I”m surprised every time my kids get excited over oatmeal. I don”t remember ever being excited about eating oatmeal. In fact, I”m pretty sure I groaned the moment I walked down the stairs and saw that”s what we were having for breakfast. But, I do love it now and am more than happy that my kids like it too.
Consider this muesli a make-ahead oatmeal, that”s served cold. Ok, that kind of sound gross, but I promise you it”s not! I think this is a great alternative to traditional oatmeal for the summer, because it doesn”t heat up the kitchen at all and it”s nice to start a hot day with a cool and nutritious breakfast once in a while.
This recipe is for the muesli base. We top ours with whatever fruit we have on hand at the time. That could be fresh berries, chopped apple, sliced peaches or banana; basically any fruit, even raisins. I also substitute the almonds for whatever nut I”m feeling at the moment. Whatever you have lying around is great mixed in or served on top. It”s so versatile and is a great quick breakfast to keep in your fridge.
To a healthy, refreshing and filling breakfast!
Toasted Almond Muesli
- 1.5 cup rolled oats (not instant)
- 1/2 cup sliced or slivered almonds
- 1 cup greek yogurt
- 1 cup milk
- 1/4 cup maple syrup
- 2 tablespoon coconut
- serve with fresh or dried fruit and a drizzle of honey (optional)
Preheat a skillet over medium heat. Add oats and almonds; allow to cook just until fragrant, stirring often. Allow to cool. In a bowl, mix the oats and almonds with yogurt, milk, maple syrup and coconut. Cover and refrigerate overnight. To serve, top with fruit and drizzle with honey.