I’ve been a muesli fanatic for most of my life. It is pure goodness. Last year, when I got one of my favorite cookbooks, there was a muesli recipe in it. I had never thought about making it before that. I followed the recipe the first time, but each batch I’ve made since had morphed into something slightly different, yet unique. The great thing about muesli is that there is no right or wrong. It’s simply a matter of preference. One thing that I have kept consistent is the Marcona almonds. They add just the perfect amount of roasted almond flavor and a bit of salt. This batch I made with rolled oats, smashed Marcona almonds, chopped dried figs, raisins, dried cherries, and dried coconut flakes.
I mix everything up and store it in a mason jar. I eat this mixture almost every morning with kefir (a sour, drinkable pro-biotic beverage that I discovered while living in Norway several years ago). If I want to add some sweetness, I mix in a bit of maple syrup or some raspberry jam. It’s also good if you prepare it the night before and let the oats soften a bit.
