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.
Soaked Muesli with Fresh, Local Fruit
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!
Only the oats, water and Kombucha (or other soaking acid) are essential; everything else is optional. 🙂
- 3 cups rolled oats organic (choose certified gluten-free if desired)
- 3 cups pure 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 liquid stevia extract
- 1 to 1-1/2 tablespoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 cup raisins chopped dates, or diced figs
- 1/4 cup crispy nuts chopped, soaked and dehydrated
- 1/4 cup unsweetened shredded coconut
- raw whole milk yogurt, or kefir
- fresh, local fruit slicked strawberries, sliced peaches, raspberries, blueberries, marionberries, blackberries, etc... (the best part!)
Combine oats, water, and kombucha, kefir, yogurt, buttermilk, or whey in a bowl.
Add spices, dried fruit, coconut and nuts.
Cover and allow to soak for 7 to 8 hours, or overnight.
When ready to serve, scoop into bowls and garnish with fresh fruit and milk, yogurt or kefir.
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.
- 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. 🙂
This post was featured in 90 Nourishing Egg-Free Breakfasts.
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