Because 87 Straight Days of Cheerios is Code for Rut
Posted by Moose on June 22nd, 2006. Filed under: I Live to Eat.I have ventured into untested culinary waters. Specifically, blueberry and almond toasted muesli. That’s fancy-speak for granola. Are you bowled over by my adventurous spirit? You should be. If it isn’t fried and drenched in chocolate with a hole in the center, I won’t eat it for breakfast. (I jest. Sort of.) I modified the recipe slightly – not because I was feeling a jaunty disregard for instructions, but because Safeway does not seem to carry such exotic items as sesame and pumpkin seeds.
This muesli hails from Bill’s Open Kitchen and I actually looked forward to getting out of bed the first few days I ate it for my morning meal. (That soon wore off.) Mixed with some vanilla yogurt (raspberries if you’re feeling kicky), it makes a fast and tasty little breakfast. With the added benefit of not clogging arteries or adding poundage to those, admit it, rather substantial thighs. (I mean my thighs. I’m sure you are all svelte gazelles.)
Blueberry and Almond Toasted Muesli (with modifications for the poorly stocked supermarket)
3 cups rolled oats
1/2 cup apple juice
2 tbsps vegetable oil
1/2 cup raw almonds
1 cup sunflower seeds
1 cup dried blueberries
Preheat the oven to 315 degrees. Place all ingredients, except for dried blueberries, in a large bowl and stir well to combine. Spread the mixture evenly over a large baking tray and place in the oven for 30 minutes, stirring occasionally until lightly browned. Remove from the oven, allow to cool then add blueberries. Can be stored in an airtight container for up to a month.
Bill recommends serving with raspberry swirl yogurt, nectarines and milk. I suggest using whatever you find in the refrigerator. Except for expired buttermilk. Don’t use that.
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