During our honeymoon in Thailand, we enjoyed a daily complimentary breakfast that was unlike any other continental breakfast I’ve ever had. Each morning there was a wide variety of breads, cured meats, pureed jams, fruits, and freshly squeezed juices to choose from. It was a challenge not to eat a bit of everything (which we often did each morning!) One of my favorite items from the spread was a delicious muesli that was served chilled. This specific one had an island feel to it as it contained tiny bits of green apples and grated coconut. I couldn’t get enough of it, and when I returned home I trie out my own version. There are so many different ways to make it, and the beauty of this dish is that you can choose whatever fruits (fresh, dried), seeds, and nuts you love the most! The possibilities are endless, and a batch takes less than 10 minutes to prepare while leaving you with a week’s worth of delicious, healthy, and filling breakfasts.
This evening as I prepared to start my work week (which starts on Tuesdays for me), I whipped up a batch of muesli to sustain me through the next six to seven days. Here’s the recipe I adapted; I simply multiplied the staple ingredients by six to make about six servings. I eyeballed some of the ingredients (like the lemon zest), used part 2% mild and part almond milk, and left out the honey and brown sugar since I was adding dried grated coconut for sweetness.
2 cups 2% milk
1 cup Silk unsweetened vanilla almond milk
3 cups Quaker quick oats
Almost an entire box of blueberries (to your liking)
Sliced almonds (from the bulk section at Whole Food)
Dried grated coconut (from the bulk section at Whole Food)
Fresh lemon zest
Vanilla extract (I used about 1 teaspoon)
A pinch of salt
Instructions: mix it all together in a large bowl, cover, and put in the fridge until tomorrow morning! The oats will absorb most of the liquid by then. It doesn’t get easier than that. Enjoy!