(doubling up on buttons until I decide for sure)
For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
I’ve been collecting interesting recipes and food articles on one of my Pinterest boards. A couple of weeks ago I pinned a post from The Comfortable Cook that included a recipe for muesli.I used to love muesli when I was younger, but had gotten away from it until now. Muesli, being raw, is easier (and healthier) to make than granola. Just toss in the ingredients, mix, and serve.When I saw how flexible the recipe was and how I could add ingredients and last-minute toppings, I knew this was going to become a staple in our household.
The Comfortable Cook’s Healthy Start Breakfast Muesli
- 4 cups rolled oats
- 1/2 cup wheat germ
- 1/2 cup wheat bran
- 1 cup raisins
- 1/2 cup craisins
- 1/2 cup chopped walnuts
- 2 tablespoons ground flax seeds
- 1/4 cup raw sunflower seeds
Preparation:Mix everything in a large bowl. Store in an airtight container. Keeps a couple of months at room temp.When you make it in the morning, The Comfortable Cook recommends adding plain yogurt, fresh berries, grated apples and/or bananas. I ate it with milk and added grated apples and chopped dates one morning, and used the same toppings with soy milk another morning. I drizzled a little honey on top for sweetness, and I definitely like adding dates. I love how easy it is to adjust to suit taste preferences. I’m not crazy about the sunflower seeds, for example, but it’s no problem. Next time I’ll simply replace them with almonds.I can’t wait until berries are in season. I’ll be sprinkling them on top of muesli and mixing in yogurt for summer breakfast parfaits.
* * * * *
Photo by Ann Kroeker. Used with permission. “Pin” these images in a way that links back to this particular page, giving proper credit.
This sounds healthy and delicious. I would like yogurt on mine.
Trish Southard says
We were just discussing a friend from seminary who made the most wonderful muesli.
Madeleine C. is from Switzerland and I’m sad not to have her recipe. Thank you for taking the time to post a new neccessity for our pantry! Ann Kroeker’s Muesli!