I know this is the least Halloween type thing but I’ve been sitting on this post for WAY too long and I neeeeeeeed to share this with you.
This is the breakfast I’ve been eating every morning (unless I’m not at home) since I got back from Sweden in August and started making this myself. It’s homemade, there is no added sugar (if you get coconut flakes that are unsweetened), and it’s good for you!
I’m obsessed, to say the least. I don’t want to put down in writing how many batches my mom and I have gone through. Hint: It’s a lot.
Anyway, so the story of the muesli was this. I was in Sweden in August for 2 1/2 weeks (more on that later) and when I was in Stockholm, I stayed with my Aunt, Uncle, and my Cousin. Breakfast there (at my aunt’s house and in Sweden in general) is always delicious. I have my little crispbread or soft thin bread with butter, sliced cheese, and Kalles Kaviar. We would also have yogurt and muesli, THIS muesli, and it was perfect. I’d be full into lunch without feeling full.
We baked the muesli together one morning and when I saw how easy it was, I immediately asked her for the recipe, since last year when I visited I got a delicious recipe for a seed version of knäckebröd (a thin crisp bread/cracker) which I will be sharing shortly.
Oh, and Happy Halloween 🙂
makes about 7 – 7 1/2 cups
2 1/4 cup (5 dL) old fashioned oats
2 1/4 cup (5 dL) rye flakes
100 g almonds, chopped
scant 1 cup (2 dL) sunflower seeds
scant 1/2 cup (1 dL) coconut flakes
scant 1/2 cup (1 dL) pumpkin seeds
scant 1/2 cup (1 dL) flax seeds
3/4 teaspoon ground cinnamon
scant 1 cup (2 dL) water
5 tablespoons vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper and set aside.
Roughly chop almonds and set aside. In a large mixing bowl, mix together oats, rye flakes, chopped almonds, sunflower seeds, coconut flakes, pumpkin seeds, flax seeds, and cinnamon. Once mixed together, slowly pour in the water followed by the oil, mixing in between.
Spread over baking sheets evenly. Bake for 15 minutes. Remove cookie sheets and mix muesli around. Bake for 15 more minutes. Remove from oven, let cool to room temperature, and store in an airtight container.
[recipe from my aunt]