If you’ve ever wondered if I could dice an apple with an 8 inch chef’s knife while speaking extemporaneously on camera and spouting off nutrition facts – and NOT cut my fingers off in the process… Check out this video!
All kidding aside, this muesli recipe is solid gold for anyone who likes to tackle active pursuits early in the morning, but doesn’t have the time (or the time-management skills) to make themselves a stack of pancakes. I know the ingredients don’t make it sound all that exciting, but just trust me on this; it’s so tasty! Stef and I crave it sometimes, and it’s always such a treat when we have it.
I discovered the recipe when I was racing bicycles. Those races start pretty darn early in the morning, and though the RV helps with the pre-race prep, I still always managed to run out of time to eat a proper breakfast. Once I found this recipe (which we adapted from The Feed Zone Cookbook), my mornings of choking down multiple energy bars for breakfast were over. Making it ahead is genius, because in the morning, you just take it out of the fridge and eat it cold.
You don’t have to be a racing cyclist to appreciate this recipe. It’s a great go-to before any big day of exhausting activity: hiking, kayaking, spending all day with someone who doesn’t realize you’re an introvert… what have you. Why is it great? Well, its carbs are low on the glycemic index. Lower glycemic index (GI) foods can help prevent blood sugar spikes and keep you energized longer into your day. Another reason: muesli has some protein, fat, and fiber which slow the rate of carbohydrate absorption; again setting you up for longer lasting energy to get you through whatever adventures await.
Finally, a big thanks to Camping World for sponsoring this recipe video. You can visit their online store here.
And while you’re there, don’t forget to use our FITRV discount code! (Details are in the sidebar.)
Enough chat – on to the recipe!
James’ Awesome Muesli Recipe
Muesli is a make-ahead breakfast that will set you up with energy for any active day.
- 1 cup Oats
- 1 cup Milk
- 4 oz Vanilla Yogurt ((Whole Milk))
- 1 small Apple (Diced)
- 3 TBS Chopped Walnuts
- 1 pinch Cinnamon (I keep this super light)
- 2 TBS Honey ((optional))
- 2 TBS Raisins ((optional))
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Mix all ingredients together in a bowl or other container with a lid
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Refrigerate overnight
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Serve cold and eat. DO NOT HEAT
We have already made it twice and love it. I added chopped dates and sliced a banana over it when we served it up. Last weekend we made a batch along with Stef’s quiche muffins the night before to take camping in Sedona. Both travel well and make for a fast exit before hitting the trail in the morning.
Awesome! (I really like dates, so I bet that rocked.)
I’m lazy, I eon’t like to cook, and I don’t like sweet in my cereals besides dried fruit. I just mix some plain oats, date bits, sliced raw almonds. About three or four parts oats to one part each of the other items. That’s it.
In the morning I take a scoop or so of it and mix it up with a big blop of plain yogurt. Low fat or full fat. it’s a little gloppy, but it’s quick and tasty.
I make up a whole batch using all the bag of oats at once, so it wouldn’t work to mix yogurt in ahead of time – and it would definitely be too organized for me to think to do my breakfast ahead of time and put a single serving in the fridge. I’m kind of more in the moment. 🙂
Thanks for the inspiration! Here’s a vegan version I worked out.
* 1 cup Oats
* 1 cup Pea Milk (unsweetened unflavored)
* 1 TBS Chia Seeds
* 1 small Apple Diced
* 3 TBS Chopped Walnuts
* 1 pinch Cinnamon
* 1 TBS Brown Sugar
* 2 TBS Raisins
I used peaches and cardamon instead of apples and cinnamon once and blueberries instead of raisins once. All good!
I made this last night and just tried it out this morning. I wasn’t sure what to expect, but omg, it is delicious! I don’t like raisins, so chopped up some dried apricots and threw in a few blueberries, and just that hint of cinnamon made it all come together. I’ll be making this often! Thanks so much.
So glad you liked it!
Great video James. Have you ever used plain greek yogurt instead of vanilla?
Well… I hate greek yogurt with a blinding passion and think it’s gross and smells like feet.
So, replacing the creamy vanilla goodness with the gloppy pungent aroma of sweat socks never occurred to me.
Haven’t used it. lol!
If you like greek yogurt though, you could try it and report back.
James-
Question and couple of thoughts. First, used thick cut oats and worked well. Will try steel cuts as you note above. Question, I assume skim milk or do you add a little fat (already have it with the yogurt).
Now my thoughts. Always use toasted nuts–you will make Alton Brown happy :). Toast a bunch at home and bring with you. Second, a game changer for me is that while it is fine cold (and certainly at 530 in the morning it works if going out for a long day hike); but simply pop some of it into the microwave to warm it up for an oatmeal feel.
BTW–I blasted mine with cinnamon.
Maybe you said in the video, but I missed it ….. is a batch still good the second day, if you don’t eat it all the first day? How long does it last? Thanks!
I’m kind of funny about texture, so I only eat it the first day. Maybe it’s all in my head, but it seems/feels like it might get to “mushy” after a while.
Stef has eaten it much later – like in the afternoon/evening. I don’t know if she’s ever pushed it to a second day.
FYI, I just ate the second half of a batch this morning that had been made two nights ago. It still tasted delicious and had the same texture. So I give a thumbs up on lasting two days!
Good to know!
Ok so I made a batch. I had 2 types of steel cut oats so picked the more oaty looking ones….I also had no apple, walnut or raisins. I used raspberries, goji berries and pecans. Way too much cinnamon, I like too much. I did about 3/4 cup of milk and 1/4 cup heavy cream just because….I wanted to throw in some chia seeds too, but I was out. I made it early to have a full day to stew.
in your ingredients list you forgot to add “walk the cinnamon by the bowl”
Will report on the results.
turned out great and tasty! creamy and with a good texture and chew for the oats. not mushy at all. Thanks for the recipe!
do you think it makes a difference what kind of oats you use? steel cut can be pretty small so maybe bigger oat bits?
I like steel cut oats, but I wouldn’t use them in this recipe.
I would be concerned that the cold liquids wouldn’t get through and soften up the pudgier steel cut oats. It might turn out like eating a bowl of tiny rocks.
It works great with the paper thin oats you normally find.
You could always try it and report back!
Paper thin oats? would that be the same as regular oats or quick oats?
Yep. We use regular.
Quick oats might be ready, well, quicker.
Looks good, I look forward to trying this out soon. I’ll probably go with dried cranberries instead of raisins (I like those on steel cut oats, too).
Is there a particular reason that heating this would be bad? Or is it just unnecessary?
You should add a note to the written recipe that it makes two servings – I wouldn’t have known that without watching the video all the way to the end.
Cranberries would totally work with this.
Never tried heating it. But then I never tried heating my Cap’n Crunch either.
I don’t suppose it would kill you to heat it. But for me, it would make it soggier and weirder and ruin that whole “get it and go” thing.
Good point about the two servings. I’ll add!