Most breakfasts during our trip to New Zealand included muesli, stewed berries and plain yogurt. We were first introduced to it by our guides Megan and Etienne on our Active New Zealand tour. It was so delicious, I recreated when we got back home and now we’re addicted. Thanks a lot New Zealand, now we’re mainlining muesli. Here’s my muesli recipe for this week, but it will probably change next week – so, be flexible and creative when you make your own.
3 c. rolled oats
1/2 c. chopped dried apricots
1/2 c. chopped walnuts
1/2 c. sliced almonds
1/2 c. raisins or dried cranberries
1/2 c. chopped banana chips
1/8 c. ground flax seed (my choice, but it doesn’t need to be yours).
Place oats in a large saucepan and toast on medium heat until lightly browned. Or broil them, but watch closely to avoid burning. Burned oats smell – gack! Combine everything and then store in an airtight container. It won’t last forever, so eat up. And feel free to change to proportions and ingredients per your preference.
Sometimes, muesli is soaked overnight in milk or other breakfast liquid. But I’m anti-mush, so I eat it dry with yogurt and stewed berries (below).
16 oz. frozen mixed berries
1-2 tbsp. honey
Place berries and honey in saucepan on medium-low heat until berries break down slightly and liquid thickens – 20 minutes or so. Put in a container and refrigerate.
To prepare, put some muesli and some plain yogurt in a bowl and top with stewed berries. (Don’t use flavored yogurt – as it’s all sweet and blech).