Friday, July 1, 2011

Muesli Makes Mornings Better

I've been playing around with oatmeal. Late Tuesday night, I stood at the stove, yawned, and stirred for twenty minutes as a huge batch of oatmeal slowly cooked. And, when it was done, it went straight into the fridge.

The next morning, I tucked blueberries in the oatmeal and added cinnamon and milk. 2:30 in the microwave later, and breakfast was ready.

I didn't grow up with a microwave. Microwaves are a mystery to me (kind of like cake mix -- I literally don't know what to do with it).

You know that scene in Zoolander where Zoolander and Hansel go all ape?

Yea. I'm pretty much like that. I punch the buttons randomly until the microwave starts. I don't know how long to microwave food. I burn popcorn and I can't defrost chicken. I was amazed when my blueberry oatmeal turned out so well -- a bowl of creamy oatmeal with blueberries so warm and sweet that they were almost syrupy. I had a "Look what I made!" moment.

But breakfast -- especially when you're making a sandwich for lunch and blow-drying your hair (and re-setting the circuit breaker when you blow a fuse) -- should be a no brainer.

Muesli is so good. It's simple. And the refrigerator does all of the work.


1 1/4 cup old fashioned oats
1 cup milk (I use 2%)
2/3 cup yogurt (I use non-fat plain)
1/2 cup raisins
1 cup walnuts

Combine all ingredients in a large bowl and stir well. Cover the bowl with plastic wrap and put it in the refrigerator for a minimum of 12 hours.

The muesli, if refrigerated, will keep for several days. Serves two to three people.

There are so many possible variations on this basic recipe. You can substitute 1/2 cup of sliced almonds for 1/2 cup of the walnuts. You can use flavored yogurt or a different kind of dried fruit.

Or get a little indulgent. You know that pint of heavy cream in your refrigerator? The one leftover from making cupcake frosting? Yeah. That one. Go for it. Add a splash.

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