Sense of Home
I have enjoyed my granola for quite a while now, but thought I would give this muesli recipe I found last week in an old Gourmet magazine a try. I am so glad I did, this is even better than I imagined it would be, I can't wait for breakfast tomorrow morning. Seriously, with a little homemade yogurt on top, this is delicious and nutritious all in one bowl.
Kajsa Alger, co-owner and chef at Street, a Los Angeles restaurant (at least back in October of 2009), developed this recipe for her young family and it eventually ended up being added to the restaurant's brunch menu. She then shared her recipe with Gourmet. I made a couple small changes to suit my taste and I will share my adapted version of her recipe here.
I added pumpkin seeds and used whole grain puffed rice in place of puffed millet since I could not find any at our local stores. Rather than currants I used dried cranberries, and I chose to use organic virgin coconut oil, this gives the muesli a light, slightly sweet coconut flavor. Adding my homemade plain yogurt complements the muesli well, but milk could be used as well.
Muesli
~adapted from Gourmet, October 2009~
Makes 6 cups
2 cups rolled oats (not quick-cooking)
1 1/2 cups puffed whole grain rice
1 cup raw almonds (with skin)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup flax seeds
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 cup organic coconut oil
1/2 cup packed light brown sugar
1 cup dried cranberries
1 cup dried pitted dates, chopped
Preheat oven to 350 degrees F. with racks in upper and lower thirds. Put coconut oil in pan on low heat to melt. Cool slightly.
Stir together oats, rice, almonds, seeds, salt, and cinnamon in a large bowl until combined. Add oil and brown sugar and toss to coat, breaking up any lumps of sugar with your fingers. Divide between 2 sheet pans, then bake, switching position of pans halfway through, until toasted and golden, 16 to 20 minutes total. Cool completely in pans, then stir in dried fruit.
Store in an airtight container.
Sense of Home / Recipes/ Breakfast
