August 4, 2012

Oats and Almond Milk Muesli


I’m not a big breakfast eater, as I may have mentioned in previous posts.  I don’t know, when I get up during the week, I prefer to hit snooze 15 times (literally too, my boyfriend gets irritated by this) than get up, make a healthy breakfast and then get ready.  In my head I think “hrrmm sleep in an extra 15 minutes or make breakfast??”.  Sleep wins every time.

I know I should eat breakfast.  On those odd occasions that I do, I usually feel better.  To try and overcome this I have bought cereal, taken it into work and ate it at my desk.  Seeing I can’t really do this anymore, I have found another solution.

A couple of weeks ago my wonderful friend Anj made breakfast for me for my birthday.  Well, when I got to her house it turns out her mum had cooked, and put on a feast!  We started with this oat dish that after one mouthful I knew this was my new breakfast.  It was so yummy and slightly sweet, only from honey and almond milk, and healthy that it was ideal!

Lorraine, Anj’s mum had put this little beauty up on her blog, so after getting a hold of the recipe I made it one night, left it in the fridge overnight, and since then have been eating it every morning. 

You can mix it up, add different nuts and dried fruit.  You could add some flaxseeds to the mix to make it super healthy!  Actually, I’m going to add that to my next batch.

It lasts the week in the fridge, and makes around 8 – 10 servings.  You don’t need a big serving cos this guy fills you up quickly!

OATS AND ALMOND MILK MUESLI
3 cups plain oats
1 cup shredded coconut
3 cups almond milk
3 tablespoons honey
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Serve with
A large spoonful of Greek yoghurt
Dried almonds
Dried cranberries
Drizzle of honey
Sliced banana

In a large container with a lid, add the oats, coconut, almond milk, honey, vanilla, nutmeg and cinnamon.  Give it a really good stir so all ingredients are well combined.  Place the lid on and leave in the fridge overnight.  

When serving, add about one cup of the muesli to a bowl, and top with your favourite healthy toppings, be it banana, dried fruit, nuts, honey and flaxseeds.

Serves 8 - 10.

7 comments:

  1. Oats for breakfast are the best! I like mine with yogurt, chopped ried apricots, and toasted chopped nuts or sesame seeds. :)

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  2. Truly call me stupid. So, you don't cook the oats? Or did I miss that part? This sounds delish. I have an entire food service bucket of oats waiting to be used in various ways.... :)

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  3. Eileen - I love dried apricots, so needing to add these next time!

    Cindy - yep, no cooking required! I guess these might be best for summer seeing it's cold oats rather than warming winter oats, but it's winter where I am at the moment, and I'm loving it! :)

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  4. Hey there! This sounds delicious! I saw this recipe for rhubarb and beer porridge! It sounds like a yummy and unique breakfast! I will have a choice for everyday of the week! Here is the link: http://www.amazine.com/story/682282

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  5. this looks so delicious! I want it right now :)
    xxx

    INSIDE IN, INSIDE OUT 

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  6. This sounds so good! I wonder if you could substitute oats for quinoa to make it paleo? I would love to know what you think!

    bonjoureats.blogspot.com

    ReplyDelete

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