Morning Muesli
- Unexpected Foodie
- Feb 8, 2017
- 1 min read
6/115
This muesli was so delicious, that every time we had it for breakfast I actually forgot to take a photo of it for this post.
My bad!!!
I highly recommend making a batch of this to have on hand in your cupboard. Its ridiculously easy to whip up, and lasts quite a while.
*photo credit: Sara Remington
It keeps you full throughout the morning, and the best part is you can completely customize it by adding in your nut of choice, and topping it with anything your heart desires!
Our favourites were bananas, frozen berries warmed up, raisins, homemade apple butter (thanks to a family friend) and yogurt.
Enjoy!
*Original recipe from Sara Copeland's The Newlywed Cookbook.
Ingredients
- 4 cups rolled oats
- 2 cups walnuts, hazelnuts, or pecans, coarsely chopped (We used a mix of half walnuts, half pecans)
- 1 cup sunflower seeds
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
Topping Suggestions
- raisins
- sliced banana
- berries
- yogurt or milk
- honey or maple syrup
Directions
- Preheat oven to 350 degrees F
- Toss together the oats, nuts, sunflower seeds, olive oil salt and cinnamon, and spread in a thin layer on a baking sheet
- Toast until fragrant and slightly golden, making sure you give the sheet a shake at least once to flip the muesli around (Around 15 minutes)
- Top with your favourite ingredients
*This obviously keeps very well in a air-tight container. It makes about 6 cups, so we've been enjoyed it for a couple weeks!
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