Muesli, a Swiss morning classic combination of oats, nuts, seeds, and fruit, most traditionally is served as a cold porridge after a night of soaking in yogurt. But today, the term can also function more broadly as a restrained cousin to granola. Traditional muesli is an untoasted mixture, but in this case, I burnished a very lightly sweetened combination of toasted rye and oat flakes, almonds, and coconut in the oven and then set off the nutty cereal with the dark ruby tanginess of dried strawberry slices. My daughter likes this cereal as an after-school snack if she lets it soak for a little while, the milk takes on a distinctly delicious strawberry flavor. It’s reminiscent of the strawberry milk powder of my childhood, without the food coloring or the copious sugar.
If you have previously dried strawberries in your pantry, use 1⁄2 cup [35 g] of them in place of the fresh strawberries in this recipe.
- Yield: 4 cups (390 g)
- 1 pt [340 g] fresh strawberries, stemmed and cut into 1⁄8-in [3-mm] slices
- 11⁄2 cup [135 g] rye flakes
- 11⁄2 cup [125 g] rolled oats (not quick cooking)
- 2 Tbsp agave syrup
- 2 Tbsp coconut oil, melted
- 3⁄4 tsp fine sea salt
- 1⁄2 cup [60 g] almonds
- 1⁄2 cup [30 g] unsweetened coconut flakes (the wide kind, also known as coconut chips)
- Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil.
- Lay out the strawberry slices on the prepared trays. Dry at 135°F [57°C] for 8 to 12 hours, until fully dry to the touch and leathery-crisp. Let cool completely.
- Preheat the oven to 325°F [165°C].
- In a large bowl, mix the rye flakes and oats with the agave syrup, coconut oil, and salt. Toss well to ensure even distribution of the ingredients. Lay out the mixture in a thin layer on a rimmed baking sheet. Bake for 16 to 18 minutes, until the rye and oats are lightly toasted. Let cool completely.
- Lay out the almonds on a baking sheet and toast in the oven until the nuts are warm through and lightly browned at their centers, 12 to 14 minutes. Let cool com pletely, and then chop the almonds roughly.
- Lay out the coconut flakes on a baking sheet and toast in the oven for 8 to 10 minutes, until the coconut is lightly browned on the edges. Let cool completely
- In a large bowl, mix together the rye-oatmeal mixture, chopped almonds, toasted coconut, and the dried strawberries.
- Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 2 weeks.