Soaked Oats Muesli – Fall/Winter Version

Winter is over, but I have been meaning to share this recipe for a while now.  It’s a little late, but winter fruits still seem to be available in the markets.

Muesli is a delicious, simple breakfast (or snack), it’s easy to make and takes minutes to put together, although it does take advance preparation the day before. 

Soaked Muesli – Winter Version

Skip the processed cereal and try this version instead.

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*** Note: 24 hours Advance Preparation Required ***

Equipment: Large Mason Jar (1 quart) or Glass Bowl w/ Lid, Large Fine Mesh Strainer, Large Bowl

·      2 cups gluten-free rolled oats (I use Bob’s Red Mill)

·      2 tablespoons chia seeds (I get my chia seeds here)

·      2 ½ cups warm filtered water

·      2 tablespoons fresh lemon juice, unfiltered organic raw apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 teaspoon ground cinnamon (I prefer Sweet Cinnamon)

·      2-3 cups of chopped organic seasonal fruit: persimmon (peeled), apples, pears, kiwi, oranges, mandarins, tangerines, tangelos, banana (sliced), grapes, pomegranate arils, passion fruit, kumquats, cranberries

·      ½ cup shredded coconut (optional)

·      ½ cup soaked/”crispy” nuts or soaked and sprouted seeds (optional)

24 hours Before Making Muesli

1.    Place oats and chia seeds in a large Mason jar or glass bowl with lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Cover with lid.  Leave out on the counter, out of the sunlight, for 24 hours. 

Making the Muesli

1.    Strain soaked oats and chia seed mixture through fine mesh strainer. 

2.   Place oats and chia seed mixture in large bowl. 

3.   Prep fruit – chop or dice. 

4.   Add fruit to the soaked oats and chia seed mixture.  Gently stir to combine. 

5.    Serve immediately or store in the refrigerator for later.  Top with optional toppings (see below).

Soaked Oats Muesli w/ Kiwi, Apple, Pear, Raw Honey and Raw Milk

Yield: About 6 servings.

Optional Toppings/Mix-Ins: Shredded Coconut, “Crispy” Nuts/Soaked Nuts, Soaked and Sprouted Seeds like sunflower, Raw Milk or Raw Cream, Coconut Milk, Dried Fruit, Raw Honey or Organic Maple Syrup Grade B.

Storage: Store in an airtight container in the refrigerator, keeps for several days.

Nursing Mom or Pregnant? This makes a great snack/meal, it’s simple to prepare and requires no cooking.  It’s full of protein and readily available nutrients (due to soaking the oats and chia seeds), it helps boost milk supply too.

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This post is part of Make Your Own Monday link-up @ Nourishing Treasures, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays @ Gluten Free Pantry, Hearth and Soul Blog Hop @ Premeditated Leftovers, These Chicks Cooked Recipe Swap @ This Chick Cooks, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Kitchen, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert & Dogs, and Fresh Bites Friday @ Real Food Whole Health.