Yes, I know, another muesli recipe — I couldn’t resist. This was so easy, quick and delicious to make I wanted to share the recipe. I was lucky it was a beautiful day with nice light so it photographed very well too!
We had gotten some really nice mangos the day before while touring around the Asian market. For some reason the mango at our Asian market are always so much nicer than at our local grocery store. When putting together my muesli for breakfast the mangos were a clear choice! Typically I would have done an apple but not with those mangos about. I decided to add the quinoa for a few reasons. First, it was there, and second, I have been doing a lot of exercise lately so why not add quinoa? Quinoa is an awesome ancient grain (technically a seed I suppose), which contains all 9 essential amino acids, making it a complete protein. Throw in some flax seed, some toasted almonds and garnish with some grapes . . . you have a fantastic and healthy breakfast!
Swiss Muesli with Oats, Mango, Flax, and Quinoa
Makes about 1.5 quarts
2 cups quick oats
½ cups cooked quinoa
3 cups skim milk
2 tablespoons agave nectar
½ tablespoons cinnamon
1 tablespoon flax seed
1 ripe mango, diced
4 tablespoons sliced, toasted, almonds
20 grapes, sliced in half
- In a container large enough to hold all the ingredients add the milk and cinnamon, then whisk to dissolved the cinnamon and work out any lumps. Add agave nectar.
- Add oats, cooked quinoa, flax and the mango.
- Allow to sit anywhere from 10 minutes to a few hours before eating. If it sits longer you may need to add a splash of skim milk to loosen it up. Sometimes I make enough where I have some in the refrigerator for the next day. This does change the texture as the oats absorb more of the milk, however if you thin it out with a bit of skim milk it’s still delicious and fresh.
- I like to add the almonds and some sliced grapes on top when dishing up. You can even reserve a bit of the mango for the top too!
Thyme to get busy,