Miraval Bircher Mueslix
2 cups housemade granola (recipe below)
3/4 cup peeled and chopped apples
3/4 cup peeled and chopped pears
1 cup nonfat plain yogurt
1/4 cup skim or soymilk
1/4 cup raisins
1 T honey
In a bowl, mix all ingredients except milk. Add milk for desired consistency. Serve cold.
**I’m adding here that you should soak this overnight so the granola can soak up all the liquid!
Makes 11 cups
6 cups rolled oats
3 cups oat bran
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup honey
1 vanilla bean, split in half with seeds scraped out
3 cups unsweetened apple juice
1/3 cup golden raisins
1/3 cup dried cherries
1/3 cup dried blueberries
1/3 cup chopped dried dates
Preheat the oven to 400. Spread out the rolled oats and oat bran evenly on two baking sheets. Toast for 5-8 minutes, or until golden.
On another baking sheet, spread out the pumpkin and sunflower seeds and toast for five minutes, or until lightly browned.
In a small saucepot, simmer the honey and vanilla seeds over low heat for five to seven minutes. In another pot, combine the apple juice and dried fruits. Simmer for about five minutes or until soft. Drain.
In a large bowl, combine the oat mixture, seeds and dried fruit. Stir in the warm honey and stir to coat the oat mixture as evenly as possible.
Spread the oat mixture evenly onto two baking sheets and bake for ten to fifteen minutes, or until golden brown, stirring every two minutes to prevent burning.
Cool granola completely and then store in an airtight container for up to one month.
I don’t know about y’all, but I’m rushing to the grocery store right now to get the ingredients to make this. Thank goodness!