DIY MUESLI MIX

Muesli is one of my favorite cold cereals. It's been one of my go-to breakfasts for the last few months, next to this Vanilla Chia Pudding with fruit. With the cooler months ahead it's a perfect time to introduce a more cold and summer like oat breakfast leaving the hot oatmeal, like this Everyday Oatmeal, for cooler seasons. It's a no-fuss, gluten free muesli mix that's so easy to throw together. I used a large 1/2 gallon ball jar like these in a batch or this one from Target which are perfect for your large batch muesli mix and even have cup lines on the side so you can measure without having to use measuring cups. Once you've made your muesli, it's pretty enough to keep on the kitchen counter or store in the pantry if you prefer. Now you've got yourself a ready-made healthy breakfast or lunch if you will. I love the addition of fresh berries and dried mulberries if I have them on hand for extra flavor and freshness. If you feel you need to sweeten your cereal a bit, add a teaspoon or so of maple syrup or coconut nectar over top before serving. For even more flavor add a dash of cinnamon over top too, its delicious! Change up the ingredients by using shredded or flaked coconut, cranberries, chopped dates, cherries or apricots, slivered almonds, pistachios, etc. You get the idea. Use whatever flavor combination works for you using the suggested ratio I have in the notes. I hope this inspires you to make a batch of this wholesome goodness and enjoy often, it's a perfect way to start the day!  

I use only rolled oats in my muesli making it easily accessible, economical and gluten free. I'll add in goji berries, currants and dried blueberries for my fruits. It's preferable to use unsweetened fruits but if one of your choices is sweetened, like my dried organic blueberriesif you, I think we'll be fine! You can also use raisins, cranberries, chopped dates, cherries, apricots, etc.

For the seeds, I like pepitas (pumpkin seeds) and raw sunflower seeds. Feel free to use slivered/chopped almonds or any nuts and seeds you prefer. I tend to stay away from the smaller ingredients in a large batch like this just because they most likely will end up on the bottom of the jar. Try to stick with ingredients that are about the same size to help keep them evenly distributed. If you want to add smaller ingredients like hemp or chia seeds, just sprinkle some on top before eating. 

Once you've made your batch of muesli, you're ready to pour and serve with or without toppings.

Prepare your muesli one of two ways:

Above is overnight muesli. It's easy to prepare. Simply fill your jar, cover and keep in the refrigerator until ready to eat, at least 4 hours and up to 3 days. Makes for a great take along breakfast, snack or lunch!

Below is pour and serve, eating after 5 minutes or so of letting the milk soak into the oats softening them just a bit. 

Both ways are terrific and have their place in your healthy habit meal routine!

I use unsweetened almond milk and add fresh berries along with a few dried mulberries. I sometimes add a drizzle of maple syrup if I want a little sweetness. And if I remember, I'll add a dash of cinnamon or ground vanilla bean for a little extra flavor. I love all the flavors combined and suggest trying it for yourself. I think you'll love it too!

DIY MUESLI MIX

Ingredients

• 5 cups rolled oats
• 1/2 cup sunflower seeds
• 1/2 cup pepitas (pumpkin seeds)
• 1/3 cup raisins or currants
• 1/3 cup dried blueberries
• 1/3 cup goji berries

Place ingredients in your large jar, attach the lid and shake, twist and roll until evenly distributed. If using a large bowl, stir mixture and add to container of choice.

When ready to serve, add 1/2 - 3/4 cup of muesli to your bowl, add enough milk to cover and let set for about 5 minutes or so until the oats soften a bit. Add a little sweetener of choice (I use a drizzle of maple syrup) and some fresh berries such as blueberries, raspberries, blackberries. Sliced strawberries and/or bananas would also be great. If you have some dried mulberries on hand, throw some in they taste great! When ready to eat, add a little extra milk as you like. Once you've made this a few times, you'll find your perfect way.

To make overnight muesli, add about 3/4 cup muesli to a jar/bowl, top with fruits of choice if you like and cover with milk. Seal or cover and keep in the refrigerator overnight or up to 3 days (make a few so they're ready to grab and enjoy or take along). Mix before eating, add a little extra milk as needed (if at all).

Makes about 7 cups serving approx. 9 - 14.

Notes: 

Feel free to add 1/2 cup of flaked or shredded coconut. You can change up the dried fruit by adding dried cranberries, chopped dates, cherries or apricots etc. Add any nuts and seeds you prefer. Slivered almonds are great in the mix. Mix and match as you like making this your own!

If you're not going to top with any fresh fruit, feel free to add in another 1/2 cup or so of dried fruit of choice.

Suggested ratio:

5 cups rolled oats

1 cup mixed nuts & seeds

1 cup mixed dried fruit (pref. unsweetened varieties)

I'd love to see your masterpieces!

