And just like that, the summer is over. Goodbye long sunny days, bare shoulders, and late evenings spent on the patio with a couple glasses of wine. Oh, I’m gonna miss it. This summer was a great one, comparable to a remarkable feast that leaves you stuffed to the brim and perfectly smitten.
But fall is looking promising, too. Bonfires, apple picking, and large servings of warm comfort foods make the transition from sandals to boots a little more bearable.
These cooler mornings I’m craving filling oats with crunchy nuts and sweet fruit. This jar of homemade muesli has been a much welcomed breakfast on busier mornings when I need something that won’t take too much time.
Muesli, like granola, can vary immensely with ingredients. The base starts with raw rolled oats and can go anywhere from there. Dried fruits, nuts, seeds, and other grains can all be added to your muesli mixture. Unlike granola, muesli isn’t baked so the texture isn’t as crunchy. Making a big batch is a great way to use up the odds and ends of nuts and dried fruits just sitting in your pantry. This recipe is totally a loose guideline and can made with whatever you have on hand.
Once you mix the dry ingredients, your muesli is ready to be served however you like. I soak mine in milk and top it with yogurt and fruit. For this recipe I’ve got roasted strawberries and peaches to go along with vanilla greek yogurt.
I love the natural sweetness that’s brought out by roasting fruit. Strawberries are my favorite to roast and also make an excellent topper for salad. My sweet, late summer peaches are getting roasted, too. The fruit can be baked ahead of time and stored in the fridge until you’re ready to serve.
To make this breakfast, I scoop half a cup of my muesli mixture and poor half a cup of milk on top. I let it soak for at least 5 minutes before I top it with yogurt and my roasted fruit. Any kind of dairy-free milk would work for this, too.
This muesli breakfast is surprisingly hearty and filling. It comes together quick and is perfect for busy morning. Make a big batch of it this weekend and enjoy muesli all week. Does the cooler weather have you craving a different kind of breakfast? If so, tell me about it in the comments below!
Homemade Muesli with Roasted Fruit
For the Roasted Fruit
- 1 Peach
- 10-12 Strawberries
For the Muesli
Makes 10 servings
- 5 Cups Rolled Oats
- 1/2 Cup Unsalted Pumpkin Seeds
- 1/2 Cup Unsalted Slivered Almonds
- 1/4 Cup Dried Cherries
- 1/4 Cup Unsalted Pecans
- 1 Tbsp Cinnamon
- 1/4 Tsp Salt
- 1/2 Cup Milk
- 1/4 Cup Vanilla Yogurt
Preheat the oven to 400. Line a baking sheet with parchment paper and set aside. Halve the strawberries and slice the peach. Place on the parchment paper and roast for 20-25 minutes.
In a large bowl, combine all the ingredients. Store in an airtight container until ready to serve. To serve, scoop half a cup of the muesli mixture in a bowl and add milk. Allow to sit for 5-10 minutes then top with yogurt and fruit. Serve and enjoy!