Our happiest kitchen days occur when cabinet space and organization is achieved. This ever so often phenomena only happens when my mother stumbles upon a messy, clutery, with package-upon-package of oats, nuts and dry berries. It’s not like making a home made batch of muesli is rocket science, proportional flavors and textures are important (for anything really), so I get to be the lucky one to elaborate the concoction!
The best thing about uncluttering the kitchen cabinet for this recipe, is realizing how darn healthy we are. I’ve never seen so much variety of nuts, dry fruit and unrefined oats (besides the obvious, in a supermarket).
The second best thing is the fact we are not spending on industrially sugar rich pretending-to-be-healthy cereal that keeps you hungry even after a bowl full. I find this recipe highly satisfying, and it’s all about the ingredients, and choosing the right oats (keep away from refined ingredients).
Here is the recipe I usually use (depends on what my cubbord provides):
- 2 1/2 cups unrefined oatmeal
- 2 cups whole wheat oats
- 2 1/2 cups ryi oats
- 3/4 cup olive oil (yes, olive oil!)
- 1/2 cup honey
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla paste
- Lemon and lime zest
- Various nuts: walnuts, pumpkin, sunflower, sesame and chia seeds, almonds, hazelnuts. Whatever you prefer and enjoy!
- 1/2 cup cranberries
- 75 grams dark unsweetened chocolate
Start off by mixing the olive oil, honey, cinnamon and vanilla paste on the stove, just until everything is combined with a low heat burner. Combine this mix with the oats (I chose three types for diversity) and zest, bake in a 175ºC heated oven, for about 20/25 minutes (stir every 5 minutes and remember to move the tray around if your oven in unevenly heated).
In a food processor/blender combine the chocolate with the cranberries, this adds extra sweetness and by adding it in with the warm oats (after taken out of the oven), the chocolate will slightly melt and coat the ingredients, so you get that chocolaty flavor without it being such a waist-line-worry (you benefit from all the happy endorphins you need to put up with nasty people and situations in the morning, also is a huge benefit for your heart health).
As soon as the oats gather a crunchy golden look, take them out of the oven and let sit a bit while they cool. When warm, add the chocolate mix and the nuts. Store in an air tight container and it will last you for a good 2 weeks (considering a family of 3).
Assemble all the nuts and dried fruits you like, they are an amazing energy booster and rich in fatty acids which are great for your brain.
If you are a student, a pregnant woman or going through a depression – this is the breakfast for you. Not to mention all the fibre contained in the oats (always choose unrefined, fibre rich oats) which will keep you feeling satisfied for longer.
Don’t forget the fresh fruit, vitamin C’s main source, and some milk or yoghurt of your preference! And remember, breakfast is the most important meal of the day.