Makes about 4 cups
Ingredients
- 1 ⅔ cups rolled oats
- ¾ cup corn flakes
- ½ cup sliced toasted almonds
- ⅓ cup halved raw pecans
- ¼ cup pumpkin seeds
- ¼ cup bittersweet chocolate chips
- ⅛ cup freeze-dried blueberries
- ⅛ cup freeze-dried raspberries
- ⅛ cup flax seeds
Muesli reminds me of my childhood in Berlin and the continental breakfast at the hotel where I started my culinary career. The breakfast offered a variety of muesli, yogurts, fruits and much more. Muesli is a nice healthy breakfast. It’s unsweetened and packed with fiber. Growing up, we usually ate muesli with milk. Now, sometimes, I like yogurt instead and add sliced fresh fruit like bananas. The cornflakes add a nice extra layer of crunch, the freeze dried fruits soak up the milk and give a lovely light acidity, and the chocolate rounds it all out. Who doesn’t like fruits dipped in chocolate?
By Claudio Miolin, baker & owner of Miolin Bakery
Instructions
Step 1 (optional)
Heat the oven to 350°F. Spread oats on a large rimmed baking sheet and bake until lightly browned and crisped, about 10 minutes. Set aside to cool.
Step 2
Mix all dry ingredients together. Store in an airtight container for up to 1 month. Serve over milk or yogurt.
Featured Products
Join the Discussion