Muesli can be dressed up and down
Strictly speaking, muesli starts out with soaked oats, and is enriched with the addition of nuts, apples and dried fruit. I like to make it fully cooked, and eat it warm or at room temperature. A Breakfast of Champions! Equally delicious and rich with dairy or vegan milk, even apple cider. It is so good I often serve it for dessert! It does not hurt that it is totally vegan and gluten-free!
If you use apple cider, you don’t need to worry about any sweetener.
It is naturally sweet. And I love the bite and creaminess of steel-cut oats. I like it thick and dense, but of course no problem adding a liquid and thin it to your own taste.
You will never get bored with Muesli!
Vary your toppings, and get an exciting breakfast each time. Do not hesitate to make it a couple days in advance, it only gets better with time. You can even make a big batch, as I do, and freeze it in individual portions.
I threw in a pouch of Levana Meal Replacement Vanilla Bean for maximum flavor and nutrition
I will start with a basic recipe, and take it places. Scroll down for variations!
- 1 cup steel-cut oats
- 1 can coconut milk
- 2 cups milk, vegan milk or unfiltered apple cider
- 2 apples, unpeeled, grated or diced
- 1/2 cup chopped nuts or seeds
- 1/2 cup dark or golden raisins
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- Just a little sweetener of your choice (none if you used apple cider)
Bring everything to a boil, then reduce the flame to medium low, and cook covered for about 20 minutes.
Eat warm or at room temperature. Makes 4 servings, or 8 small dessert servings.
- Use other dried fruit instead of raisins
- Make it with another grain: I love brown rice farina, cornmeal, millet, buckwheat
- Throw in a handful shredded unsweetened coconut
- Stir in plain yogurt or buttermilk
- Skip the apples, and throw in a handful chocolate chips, and 1 tablespoon instant coffee
- Get racy and throw in a good splash of rum
- Top with berries and bananas