Last week, I had the absolute luxury of being on a lovely vacation in Puerto Rico. This was the first time away from the kids on a vacation in ten years. While my husband was busy lounging in the sun and swimming in the ocean, I was on my iPad researching restaurants because, as I’m sure you have figured out by now, I think a lot about food.
This was not my first time in Puerto Rico. I went years ago with some girlfriends for an equally lovely time away filled with fun, and of course, food.
Both times had more similarities than just sunshine, the warm ocean and small bikinis. Both experiences, in separate hotels had the most delicious muesli which I had for breakfast each morning. But the difference this time was that I was nosy enough to ask the waiter for the recipe.
This recipe is really genius because of how easy it is. Muesli is, in it’s simplest form, soaked oats. The hardest thing to do is remembering to prepare it the night before. Because of the simplicity of this recipe, it’s really great to personalize it in the same way as you would your hot oatmeal in winter. For summer, as I did this morning, I added peaches, coconut, honey and almonds. However, the combinations are really endless:
- mixed berries and cream
- applesauce and brown sugar
- bananas, walnuts and dates
- mango, pineapple and coconut
The list could go on and on! This will definitely be a staple in my house. Easy to prepare and easy to customize for picky eaters who want to have their own spin on things!
Have ideas on how you would top yours? I’d love to hear them!
serves about 4, with toppings
I like my morning cereals not that sweet, so I only used a little honey over the top, but you could add more…make it your own!
1 cup whole oats
2 cups almond milk (or any milk you prefer)
about 1-2 T honey
1 peach, cut into bite size pieces
1/4 cup almonds
1/4 cup coconut flakes
In a medium sized bowl, mix oats and milk. Let soak overnight. In the morning, scoop some oats into a bowl and mix in your toppings.