About this recipe
Now that I know carbs are not an issue as long as they are healthy carbs, I’ve been enjoying this muesli again. I usually eat it at the end of my brunch and I love to top it off with a sliced banana and fruit that’s in season, like mandarines or berries.
The seeds and grain in this recipe are my personal favourites. Feel free to find your own perfect mix. I’ve added a few ideas in the variations section below to get you started!
Muesli
Ingredients
- 3 tbsp Greek Yoghurt
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 2 tbsp hemp seeds
- 1 tbsp nutritional yeast
- 2 tbsp whole barley oats (crushed)
- 1 pinch salt
- fruit (optional)
Instructions
- Add the yoghurt into a small bowl.
- Add all the seeds, grains and the pinch of salt to the yoghurt and stir.
- Optional: Chop up some fruit on top.
Variations
Vegan
Use vegan yoghurt instead. You can also try oat or nut milks if you prefer.
Supplements
For me, adding the nutritional yeast to the mix is the easiest way to eat it and I no longer forget. If you like to eat any other powdered supplements, like maca or spirulina, you can add it too.
Seeds and grains
Let’s start with seeds: You can leave out any of the seeds I used or mix them in in different quantities. I prefer barley and spelt to oats, but which grains you use is up to you. Just make sure to get the whole grain variety, and if possible, only crushed, not shredded. When grains are shredded, the healthy complex carbs are chopped to pieces and the grains are no longer healthy.
Fruit
I always eat my musli with fresh fruit. One chopped up banana and then whatever fruit is currently in season. The mix of the sour yoghurt with the sweet fruit is incredibly delicious. By the way, if you dislike the sourness of yoghurt, mash up the banana first, then add in the yoghurt (maybe just 1 tbsp). You’ll get a much sweeter muesli.
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