parents would have a bag of dry muesli in the cupboard – donned in minimal white packaging with a beautiful Swede on the bag, it was the epitome of a simple healthy lifestyle. Then one day 16 years or so ago, I was watching the Food Network (religiously, as any normal 14 year old does), when I saw Jamie Oliver make a soaked muesli. Mind officially blown! I remember, even now, making it just as he did, sequentially discovering how gross I thought dried apricots where (no longer true), and basically never turning back to the dried version.
While I thought (and still do) that soaked muesli was the be all and end all of breakfasts, I’ve heard from a lot of friends who think it’s too heavy or don’t love the texture. In all honesty, I find it a little heavy at times, especially on warm spring days like these when all you want is a light airy bowl of breakfast kisses. Combining many of the same ingredients you add to the overnight oats, the dried version makes for a nutritious and fibre packed breakfast but without the overwhelming feeling of lethargy. Adding some puffed cereal (by way of puffed quinoa) lightens it up a notch and makes for another fun texture. Lately I’ve been adding this muesli mix to my new favourite chia-yogurt, but it is just as good eaten as cereal with almond milk, or as a topper for a fully loaded smoothie bowl!
Swiss Muesli with Chia Yogurt
Makes around 5 Cups. Print Recipe Here
2 Cups Oats
1/2 Cup Sunflower Seeds
1/2 Cup Pumpkin Seeds
1/2 Cup Slivered Almonds
1/2 Cup Toasted Flaked Coconut
1/2 Cup Puffed Quinoa (or millet/rice/ or Kamut)
2 Tbsp. Buckwheat Groats
2 Tbsp. Hemp Hearts
Pinch Sea Salt
Pinch Ground Cinnamon
3/4 Cup Coconut Yogurt (or yogurt of choice – sweetened or not)
2 Tbsp. Chia Seeds
6 Tbsp. Almond Milk
Garnish with berries, or fresh fruit
1. Begin by toasting the oats. Heat a heavy bottom frying pan to medium and cook the oats, stirring often until they become fragrant and lightly browned. This should only take a few minutes. Once cool, combine oats with the rest of the ingredients and store in an airtight container until using.
2. To make the chia yogurt, mix the chia and the almond milk together and let stand 15 minutes or so. I like to double this recipe and keep some already made up chia in the fridge to add to baking (as chia eggs), yogurt, or porridge. After 15 minutes, take about 2 Tbsp. of the chia pudding and stir it into the yogurt. Garish with a handful of muesli and fresh fruit.