Oatmeal is one of the best breakfasts around, between its satiating power and nutritional benefits. But what about when it's already in the 80s when you wake up? Enter muesli, or "cold oatmeal," which can be made the night before for a delicious on-the-fly breakfast that doesn't sacrifice flavor or health and, unlike many prepackaged options, will keep you going until lunchtime and has zero refined sugar. This recipe is full of protein, complex carbs, and fiber, plus vitamins and minerals, and takes 10 minutes to pull together. No excuses!
- For the Muesli
1/2 cup rolled oats
1 1/2 teaspoons sunflower seeds
1 1/2 teaspoons pumpkin seeds (pepitas)
1 teaspoon dried currants (or other small dried fruit)
1 cup plain kefir or "European style" yogurt (alternatively, mix 1/2 cup milk and 1/2 cup Greek yogurt)
1/2 teaspoon cinnamon
2 teaspoons honey
1/2 whole piece large seasonal tree fruit (e.g. apple or peach), diced
- For the Toppings
1/8 cup chopped hazelnuts
Other half of the whole piece of fruit
- Add oats, sunflower and pumpkin seeds, currants, yogurt, cinnamon, honey, and diced fresh fruit to a sealable food container. Stir thoroughly, cover, and refrigerate overnight.
- Chop hazelnuts and store separately in a sealable container.
- Cut additional fruit topping and store separately in a sealable container.
- In the morning, add the nut and fruit toppings to the container with the muesli to enjoy at home or take on the go.
- North American
- 2 servings