Hazelnut-Dried Cherry Muesli
- 1/3 c
- hazelnut halves
- 1/4 c
- pepitas (pumpkin seeds minus the shells)
- 3/4 c
- rye flakes (subbed in a small amount of tritcale flakes)
- 1/2 c
- old fashioned rolled oats
- 1/4 c
- wheat bran (subbed wheat germ)
- 1/3 c
- dried cherries or dried cranberries (for this recipe i used dried *tart* cherries)
- 1/4 tsp
- ground cinnamon (although other spices will work: cardamon, pumpkin pie spice, etc.)
- honey, to taste (or other sweetener of choice)
- milk, plain or flavored yogurt, coconut milk, kefir, cottage cheese, etc. (yes, i've tried all of these with muesli)
How to Make Hazelnut-Dried Cherry Muesli
- 1Toast the hazelnuts in a clean, dry skillet (preferably cast iron), on medium heat or low-medium heat. (Lower the heat if you think there's even the slightest chance of burning the nuts/seeds!) When the pumpkin seeds start to "pop" then it's time to remove the pan from the stove. Set aside.
- 2In the same pan, toast the rye flakes, rolled oats and wheat bran/germ until lightly toasted and fragrant, about 5 minutes. Set aside to cool.
- 3Once the nuts/seeds and grains are cool, stir in the dried fruit.
- 4TO SERVE: Transfer and divide the nuts, seeds and grain into two serving bowls. Add as much milk (soy, almond, rice, coconut, etc.) as you want and if desired, some honey or other sweetener.
- 5OR: Place a spoonful of plain yogurt (or other choice-read Intro) in a serving bowl. Add half the nut/grain mixture. Drizzle with honey or a substitute of your choice.
- 6Final note: one thing I prefer to do is eat muesli as soon as I prepare it. Some cooks combine all the ingredients the night before, cover then eat the muesli the next morning. I much prefer the aesthetics and especially the texture of the former method.