I am having a muesli moment.
I think I got burnt out on muesli (and granola) a couple years ago, when I was go through a really challenging time trying to find that ever elusive work-life balance. I still haven’t found it, but I’m not waking up with chest pains thinking about my daily to-do list so that’s good! Anyway, during that time it felt like muesli and granola were two really easy and filling breakfast/snack options, so I ate them quite a bit, until they really weren’t enjoyable for me anymore.
I still make overnight oats with muesli, especially when I’m running low on groceries. But a few weeks ago when I was enjoying a bowl in the morning, I realized it was really, really enjoyable. And so muesli is back on rotation.
This cherry coconut muesli is my go-to recipe. Dried cherries are my favorite dried fruit - they have just the right balance of sweet and tart. I like to make my muesli with a combination of rolled oats and oat bran, which gives it a really good texture, but feel free to leave it out and just use more oats.
To make this into overnight (or while you get ready for work) oats, just mix about 1/3 cup muesli with 1/3 cup yogurt and 1/4 cup milk of choice, or visa versa if you prefer your oats with more milk and less yogurt, and let sit about an hour or overnight. Drizzle with honey or maple syrup, and add fresh fruit and/or nut butter if you like. You could also eat this muesli like cereal with milk.
This recipe was originally posted June 2014. Recipe, text and images have been updated to give you the best possible content.
Coconut Cherry Muesli
3 cups rolled oats
1 cup oat bran
1 cup raw almonds, roughly chopped
1 cup raw cashews, roughly chopped
1 1/2 cup shredded coconut
1 1/2 cup unsweetened dried cherries
Mix all ingredients together and store in a mason jar or zip top bag until ready to eat.
Serve mixed with milk and yogurt, and drizzled with honey.