This is my new favorite breakfast. Making muesli is easy enough, but its preparation poses a psychological challenge (for me). Muesli is best prepared the night before you intend to eat it. If you’re an exceptional meal planner, or the kind of person who packs a lunch in the evening, then you’re bound to have no problem making muesli. If you’re like me, and you get home after a long day at work, and are barely capable of making a cup of tea, muesli proves itself to be a little more challenging. That said, if you wake up with a muesli craving, you can get by with soaking it for only an hour (this statement is probably an abomination to the Europeans). The longer it sits, the yummier it gets.
The ingredients, and how much of each you add, are all a matter of taste. Someday, when I have slightly more time on my hands, I’ll combine all the muesli ingredients from scratch. At this point, I buy a pre-made muesli mix from the bulk bins at Nature Mart in Los Feliz. Trader Joe’s sells a blueberry muesli that’s not too bad either.
Muesli
Serves 2
Ingredients
1 1/2 – 2 cups muesli
1 banana*
1/2 cup blueberries (frozen or fresh)
1 cup raspberries (frozen or fresh)
Juice of 1/2 a lemon
3/4 – 1 cup milk (I like almond milk or whole grain milk)
1 tsp ground flax seed
Maple syrup/honey/yogurt
*I’ve also made muesli with cut up apple, nectarine, peach, plum, etc.
In a bowl: chop up the banana, add fresh fruit, squeeze lemon all over, add the milk, mix it up, cover, and stick it in the fridge over night. When you wake up, take it out of the fridge, the liquid will be absorbed. Drizzle with maple syrup or honey, or add some yogurt and enjoy.