Hazelnut-Dried Cherry Muesli
1/3 chazelnut halves
1/4 cpepitas (pumpkin seeds minus the shells)
3/4 crye flakes (subbed in a small amount of tritcale flakes)
1/2 cold fashioned rolled oats
1/4 cwheat bran (subbed wheat germ)
1/3 cdried cherries or dried cranberries (for this recipe i used dried *tart* cherries)
1/4 tspground 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
- Toast 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.
- In 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.
- Once the nuts/seeds and grains are cool, stir in the dried fruit.
- TO 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.
- OR: 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.
- Final 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.