I LOVE cereal—especially in the summer, when I’d rather chew glass than turn on a stove. But when cruising the aisles of my supermarket, it’s rare that I can actually find a brand that I want to eat. Often there’s something pesky in each ingredients list that keeps me from closing the deal (like gluten, added sugar, animal products, or icky chemical preservatives) and I’m left with nothing to pack my bowl.
That’s why I was so psyched to find this quick and easy recipe for Muesli in The China Study Cookbook by Leanne Campbell, PhD. It’s super customizable, so when I made it, I just used gluten-free oats, chose dried fruits that didn’t have any sugar added, and replaced the wheat germ with flax meal to create my perfect morning mixture. Topped with cold almond milk, this cereal is my new favorite post-yoga snack:
Preparation time: 8 minutes
Makes 8 cups
If you have never tried this granola-type breakfast, then you are in for a real treat.
4 ½ cups rolled oats
1 cup raisins
½ cup toasted wheat germ
½ cup dried fruit, chopped
½ cup chopped walnuts
½ cup chopped almonds
½ cup unsweetened, reduced-fat coconut (optional)
¼ cup raw sunflower seeds
1. Combine all ingredients in a large bowl. Mix well.
2. Store in an airtight container. Muesli keeps for 2 months at room temperature.
You can serve this with cold soy milk, or you can add soy milk and heat in the microwave to eat it warm. As with any cereal, adding fresh fruit (peaches, strawberries, or blueberries) makes it even more delicious. Feel free to add other flavors you like, such as cinnamon, nutmeg, vanilla, or honey.
Reprinted from The China Study Cookbook: Over 120 Whole-Food, Vegan Recipes by LeAnne Campbell, PhD. Copyright © 2013. Used with permission from BenBella Books, Inc.
The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.
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