Overnight Apple-Date Muesli
By Robin Asbell, The New Whole Grains Cookbook
1/2 c. slivered almonds
2 medium apples
1 1/2 c. nut milk, or other milk
2 T. maple syrup
1 1/2 c. thick rolled oats
1/4 c. soy protein powder (optional)
1/2 c. pitted dates
Preheat oven to 325 and spread almonds on a baking pan. Bake for 10 minutes or until golden. Let cool.
Get out a large storage tub or bowl with a lid. Quarter the apples and core, then shred right into the bowl, skin and all. Add remaining ingredients, including almonds, and stir well to combine. Cover tightly and place in refrigerator overnight.
In the morning, stir thoroughly. Spoon desired amount into individual bowls and serve cold, or warm in the microwave for up to 2 minutes per bowl.
KATE’S NOTES:
I tried this the first time with the protein powder and decided I didn’t care for it, but that’s just me. I always, always, always add in about 2-3 tablespoons of ground flaxseed to this, regardless. I double it and we enjoy it for several days. It will get softer and a bit less flavorful the longer it sits, but if you’re like us, it rarely lasts that long.
I am not a fan of dates but I. Love. Figs. so I chop those up into it instead. The variations on this, like I said, are infinite. Use raisins, currants, dried cherries, craisins, dried apricots or any type of dried fruit you like in any combination; vary the apple flavor by going tart or sweet; add in a multitude of nuts, use other cereal flakes, like barley. Skip the maple syrup or use an alternative, like raw or maple sugar sprinkled over the top before you eat it. Give it your own fingerprint and I’m sure it will also become a favorite for you.
Hi this did look quite bad to me at first and i got quite intrigued.
I am doing this for a project and saw this.
Great Scott did this sound DELICIOUS!
Oh well chow.
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Hi Kate – as I was reading your post I was immediately transported to a time about 15 years ago (maybe more) when my husband and I were staying at a very upscale hotel on Lake Lucerne in Switzerland. It was a big splurge for us, but I’d always wanted to stay there. The first morning we arrived in the main dining room for breakfast and the waiter was putting the finishing touches on the large bowl of fresh muesli on the large buffet type table. In elegant English he explained what it was and how he’d made it. Since it looked nothing like what we find here – the dried stuff – I was all over it. It looked like a big bowl of oatmeal, milk and some fruit. Which, in a way, it was. He’d started it the night before, soaking it in milk. Then in the morning he added fresh yogurt, more milk and a variety of fruit, but mostly fresh apple and some chopped nuts (a variety). Lastly I think he added a bit of cinnamon. Oh my goodness, was that ever good. We stayed another night, and I couldn’t wait to get to the breakfast buffet the next morning to have another bowl. I’ve never been able to recreate it as well as they did at this hotel, though. So, thanks for the memories!
I like the picture, personally, and when I clicked on your site I knew exactly what it was.
Such a great, healthy way to start the day!
Thanks Kian for your stark honesty- as if photos of chocolate butts on your site is so drool worthy! bleck!
😉
Kate, When I started reading this post I was rather put off. But as I read more you made it sound just absolutely delicious. Now I really want to try this recipe. I love oat so I’m sure I will enjoy this. But truly the picture (I’m sure you tried your best) is quite unappetizing.
Kate- thanks for enjoying my muesli. I’m thrilled that it made having a healthy breakfast easier for you!
Also, you are right that thicker rolled oats are healthier. The less flattened and processed they are, the slower they burn, keeping blood sugar at a nice even keel.
I’m working on a vegetarian cookbook, it comes out next fall, BTW.
Keep up the good work!