Angel of the morning.
Ah, May. The promise of warmer weather is starting to deliver. It's still not nearly hot enough for my liking but it is warm enough that I'm starting to wake up even earlier than normal (which is pretty freaking early). Today, inspired by this article, I whipped up some muesli to top off my Greek yogurt. Exciting, I know.
- 2 cups of rolled oats
- 1/2 cup wheat germ
- 1/2 cup diced, dried strawberries
- 1/2 cup diced, dried apricots
- 1/4 cup toasted, unsweetened dried coconut
- 1/3 cup chopped walnuts
- 1/3 cup almonds (slivered, chopped, whatever)
- Combine everything in a large bowl until thoroughly mixed.
Challenging, I know. I like my muesli with yogurt but milk works too. I put about a third of a cup over a cup of yogurt and top with a teaspoon of honey. Some people eat it right away, others let it soak up the liquid. All a matter of preference really.
Makes a ton. Store in an airtight container in the fridge for up to two months. Nutritionally, this recipe broke down roughly to about 160 calories per third of a cup serving with 6 grams of fat, 4 grams of fiber and 4.5 grams of protein.