Now is the Time to Become a Flexible Cook
In times like these, it's more important than ever to be flexible, both in the kitchen and out in the world.
Making use of fresh berries and pantry staples like oats and seeds, this recipe can be adapted using anything you have on hand.
*Originally adapted from the muesli recipe in The Alpine Cookbook.
Ingredients
SERVINGS: 4 Serving(s)
- 1 cup rolled oats
- 1 tablespoon each flaxseed, roasted pumpkin seeds (shelled), sunflower seeds (shelled)
- 1 tablespoon sugar or sugar substitute
- 1 medium apple, grated
- 1/2 cup yogurt of any kind
- 1/3 cup milk or non-dairy alternative
- 1 small banana, sliced
- 2-3 strawberries, sliced
- Optional for Serving slivered almonds or other nuts, more yogurt, fresh fruit slices, coconut flakes, honey
Instructions
In a mixing bowl combine rolled oats, flaxseed, pumpkin seeds, sunflower seeds, and sugar.
Grate one small to medium apple into the bowl and mix to combine.
Add a yogurt, milk or milk substitute along with banana and strawberry slices. Mix gently to combine.
Divide into four containers and cover. Place in the fridge overnight or up to four days.
To serve, top with a dollop of yogurt, a sprinkle of nuts, and fresh slices of fruit, or other toppings of your choice, like coconut flakes or honey.
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