Hellooo! So, at this point, I think it’s pretty clear that breakfast is ~kinda~ my thing (I’m currently working “elaborate breakfast food” into the interests section of my resume…). There’s something in the ritual, in the quiet peace of morning that makes food shine. Smoothies loaded with berries and spinach, oatmeal topped with cooked apples and plump raisins or crispy fried eggs perched atop perfectly toasted sourdough: I love it all.
Part of this love comes from elevating breakfast into a ritual of self care. I like to start my morning with a glass of warm water and a pause to open my shades and my windows before I tackle cooking any kind of breakfast. This delay not only eases me into my day, but allows for time to listen to my body and what it needs on that particular day (an opinion that we can sometimes forget).
After some time with this practice, you can predict what your bod will need, but it’s always nice to check back in once and a while to make sure. Is that smoothie bowl really what your body wants or would a hearty bowl of oats feel better?
However, this can be hard to do everyday (we all have lives to get to and don't always feel we have oodles of time to ponder breakfast choices). For those kinds of days, it’s time to call on something healthy, prepped the night before and seriously yummy.
Cue: toasted muesli. Loaded with my favorite things (ginger, sweet spices, coconut, raisins, flax…) and inspired by my all time favorite blogger (Joy is a rockstar), this muesli is perfect for an on-the-go morning. It’s packed with fiber, healthy fats, antioxidants and takes approximately 30 seconds in the morning. I also love that, though simple in practice, it feels elevated and sorta glam (in a loaded-with-seeds-and-healthy-things kind of way).
It’s also ~extremely~ customizable, so have fun and play with you own favorite spices, seeds, fruits etc. I think a little bit of pumpkin puree instead of blueberries could be unrealllll. Let’s get to it.
A Little of Everything Toasted Muesli
4 cups old-fashioned oats
1 cup unsweetened coconut flakes
1 cup coarsely chopped dry roasted almonds
1 cup roasted seeds (I like pumpkin and sunflower)
1 cup dried fruit (I like raisins, but cranberries are good, too)
1 cup coarsely chopped uncrystallized candied ginger
1/4 cup chia seeds
1/2 cup flax meal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a few shakes of ground nutmeg and cloves
frozen blueberries (to serve)
almond milk (to serve)
1. Preheat oven to 350 degrees. Place oats, coconut, seeds and almonds on baking sheets. Bake until coconut is toasty and golden. This can go quickly so keep an eye on it, stirring around the tray as necessary. This takes about 5 minutes.
2. Add cooled oats, seeds and coconut to a large mixing bowl. Chop almonds and add.
3. Combine the rest of the ingredients and stir to mix evenly. Store in a large airtight container.
4. To serve: place .5 cup muesli (or however much you’d like) in a jar topped with .5 frozen blueberries and add almond milk to cover. Let sit in the fridge for at least a few hours (preferably over night). And, that’s it!
Happy Sunday, loves!