Top | Breakfast
(recipe, Carrie Floyd)
Though I like and cook a variety of foods, I often fall into a breakfast rut: whole-wheat toast with almond butter. Recently, to shake it up, I decided to try my hand at muesli — a combination of grains and dried fruit mixed with yogurt — which takes minimal effort to pull together. Muesli makes a filling and tasty breakfast, a pleasing new alternative to my weekday mornings.
- 2 cups oats
- ½ cup wheat germ
- ¼ cup flaxseed meal
- ¼ tsp. salt
- 1 cup toasted and sliced almonds
- 1 cup pitted dates, cut into long slivers
- Plain yogurt
- Honey or maple syrup
- Bananas (optional)
- In a large bowl, toss together the oats, wheat germ, flaxseed meal, salt, half of the toasted almonds, and the date slivers. (The dry ingredients can be stored in a large jar in the refrigerator until ready to use.)
- For each serving, place ½ cup yogurt in a cereal bowl. Add a quarter-cup of water, and honey or maple syrup to taste. Stir until smooth. Add ½ cup of the muesli, stir, then let sit at least an hour or overnight in the fridge.
- Serve with the sliced banana, if using, and a small handful of the remaining toasted almonds.