Quick Winter Breakfasts: Mulberry Museli 2 Ways

Once it starts getting colder in get mornings I turn to making different variations of oats as a simple, healthy weekday breakfast. And OMG it’s so freakin’ easy when you make it ahead! This simplified my morning routine tremendously. I’m talking instant breakfast every morning you can make before your eyes are fully open #I’mnotamorningperson.

The beauty is that you can make infinite variations based on the different ways you accessorize your oats and how you prepare it. Starting with a base of quick oats you can add all types of of nuts, seeds, dried fruit, and spices that please your palate.

Today I want to share with you two ways you can make this delicious and healthy breakfast.

Here’s where you start…

First, decide what you are going to combine with your oats, the options are endless but here are some of my favorites:

Nuts: Walnuts, Almonds, Cashews, Pecans, and Brazil Nuts

Seeds: Chia seeds, Pumpkin Seeds, Sesame seeds, Hemp seeds, and Flax seeds.

Dried Fruit: Raisins, cranberries mulberries, banana chips, dehydrated blueberries/strawberries/raspberries, and mangos.

Spices: Nutmeg, Cinnamon, Clove, Cardamom

Note: The recipe I am about to share with you is by no means the one you have to make if you are following this recipe. You can swap out any of the ingredients I use with your choice of the above options. Use what you already have, and use what you like! This recipe is really interchangeable.

You may also decide how much of each one to put in. There’s really no key ratio, it just depends on how much you want. I like to do even ratios of the above ingredients, just because I’m OCD like that.

Once you make a big batch of this and store it in an air tight container you have breakfast ready every day!

Ingredients:

2 cups quick oats
1/2 cup pumpkin seeds
1 cup dried mulberries (warning, they are very sweet, so use less if you’re not into sweet oatmeal)
1 cup coconut flakes
1/4-1/2 cup maple syrup (For Recipe #1 only)
1/4 cup melted coconut oil (For Recipe #1 only)

Recipe #1: Winter Mulberry Granola

If you are a cereal person, this is for you. This method involves slightly roasting your oat mixture to create a type of granola which will mix well with the milk or nut milk of your choice.

Directions: Preheat the oven to 350 degrees. Mix all the dry ingredients listed above into a bowl. Slowly drizzle in the melted coconut oil and maple syrup, stirring until everything is evenly coated. If you don’t want your granola to be too sweet, then go lighter on the maple syrup. On a lightly sprayed baking sheet, evenly spread the oat mixture and bake in the oven for 10 minutes.

Once it’s roasted for about 10 minutes (careful not to burn it) it should make your kitchen smell AMAZING and will have a lovely golden color to it.

How to serve: Take 1/3-1/2 of a cup of the granola and serve it with almond milk like a cereal, or over yogurt. I have an old Cashew Milk recipe from the wee early days of this blog. Check it out if you want to see how my photography skills have improved! It’s a good laugh.

Recipe #2: Warm Mulberry Museli

Directions: Incorporate all the dry ingredients from the above ingredient list (you do not need the maple syrup or coconut oil for this one). Store in an air tight container.

Yep that’s it. The beauty of this recipe is that it’s probably the fastest and easiest thing you can make. No baking required!

How to serve: HOT- Take 1/3-1/2 of a cup of the mixture and combine with 3/4 of a cup of water or milk on the stove on medium heat for about 2-5 minutes until it resembles oatmeal. COLD- Take 1/3-1/2 of a cup of the mixture and pour milk over it like a cereal.

However you decide to make this, know there are so many different variations available to you. So make it your own, don’t go crazy buying ingredients you don’t want or need, and let your palate be your guide!

Fun Fact: The difference between a granola and a museli is that while granola is baked with a sweetener and oil to bind the ingredients together museli is an unbaked cereal. Granola is usually served cold with milk or yogurt, while museli can be served cold like a cereal, or hot like an oatmeal.