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APRICOT & ALMOND MUESLI

 

I may make this almond and apricot muesli the most often, but I have been known to swap the apricots for dates and toasted pecans for the almonds, or cranberries and pistachios, or maybe pineapple and mango with toasted coconut. The possibilities are endless, so have fun with your breakfast.

 

MAKES: 6 6-OUNCE JARS

TOTAL TIME: 10 MINUTES

INGREDIENTS:

  • 1 honeycrisp apple

  • 2 cups old fashioned rolled oats

  • 2 cups almond milk (or whole milk, coconut, cashew, soy)

  • 1 cup kefir (or Greek yogurt, plain yogurt)

  • 4 tablespoons light brown sugar (or honey, maple syrup, maple sugar), to taste

  • 1/8 teaspoon sea salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/2 cup dried apricots, chopped (or other dried fruit, like dates, cranberries, raisins, mango, apple, pineapple)

  • 1/4 cup sliced almonds, toasted, to garnish (or cashews, pine nuts, macadamias, pecans, walnuts, coconut)

DIRECTIONS:

  1. Slice the apple in half and remove the core. Place a grater over a large bowl, and grate the apple by holding the half with peel-side in your hand. Stop once the peel reaches the grater.

  2. Add the oatmeal, milk, kefir, brown sugar, salt, cinnamon, and cardamom to the apple and mix well. Fold in the apricots. Divide the mixture into individual jars. Place in the fridge for 8 hours or overnight.

  3. When ready to eat, top with almonds.

*Photos taken by Heidi Murphy/White Loft Studio.