Toasted coconut and pecan meusli
Let’s chat about meusli. This stuff is so dang easy to throw together, super customizable, and quickly becoming my favorite “on the go” (and also at home…) breakfast. Quiche: move over. I eat it with homemade almond milk, and usually throw it all in a jar to take to school with me. By the time I’m ready to eat it, an hour or two after assembly, the oats have soaked up the almond milk and it’s nice and soft! But even if I eat it immediately, it’s still delicious!
After looking at the ingredients in store-bought meusli, I was nervous about finding all the right grains to go into this – there are a few different types that I’d never actually bought on their own! As luck would have it, my local grocery store (New Seasons) sells a "multi grain mix" in the bulk section that is essentially all of the meusli grains mixed together! It has red wheat flakes, white wheat flakes, barley flakes, rye flakes, rolled oats, and sunflower seeds. PERFECT. I’m 99% sure you can find this in the bulk section of most healthy grocery stores! Check it out. If not, you could just use oats and/or whatever other of those you can find.
With that base, it was super easy to do the rest: choose what fruits/nuts you want to add, and mix it all together. I had a bunch of toasted pecans on hand, some coconut I wanted to use up, a bunch of raisins and date pieces, and some ground vanilla beans. BOOM. Done! Mix it up, keep it in a jar, and get ready for an easy breakfast!
Toasted coconut and pecan meusli
Serves 6
3 cups multi-grain mix (see description above)
1 cup toasted pecans, roughly chopped
1/2 cup toasted coconut
1/3 cup raisins
1/3 cup date pieces
1/2 teaspoon ground vanilla beans
1. Mix everything together, and store in an airtight container!
2. Serve with milk of your choice, and either let sit for up to 8 hours, or eat immediately.
Notes: Play around with the ratios here – if you want more "goodies" in the mix, up the amount of nuts and fruit!
Related post on The Kitchen Paper: Nutty Cardamom Granola
