In summertime, soaked muesli is just about the best breakfast one could have. It is refreshing and cool. Who wants to start the day hot? Some of us will have an egg or two also, but this is the main course.
Muesli is as simple as can be. It combines the traditional, necessary step of soaking (to neutralize anti-nutrients and improve digestibility) with the ease of a put-in-your-bowl-and-add-milk instant breakfast.
This week, we have the most wonderful local fruits to top our muesli, and we are enjoying that fully. But even without those, adding dates, raisins or figs provides a nice chewy texture along with sweetening.
You must start this dish the night before and it takes less than 5 minutes to assemble. The next morning, it is ready to eat – scoop into a bowl, top and serve! This amount serves my family of five.
Only the oats, water and Kombucha (or other soaking acid) are essential; everything else is optional.
- 3 cups thick rolled oats, organic (choose certified gluten-free if desired)
- 3 cups clean water
- 6 tablespoons Kombucha, kefir, yogurt, buttermilk, or whey (may also use lemon juice or apple cider vinegar, but they will make the muesli more tart)
- 1/8 teaspoon green leaf stevia powder
- 1 to 1-1/2 tablespoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 cup raisins, chopped dates, or diced figs
- 1/4 cup chopped nuts (soaked and dehydrated ala Nourishing Traditions, pages 514-515)
- 1/4 cup unsweetened shredded coconut
- raw milk, yogurt, or kefir
- fresh local fruit: sliced strawberries, sliced peaches, raspberries, blueberries, marionberries, blackberries, etc… (the best part!)
When ready to serve, scoop into bowls and garnish with fresh fruit and milk, yogurt or kefir. Enjoy!
I am submitting this post to Pennywise Platter Thursdays at The Nourishing Gourmet. So let’s talk price, aiming to keep this dish’s total cost around $5.
It is hard for me to figure cost and truly, cost is not that important to me. I would rather pay significantly more for good food, than pay anything at all for conventional food. However, it is a good exercise to figure out an approximate cost. … Now I’m back, having crunched some numbers and take a look! This makes me feel good that in fixing this breakfast, we are being penny-wise. Check this out:
- The oats are purchased in bulk and I would approximate their cost at about $1.50.
- I make my own Kombucha and kefir (and whey, dripped out of the kefir), so they are low cost – about $.03 for 6 tablespoons.
- The milk products come from our own goats – a high estimation would be $2 per gallon. If we use a quart for this meal, as topping in whatever form (kefir or plain milk), that is $.50.
- Buying seasonal, local fruit is inexpensive, about $1 to $2 per pound at a U-Pick or right from the farm. Let’s say we use a 1/2 pound at $2, so $1.
- The other items, all optional, can be purchased in bulk for additional savings. Or left out to bring the price down. Let’s say $1 for any other dried fruit and nuts. (1/2 pound of raisins is $1, so this isn’t too far off.)
So this makes the grand total: $4.03. Pretty cool! There’s another dollar in there to add some more yummies.
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