Wednesday, October 21, 2015

Energizing Muesli {Recipe ReDux}

With seasonal changes and festive holidays, I have a lot of recipes in mind and a few new ones that I've tried lately. We often experiment in our kitchen (which can be a hit or a miss!). This month's Recipe ReDux challenge was A Nutty Nut Day: We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

So, tomorrow is Nut Day! There are so many food holidays to celebrate, and I do try to if I know of them. When I thought nuts, I originally tried to think of something my daughter could eat as well. She's only 11 months old and has two teeth. She has tried many foods and seems to love them all, which includes peanut butter. However, since nuts are a hard texture, I'm waiting for more teeth before I give her too many more varieties. Instead, I chose to go with a muesli recipe. We make granola from time to time for a quick breakfast with yogurt and fruit. So I figured I would mix it up and make muesli instead. It doesn't take much to make a hearty, nourishing breakfast since nuts, seeds, and dry fruit are nutritional powerhouses, but also high in calories.

I used ingredients I had on hand, as well as a few that I felt were right for fall. The recipe is also open to interpretation and can easily be altered. It is something that will help get us through the morning, is easy to put together, and can be enjoyed in a variety of ways. I'll enjoy it as a form of overnight oats, simply with yogurt/fruit, as topping to a smoothie bowl, and I might try it warm as well (since it is getting colder outside).

Energizing Muesli
Makes 10 servings (1/2 cup each)

2 1/4 cups large flake rolled oats 
1 cup unsalted nuts, roughly chopped (I used 1/3 each almonds, pecans, and walnuts)
1 cup dried fruit, roughly chopped if necessary (I used 1/3 each apple, cranberries, and apricots)
1/2 cup seeds (I used 1/4 cup each raw sunflower and pumpkin)
1/4 cup coconut flakes
2 Tbsp hemp hearts
1 Tbsp chia seed
1/2 tsp ground cinnamon

Chop ingredients if needed. Combine in a bowl. Store in a well sealed container.

In continuing with my October gratitude theme, 
I am grateful for: being allergy free, so I can enjoy foods like nuts

Go nuts with the recipes below!
Steph Langdon, RD