Mango, Banana & Coconut Muesli

Breakfast has always been my favorite meal. Growing up, my go-to in the mornings was cereal. And not just any cereal, but the sugar-overloaded, not-exactly-nutritionally-dense, junk food cereal. Cocoa Puffs, Marshmallow Mates, Fruit Loops you name it. This typical breakfast cereal was on the menu, not only for breakfast but often for a bedtime snack. Thankfully though, my perspective and taste has changed quite a bit since then.

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My husband and I now love eating a healthy, well-balanced breakfast. It feels great to be fueling our bodies with the nutrition they need so we can perform at our best all day long. One of my favorite things we have in the mornings is the perfect alternative for the breakfast cereal of former days: homemade muesli. Yes, muesli (whatever the heck that is, right)? Usually when I first talk about this to people they look at me weird and say “what?” Of course I thought it sounded weird too until I googled the definition and pronunciation of muesli (myoozlee). Basically, it’s a dry version of granola. So all the oats, nuts, seeds, etc., but virtually without any liquids like sugar and butter. And for a  T1 diabetic like me, that’s a plus. Because I absolutely love granola! But could go without the sugar-spike.

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So today I’m sharing one of countless possible versions of muesli. This recipe is adapted from the muesli recipe in Sarah Copeland’s The Newlywed Cookbook, which is where I first discovered muesli and how delicious it is. One of the things I love about it is that it’s so versatile. Following a base recipe for the ratios, you can use whatever nuts, seeds, or fruit you want.

 This particular version was totally inspired by oncoming summer. May has just arrived and at last…warm weather! I am sooooo happy it’s finally warm, as Daniel will readily verify. During the cold winter months, there’s hardly a day that goes by that I’m not complaining about the cold. Now there’s hardly a day that goes by that I’m not rejoicing in the warmth of a new season.  

Hands down, one of the best things about summer is delicious, juicy, fresh fruit. I don’t believe there’s any kind of fruit I wouldn’t like and mangos are no exception. Though they are pricey buggers, they’re worth splurging on once in a while. The sweet, yellow flesh is incredibly delicious and pairs well with the banana and coconut in the recipe. Another awesome ingredient in here is chia seeds. Yes, it’s one of those really popular superfoods, and for good reason. Packed with fiber, protein, and healthy fats, chia seeds have a myriad of health benefits and are easy to add to almost anything for that extra punch of nutrients.

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As for the muesli, it’s super quick and easy to make. It’s hardly anything more than mixing some oats, nuts, and seeds together and toasting it in the oven a bit to bring out the flavors. For this recipe, I combine the oats, nuts, cinnamon, and a tablespoon of oil, toast in the oven, and store it in a container for the week ahead. Then each morning that we have it, I dish out about ½ cup of muesli in each bowl, top it off with slices of fruit, sprinkle the chia seeds and coconut over top, pour in a generous splash of milk, drizzle some honey over it for added sweetness and voila…a scrumptious breakfast is served!

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Mango & Coconut Muesli

Ingredients

4 c. rolled oats

2 c. sliced almonds

1 c. pecans, coarsely chopped

1 T. oil (or melted butter)

1 tsp. cinnamon

pinch of salt

Toppings

mango slices

banana slices

shredded coconut

chia seeds

honey (optional)

 

Instructions

  1. Preheat oven to 350 degrees.
  2. Stir together the oats, nuts, oil, cinnamon, and salt.
  3. Spread on a cookie sheet and toast in the oven for about 15 minutes.
  4. Cool and store in a container.
  5. When ready to serve, pour granola into bowls and top with the mango and banana slices, coconut, chia seeds, and honey if desired.

 

Notes

-Feel free to substitute other kinds of fruits and nuts for the ones listed here. Berries especially are wonderful!

-Because the chia seeds are so small and would probably fall to the bottom, I decided to add them at the end to the individual bowls. But if you use a bigger kind of seed like pumpkin or sunflower, just substitute one cup of seeds for the nuts and add to the muesli before toasting.

 

 

3 thoughts on “Mango, Banana & Coconut Muesli

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