A delicious and simple mix of oats, cereal, fruit, and nuts lightly toasted in coconut oil; homemade muesli is the perfect fuel for a busy day. The perfect blend of complex carbohydrates, healthy fats, and protein to jump start your metabolism, stave off late afternoon sugar cravings, and keep you energized all day long!
I was first introduced to muesli as a young child growing up in Germany. Muesli was our cereal of choice and it was as common as Captain Crunch. Since moving to America at the age of 6, I often feel nostalgic for European fare and jump at every chance to indulge in my childhood favorites.
I’ve yet to find an American muesli that I really like, that I can enjoy on a low refined-sugar diet. What’s a girl to do besides…make her own! My first attempt at home-made muesli was a huge success and it was substantially easier than I had imagined.
Round up some rolled oats, brown rice puffs, your favorite dried fruit (unsweetened of course), and nuts and get your butt in the kitchen and cook!
- 1 Cup rolled oats
- 1 Cup raw sunflower seeds (you can use any nuts you prefer...mmmm pistachios would be good!)
- 1 Cup puffed brown rice cereal (you can find this at Whole Foods)
- 1 Cup unsweetened raisins
- 2 Tablespoon raw virgin coconut oil
- 2 teaspoons cardamom
- 1/2 Cup shredded unsweetened coconut
- Heat a large non stick skillet over medium high heat.
- Toast the oatmeal for 5-6 minutes, stirring constantly to prevent burning. Toast the oatmeal until it is lightly golden brown and fragrant (5-8 minutes).
- Add the raw nuts and continue to toast for 5 more minutes.
- Add the coconut oil to the pan and toss to coat the oats and nuts.
- In a large bowl combine the oats, nuts, and raisins.
- Add the cardamom and coconut, combine thoroughly.
- Let the muesli cool, serve with milk, almond milk, or yogurt.