Are you one of those weird people that don’t eat breakfast?
WEIRD. SO WEIRD!
Like, how the heck do you even function past the first hour after waking up? I wake up hungry! I’m like a crack addict suffering through withdrawals – if I don’t get breakfast I become angry and start sweating and shaking. I’m sure other people get this way?!
No? Just me? Huh.
Seriously. How do you guys do it? I could probably eat breakfast foods for every meal of my day (and have definitely done that before – A.K.A., my college years). I worship at the breakfast altar.
Recently, I’ve been re-living my childhood staples in a way. I’ve been on a real cereal binge lately.
Side-note: hot oatmeal freaks me out. I used to like it and now the weird, gloopy texture makes my skin crawl and my stomach lurch uncomfortably. Hence, the cereal kick.
Cereal is nice because it’s just as customization-friendly as oats with a lot less of the globby ick factor. Now, when I say cereal – I’m talking the decent-for-you, adulting kind of cereal. You all know I’m not sugar-phobic. I love me some sugar…BUT. I think lots of processed sugar in the morning does nothing to help sustain your energy until lunch. If you eat a lot of Cinnamon Toast Crunch in the morning, it’s probably freaking delicious but you’ll be hungry again within the hour. Basic bodily science.
So what is Muesli?
At it’s core – it’s cereal. It’s base is made of rolled oats – raw or toasted and it’s combined with a bunch of other cereal-like ingredients and accouterments.
If you’re looking to up your cereal/breakfast game, look no further! This ‘Mix-up’ is easy, can be done ahead of time, and super healthy depending on what you add to it!
Morning Mix-Up Muesli
- 2 cups rolled oats
- 1 tblsp coconut oil, melted (or whatever fat you prefer)
- 1 tblsp of maple syrup
- 1 tsp of cinnamon
- Pre-heat oven to 375 degrees Fahrenheit.
- On a non-stick cookie sheet, toss your oats with the oil, maple syrup, and cinnamon until evenly coated. Spread the oats around on the cookie sheet in an even layer. Bake oats for 10 minutes or until a little golden brown and toasted.
*Cook’s Note – Whatever oats you don’t use right away, store in an air-tight container at room temperature for up to a week.
(As pictured above)
- 3 dates chopped
- 1/4 cup puffed millet
- 1/4 cup puffed rice
- 1/2 tsp ground flax seeds
- 1/2 tsp of chia seeds
- 1 tsp of hemp seeds
- 1 tblsp shredded coconut
- 1/4 cup sliced bananas
- 1/4 cup fresh blueberries
- 1 kiwi sliced
- 1/4 cup walnuts
- 1 heaping tblsp of jam of your choice
- 1/2 tsp of matcha powder (weird? Yes. I’m mostly just obsessed with green tea. It’s also a nice little jolt of non-coffee caffeine.)
- As much milk as you prefer. I used an almond/coconut milk blend. It was magical.
Breakfast can get real bland real quick if you don’t change it up every now and then. This cereal mix is great because you get a lot of nutritional value for minimal effort and it’s bloody delicious. I definitely ate all of this in one go. The oats take on this toasty flavor and the cinnamon really permeates well throughout the entire bowl. The dates are the perfect bit of sweetness in each bite. If you decide to skimp on anything – don’t let it be the dates! You’ll be so sorry you left those out!
One other thing – you can definitely make all of your oats ahead of time and mix the other cereals and seeds you choose in the same container. You can just store it all so that when morning comes around it’s as simple as a little scooping action and fruit-cutting action!
I realize that the above stated recommendations can seem a bit large for the average person but I firmly believe it’s important to have plenty of carbs in the morning and lots of fruit. This cereal will get me through until lunch time and I often bring it to work at eat it at my desk.
Don’t be afraid of food. Eat the good stuff and enjoy it!