16 Jan Kind Muesli

Kind Muesli

I never much cared for oatmeal growing up. The only possible way I could choke it down was if it was absolutely covered in brown sugar. It was the one and only food item I was picky about as a child. Being a picky eater in our household was not at all tolerated, and my aversion to “porridge” was fodder for ridicule. Oh, the joys of being the youngest of six!

So, I’m absolutely amazed that I’ve grown to not only tolerate, but actually enjoy oatmeal! Who knew? I guess it’s just more evidence of my “late bloomer” status!

We are really enjoying this recipe for its convenience and versatility. It lends itself to the ever-popular overnight oats phenomenon, and it’s just as delicious – if not more – prepared the traditional, warm oatmeal way. You could also enjoy this uncooked with your favourite milk or yogurt.

I selected “shelf stable” ingredients, which is why there are no nuts or hemp hearts in the recipe. Of course, you’re encouraged to add nuts or hemp hearts at the time of preparation! (To prevent spoilage, I keep nuts and hemp hearts in the freezer or fridge due to their healthy fat content.) This recipe will be fine for several weeks in an airtight container at room temperature…if it lasts that long!

Kind Muesli

4 cups old fashioned large flake oats
1/4 cup sunflower seeds – lightly toasted
1/4 cup pumpkin seeds – lightly toasted
1/4 cup chia seeds
2 tablespoons golden flax seeds
1/4 cup dried blueberries
1/4 cup goji berries
1/4 cup pitted, chopped dates
1/4 cup dried cranberries
1 tablespoon cinnamon

Lightly toast sunflower and pumpkin seeds. Be careful as seeds go from lightly toasted to “burnt beyond recognition” in the blink of an eye!

In a large bowl, combine ingredients and mix well. Store in air-tight container or large mason jar.

Overnight oats for one
1/2 cup muesli
1/2 cup milk of choice – I used almond milk

Before measuring out muesli, give the jar a good shake (lid on please) as the smaller seeds tend to settle in the bottom. Combine muesli and milk in 500 ml mason jar. Mix well. Cover and place in fridge. Enjoy the next day! You may wish to add more milk or yogurt as needed for desired consistency.

Warm oatmeal for two (or one if you’re Adam)
1 1/2 cups muesli
2 1/2 cup water, or a mix of water and milk-of-choice

Bring water, or water/milk to light boil. Before measuring out muesli, give the jar a good shake as the smaller seeds tend to settle on the bottom. Add muesli and lower temperature. Stir over low heat until fluid has been absorbed. Serve with additional milk or yogurt, and/or maple syrup. Enjoy!