#thesimpleveganista

Seeds & Goji Berry Granola

Let's talk granola, seeds and goji berries for a second, shall we? I know there are many recipes out there and it's no wonder why... it's pretty great and handy to have around. Have it as cold cereal, top it on hot oatmeal, non-dairy yogurts or non-dairy ice creams, or simply take some to-go in a small container...it's a great snack or meal that is filling, healthy and just plain good. It's so versatile too. You can pretty much add anything to your base and come out with something wonderful. That happens to be the case here. I have a ton of goji berries in my fridge along with pumpkin (pepitas) and sunflower seeds that needed to be put to good use. A few days ago I ran across this article from Wake Up World entitled, Five Healthy Seeds, which I had posted to the Facebook page. That planted the seed so to speak for this recipe. Seeds are great; especially for those who have nut allergies...they can be a nice alternative. Some of the best seeds in whole form are hemp, sunflower, chia, sesame and pumpkin seeds. Flax seeds are great too but unless they are ground you're not going to get their full benefits as they will pass straight through the body without much notice. As for the goji berries, well I love them because they don't have any added sweeteners like most dried fruits do (I also like raisins for this reason). They are full of anti-oxidants just as other berries like blueberries, acai berries, cranberries, strawberries and cherries. Find out more about their nutritional profile from this article from Live Strong, Goji Berries Nutrition.

Seeds & Goji Berry Granola

Ingredients

• 2 1/2 cups old fashioned rolled oats (I used GF)
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds (pepitas)
• 1/3 cup goji berries
• 2 tablespoons chia seeds
• 2 tablespoons hemp hearts or the entire seed
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 - 3/4 cup pure maple syrup*
• 1/4 cup sunflower seed butter (sunbutter), optional
• 1 teaspoon vanilla

Preheat oven to 250 degrees.

Combine all your dry ingredients in a medium size bowl. Add your maple syrup, sunbutter and vanilla. Mix until well coated.

On a greased (I used coconut oil), or ungreased, baking sheet (use two sheets if you like), add your granola, laying it flat and bake for about 30- 35 minutes, stirring the mixture every 10 minutes to ensure even cooking. If using two baking sheets, you may even like to switch their positions in the oven once after stirring. If using a smaller baking dish such as a 9x9 or 11x13, bake for up to 1 hour or so, or until golden throughout. Be sure to stir the mixture every 15 minutes or so.

Once done, remove from oven and let cool completely before storing in an air tight container of choice. Will keep up to one month.

* The more syrup you use the more likely you are to create larger granola chunks throughout. I only used 1/2 cup in mine and felt it was a nice texture with many clumps. It also was a perfect sweetness for my liking, not too sweet. Add additional syrup to your preferences.

Feel free to add 1/4 cup or so unsweetened shredded coconut to the dry mixture as well.

Enjoy!

White Chocolate Goji Berry Truffles

Soft and subtle is a great way to describe this White Chocolate Goji Berry Truffle. These little gems have a nice mellow white chocolate flavor with a speck of color and light flavor from the goji berries. They went over so well with everyone I shared them with. So make a batch for you and a batch to share with your loved ones and friends. They will love you for it!

White Chocolate Goji Berry Truffles

Ingredients

• 4 oz or 1/2 cup raw cacao butter, melted
• 1/3 cup goji berries
• 1 1/4 cup cashews, soaked 2 hours and drained
• 7 medjool dates, pitted 
• 2 tablespoons pure maple syrup, coconut nectar or agave*
• 1 vanilla bean, seeds scraped
• 1 tablespoon vanilla extract
• dash of himalayan salt
• 1/4 -1/3 cup shaved cacao butter or unsweetened shredded coconut, for rolling

Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won't burn and should melt completely within five minutes or so. Once melted, turn off heat and set aside until ready to use.

Place the goji berries in a small bowl and add about 1/2 cup water, let soak a few minutes and drain. This will help soften them.

Combine the cashews, dates, sweetener, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined. Transfer truffle mixture into a small/medium bowl, mix in the goji berries. Place mixture in the refrigerator for about 20-30 min. Scoop out rounded tablespoons full and roll into balls. Makes about 14.

Roll in shaved cacao butter or shredded coconut. For shaving the cacao bar I used a vegetable peeler and broke up the shaved pieces with my fingers. It flakes nicely like you see in the pictures.

Store in an air tight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage. 

Notes:

If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients. 

I prefer to use maple syrup. I have seen good and bad for agave and have decided because of the conflicts to only use pure maple syrup as my sweetener of choice. I personally feel that they don't taste that much different. I understand that some do not like the maple flavor and agave will be the choice for them. I suggest doing your own research to see for yourself whether agave is the right choice for you. You can also start using coconut nectar as a sweetener of choice.

Enjoy!

P.S. Don't forget to share the love. :)