Muesli—a grain, nut, and dried-fruit cereal invented by a Swiss doctor—is great straight out of the bag over yogurt or with milk. You can also soak it overnight to create a cold, soft, porridge-like breakfast. I found that the perfect porridge proportions are two-thirds cup of muesli soaked with one-half cup of milk. The topper? Fresh fruit, naturally. An added bonus, it’s a very versatile recipe. Does someone in your house have a peanut allergy? Simply substitute the nut of your choice. You can also go less tropical and switch out the fruit with dried cherries, dates, and figs. Store in an airtight container, at room temperature, for one month.
- Yield: 6 CUPS
- 2 cups old-fashioned rolled oats
- 1 cup unsweetened coconut
- 1 cup roasted peanuts, very coarsely chopped
- ½ cup toasted hulled white sesame seeds
- ½ cup toasted pepitas
- ½ cup chopped dried mango
- ½ cup chopped dried pineapple
- ¼ cup chopped crystallized ginger
- Milk or yogurt and fresh fruit, for serving
- Preheat oven to 350°F.
- Spread the oats on a large, rimmed baking sheet. Toast, stirring occasionally, until golden-brown and fragrant, 7 to 9 minutes. Spread the coconut on a small, rimmed baking sheet. Toast, stirring often, until golden-brown, 7 to 9 minutes. Cool completely.
- Combine the toasted oats and coconut, peanuts, sesame seeds, pepitas, mango, pineapple, and ginger in a bowl.
- Serve with milk or yogurt and topped with fresh fruit.