Katie Sullivan Morford, author of Rise and Shine, always wanted to love muesli—a mixture of oats, nuts, and dried fruits that hails from the Swiss Alps—but she could never quite get there. Raw grains soaked in milk just didn’t do it for her. That was until Sullivan Morford tried a muesli recipe from a small hotel in Budapest during a family vacation one summer. The oats, nuts, and seeds were all lightly toasted, giving it appealing crunch. And the kicker? The homemade muesli was dotted with bittersweet chocolate, just enough to hold her interest—and any picky eater’s for that matter. If you’re not a muesli lover yet, this recipe may just make you a convert.
Note: If you can’t find freeze-dried berries, use dried cherries, dried cranberries, or raisins.
Dark Chocolate Raspberry Muesli
- Yields: 6 cups
- Total Time: 30 minutes
Preheat the oven to 350°F.
Combine the oats, almonds, and pepitas on a baking sheet and spread out. Bake for about 12 minutes, until the oats are lightly toasted and the pepitas begin to brown. Remove from the oven and allow to cool for 15 minutes.
Transfer the oats, almonds, and pepitas to a large bowl. Add the cereal, freeze-dried raspberries, chocolate, and chia seeds. Stir well. The chocolate may melt slightly and form little clumps, which is part of the muesli’s appeal.
Store in an airtight container. Shake the container to evenly distribute the ingredients before serving with milk or yogurt.
Muesli will keep for up to 2 weeks at room temperature.
Top muesli with sliced banana, fresh berries, or another favorite fruit.
Mix ¼ cup muesli into your kid’s favorite breakfast cereal to introduce the new flavors. Over time, he or she may develop a taste for it straight up.
Excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.