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muesli

In breakfast on February 21, 2015 at 2:38 pm

while a steaming bowl of oatmeal with raisins, cinnamon and milk will probably always be my favorite weekday breakfast, this muesli is another great option (especially if you’re looking for something cooler in the summer) that is so filling it keeps me satisfied until lunch.

of course, the ingredients themselves are variable – don’t like raisins? use dried cranberries or dried cherries. don’t like apple? use pear, etc etc.

i make several servings at once, which also means it’s great for breakfast if you’re running short on time.

start with a few handfuls of uncooked old fashioned oats. add an apple or crisp pear cut into small cubes, some raisins and walnuts, a sprinkling of cinnamon and a drizzle of maple syrup.

muesliingredients

(this made enough for three large breakfasts)

then you want to add enough milk to soften the oats and enough greek yogurt to hold everything together. for this amount, it was about 1/3 cup of milk and about 15 ounces of yogurt (almost an entire large fage carton).

the final texture you’re going for is oatmeal-raisin cookie batter, but keep in mind, the longer you keep it in the fridge, the more the oats will soak up liquid. so add a little more milk than you think you need at the beginning.

mueslidone

i love this!

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