Growing up I was not a breakfast person. In high school I remember grabbing a mug of coffee, and darting out the door before my mom had time to say are you sure you don't want something to eat? Back then breakfast foods just didn't appeal to me, and as a sleep deprived high schooler I couldn't imagine eating anything that early in the morning!
Fast forward 10+ years and I am a breakfast lover! I am not sure how I became so obsessed with my morning meal but I can safely say that I now crave breakfast foods! I look forward to my breakfast every morning l, and dare I even say that breakfast might now be my favorite meal of the day? When it comes to breakfast now a days I am a creature of habit and find myself eating the same breakfast day in and day out for weeks, even months (I guess once I find something I like then I stick with it)!
Recently (for about that past 3-4 months) my breakfast obsession has been museli! Museli is similar to granola just not as sweet, and generally the oats in museli are eaten raw (not cooked). Typically muslie is made up of oats, nuts, seeds and dried fruit. This whole museli obsession began with one bag of Bob's Red Mill Museli mix that I purchased on a whim one weekend. I thought I would give museli a fighting chance since I needed a little break from my beloved granola, and after that first bowl of museli I was hooked.
I never thought of making my own museli until I read a recent post from Kate of Cookie and Kate where she talked about making homemade museli. Kate toasts her museli to bring out the flavors and after reading her post I knew I needed to try to make my own museli to fuel my breakfast obsession. I toasted my museli like Kate did but gave the museli my own spin. I subbed in some unsweetened applesauce for some of the oil and added raisins and dates for a sweet burst of flavor. Kate was right toasting the museli really brings out the flavor of the oats and makes this breakfast cereal extra delicious! I love serving this classic museli with Greek Yogurt but you could serve with milk (of choice) as well. I add berries and peanut butter to my bowl to round out my breakfast, yum! I hope you enjoy this museli as much as I do, Enjoy!
Toasted Classic Museli
Brunch N'Cupcakes inspired by Cookie and Kate
16 Servings (1/4 Cup)
4 Cups Thick Cut Rolled Oats (I buy mine in bulk)
1 Cup Raisins
1/2 Cup Chopped Pitted Dates
1/2 Cup Chopped Pitted Dates
1 Cup Sliced Almonds
1 Tablespoon Olive Oil
1 Tablespoon Unsweetened Applesauce
2 Tablespoons 100% Pure Maple Syrup
1/2 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
Milk or Yogurt
1- In a large bowl combine oats, and almonds. Mix together until well combined
2- In a small bowl whisk together olive oil, applesauce, maple syrup and vanilla. Pour olive oil mixture over oat mixture and mix until oat mixture is evenly coated.
3- Spread oat mixture out on a baking sheet lined with parchment paper (I used cookie sheet with raised sides) and bake in a 350 degree oven for 30 minutes, stirring the mixture halfway through to ensure even toasting! Once museli is done toasting stir in your raisins and dates. Let completely cool before storing in a freezer bag or large container with an air tight lid.
I serve my museli with Greek yogurt and berries. It is delicious! Sometimes I will combine my Greek Yogurt and museli the night before and let it sit in the fridge overnight. Then I top with berries and peanut butter in the morning! Think of it like overnight oats!
More delicious museli recipes from around the web:
Toasted Museli - Cookie and Kate
Mediterranean Museli - Cooking Light
Nourishing Museli - Nutrition Stripped