Muesli is a cold rolled oats breakfast dish often augmented with nuts, seeds and fresh or dried fruits. Milk or cream come to the party, plus sometimes a little honey. This chewy, crunchy overnight muesli is dotted with dried cherries, toasted almonds, and roasted pepitas (pumpkin seeds). It takes about 10 minutes to put it together, but afterwards requires 12 hours of soaking time in the refrigerator.
The recipe is from “The Everyday Athlete Cookbook” from America’s Test Kitchen ($29.95), a cookbook with recipes designed for boosting energy, performance, and recovery in readers with active lifestyles.
Cherry-Almond Muesli
Yield: 4 servings
INGREDIENTS
Dry Mix:
2 cups old-fashioned rolled oats
1/2 cup dried unsweetened cherries
1/3 cup whole almonds, toasted, coarsely chopped
1/3 cup roasted unsalted pepitas
1/2 teaspoon ground cinnamon
Muesli:
1 percent milk (1/2 cup per serving)
Fresh blackberries, blueberries, or raspberries
PROCEDURE
1. For dry mix: Combine oats, cherries, almonds, pepitas and cinnamon, if using, in large bowl. Transfer to storage container with tight-fitting lid. Dry muesli mixture can be stored at room temperature for up to 2 weeks.
2. For each (of four) servings of muesli: Combine 3/4 cup dry mix and 1/2 cup milk in bowl or container. Cover and refrigerate for at least 12 hours or up to 24 hours. Top with 1/4 cup of fresh berries
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