One of my favorite things to eat is muesli. I just started preparing it again the past couple of weeks and I have no idea how I’ve gone these past several years without it.
I’m not sure what original muesli looks or tastes like but what I’ve come to know as muesli is delicious and delightful. I usually eat it for breakfast or lunch or as a snack.
Muesli is super-easy to make; super-nutritious; tasty; satisfying; involves no cooking; and can store for a long time in your fridge.
Here’s how to make it (I don’t have measurements ’cause I customize it each time I make it depending on how much I make).
- old-fashioned oats (I prefer these over quick oats)
- pineapple juice (oats absorb the juice like a sponge so you need quite a bit – I like my muesli wet)
- raisins (dark or golden raisins)
- chopped pecans (or whatever nut you prefer to eat such as almonds or walnuts, chopped)
- fresh pineapple tidbits (canned only if you must!)
- chopped apples (I love golden delicious apples and they are perfect for muesli)
- prunes (adds nice sweetness and they give your muesli that extra kick – know what I mean?)
- dates (great tasting and add nice texture if dried)
- bananas (add bananas only to each serving as they tend to brown when stored or you can dip or spritz them with pure lemon juice to keep them from browning if you don’t mind that lemon zing).
- any kind of fruit can be added – blueberries, strawberries, mangoes, peaches, pears, figs, and so on.
- if you feel a need to sweeten this already-sweet tasting treat then you can add honey or pure maple syrup (I sometimes do – in the picture above that’s maple syrup being poured on my muesli)
As much as possible use organic and fresh. However, this can be a bit more in price so conventional can work just fine – just bless the food with love and gratitude and you can cancel out the toxic effects of the chemicals – read about Masaru Emoto’s work with water to understand why I say this.