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Almond-Date Muesli

(recipe, Carrie Floyd)

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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.


  1. 2 cups oats
  2. ½ cup wheat germ
  3. ¼ cup flaxseed meal
  4. ¼ tsp. salt
  5. 1 cup toasted and sliced almonds
  6. 1 cup pitted dates, cut into long slivers
  7. Plain yogurt
  8. Water
  9. Honey or maple syrup
  10. Bananas (optional)


  1. 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.)
  2. 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.
  3. Serve with the sliced banana, if using, and a small handful of the remaining toasted almonds.