honey toasted muesli

I once worked with a chef who complained about breakfast.

She didn’t complain about working the breakfast shift like the rest of us were – she was complaining about eating breakfast.  She thought that the choices at breakfast were boring.

She said this while holding a dry piece of under-toasted toast in one hand and a black cup of coffee in the other.

Boring for sure.

I thought of this chef the other day when I was making my breakfast.  I mean, I love breakfast.  There are whole days of the week that are dedicated to the eating of breakfast for hours and hours…there are whole buffets dedicated to the consumption of every breakfast item imaginable…and if you are smart, and put some orange juice in your glass, you can even have an adult beverage when the sun comes up.

What’s boring about drinky-poo’s at 7am??  Sounds like the day is going to be anything but boring to me.

And, how about those lazy weekends when you can pause and savor the three vegetable and melting cheese omelets while you read the Sunday paper, or how about the fluffy banana pancakes with warm syrup and dollop of creamy butter served to a rowdy bunch of kids all making “pancake faces.”

But when it’s not the weekend, I need something that is fast and easy and healthy. Something that can carry me through my morning of drop-off’s, deadlines and details.

This muesli fits the bill.  Made with oats, nuts, seeds and fruit, it is a healthy and delicious breakfast that will carry you through the morning.   It’s brain food without having to think about it.  And that’s not boring at all.

honey toasted muesli

2 cups rolled oats

2 tbsp. honey

1/2 cup wheat germ

1/2 cup shredded unsweetened coconut, toasted

3 tbsp. chai seeds

1/2 cup sliced almonds, toasted

1/2 cup dried dates, cut into small pieces

1/4 cup pepitas, toasted

1/4 cup sunflower seeds, toasted

1 tsp cinnamon

Heat the oven to 350 degrees.  In a medium bowl, add the oats and the honey and stir to combine.  Place the oats on a parchment lined baking sheet and cook until oats are toasted, about 15 minutes.  Stir the oats halfway through the cooking process and watch them closely at the end to prevent burning.

In a large bowl combine the oats and all remaining ingredients.  Stir everything together.

notes:  The muesli will last about a week when stored at room temperature and in a tightly sealed container.  Any dried fruit can be substituted for the dates.