Like a lot of children of my generation in the midwest, I grew up eating a lot of processed cereals, pancakes, waffles, and toasts usually adorned with eggs and often a little bacon for breakfast. This continued even into adult hood. Since coming to California, and living with Leslie, who ate in a much different manner than I, especially at that first meal of the day, I began to question those traditional breakfast foods. It is true that breakfast is probably the most regimented meal in a person's routine. It was mine. However, It still took me years to slowly break away from that continental american breakfast routine. Heavy on processed starches, fat and protein it was satisfying but also unhealthy for the life I had begun living.
Now I have found a broad set of benefits by eating whole grain porridges(I love oatmeal), often savory (for her), or with dried fruits and nuts. Generally, my overall sense of satisfaction has improved greatly throughout the day. My metabolism is more stable. But recently, mostly due to the heat this summer, I made another shift...to Muesli.
I have never liked muesli, at least not a version I was ever offered or purchased at a store. But I was recently encouraged to develop a recipe that I could enjoy and also one that would provide some dense nutrition for active days on the trail. This recipe has no added sugar, and has a very high ratio of dried currants, coconut flakes, and almonds to the base of rolled oats. The high ratio of these ingredients, allow me to keep my energy level up, and the oats help to stabilize the digestion and support my metabolism along with the mix of warm spices. We also had ground hibiscus flowers into the spice mix. Hibiscus has great antioxidant benefits, and also adds gentle tart finish to the muesli. These ingredients create a crunchy, slightly sweet, complex flavor that adds another level of satisfaction to its nutritive benefits.
I now pack this nutritious and delicious cereal on most any overnight trip in the summer season along with some almond or cashew milk for light, cool, quick start to the day. It is also a common breakfast at home when I am on the run. Let us know what you think our Almond-Coconut Muesli?
350 grams organic rolled oats
335 grams sliced almonds
260 grams coconut flakes
325 grams dried currants
½ tsp cinnamon
¼ tsp allspice
¼ tsp cloves
1 tsp salt
½ tsp ground hibiscus flower (optional)
1. Heat oven to 325F.
2. Mix spices together in a small bowl and reserve them for later
3. Spread coconut flakes out onto a baking tray
4. Toast coconut flakes in the oven until light golden brown. 5-7 minutes
5. Remove from the oven and transfer the coconut flakes into a large mixing bowl.
6. Turn the oven up to 350F
7. Mix rolled oats and almonds together and spread them evenly onto the same baking tray.
8. Toast oats and almonds until golden brown, about 7-10 minutes. Stir them every 3-4 minutes.
9. Remove from the oven and add to the bowl with the coconut
10. Add the currants and spices and mix while the oats are still warm.
11. Once well mixed, pour out onto the baking tray and allow to cool.
12. Once cooled to room temperature, pack into containers