While I’m proud of my Floridian heritage (ha), there’s no doubt that my heart belongs on the west coast. I’m completely in love with the food culture in my new California home. The most gorgeous produce is both cheap and plentiful. The bulk bins overfloweth with every healthy ingredient. It’s paradise for locavores.
Since we’ve already been talking about planning ahead for our meals, let’s convert all those good vibrations into a make-ahead breakfast fit for a California king!
This collection of toppings reminds me of driving down the I-5 through the more picturesque stretches of the Central Valley… nothing but California sunshine and zillions of acres of fruit and nut orchards. My favorite local grocery chain (Sprouts!!) makes it easy to recreate this experience with their bulk “California Trail Mix,” but you can use any blend that strikes your fancy.
I’ve read plenty of posts by bloggers sharing their formula for muesli… and I’ve noticed that it’s tough to describe cold oatmeal without some variation of “I know it sounds gross.” Because, I mean, it kind of does. But get over it! Once you try a chilled, creamy serving of oats, you’ll be hooked.
I’m a steel cut oat lover, but I was a little concerned that they would be too sturdy to eat uncooked. Fortunately I was wrong – they’re perfect! And as a bonus, compared to rolled oats they actually hold up better over time, so they’re perfect for prepping a whole batch of jars several days in advance.
Do you like a breakfast that’s light but still substantial? Because I know that 1/3 cup of oats doesn’t sound like much, but with whole grains, protein and healthy monounsaturated fats… this one has serious staying power. If you’re still not satisfied, throw in some flax meal or chia seeds for an extra fiber/omega-3 punch.
I know this clunky jar mouth obstructs your view of the muesli, but I just had to show this breakfast in its natural state: portable and ready to fill you up with nourishment, where ever your day takes you!
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Steel-Cut Muesli, California-Style
- 1/3 cup steel-cut oats
- 1/2 cup milk or soy milk, almond milk, etc.
- 1/4 cup Greek yogurt
- 1/4 cup mixed nuts and dried fruit I used walnuts, almonds, pistachios, raisins and dates
- 1 plum or other fresh fruit chopped
- a drizzle of honey if desired
- The day before you plan to eat your muesli, combine the oats and milk in a bowl or small jar and refrigerate overnight. The next morning, serve chilled and topped with yogurt, nuts, and fruit.