Thursday, June 16, 2011
Breakfast Muesli with Raisins and Flaxseed
This past week, I decided to participate in a recipe swap with a few ladies from the message boards I frequent. I wasn't sure what I was going to end up getting, but I did request something dairy free to be adaptable for Gary.
This week's theme was breakfast items. I shared the strawberry pancake recipe that Gary loved so much! I received this breakfast muesli. I was concerned when I got this, because I've actually never seen Gary eat oatmeal. I've always been the oatmeal/yogurt/cereal type breakfast person, and he was the meat and potatoes type. Little did I know, his dad used to make oatmeal with eggs for him all the time! I also love how this was prepped and left alone overnight, so it was great when we were rushing out the door the next day!
I originally started out to halved this recipe since we were going to be out of town for a few days. I accidentally poured too much maple syrup in, so I ended up making the full amount. Glad I did, because we actually loved it and ate quite a bit of it in one sitting on it's own.
I did have a few adaptations. I omitted the wheat germ since I didn't have any on hand. I subbed the cranberries with these giant plump raisins I had, and I ended up using the quick oats since it was all I had. I thought I had regular, but I was mistaken. Nonetheless, it worked out fine. I also used almond milk to keep it dairy free.
Check out Taste of Home Cooking for the entire recipe swap round up!
Muesli with Raisins and Flaxseed
adapted from: Baby Food Scoops
2 cups rolled oats (not quick-cooking)
1/2 cup dried cranberries (I used raisins)
1/3 cup wheat germ (I omitted)
1/2 cup ground flaxseed
1/4 cup maple syrup (may alternatively use agave nectar or sorghum)
1/2 teaspoon ground cinnamon
1 ½ teaspoons vanilla
3 cups milk (I used almond)
For serving: yogurt, pumpkin seeds, sunflower seeds, chia seeds, chopped nuts (pecans, almonds, walnuts), fresh fruit
For drizzling: maple syrup or agave nectar
Combine first seven ingredients (through vanilla) in large bowl.
Pour milk over mixture, stirring to combine.
Cover and chill at least 4 hours (or overnight).
Place yogurt in a bowl or custard cup.
Top with oat mixture and add desired toppings.
Drizzle with additional maple syrup or agave nectar, if desired.