I entered this original recipe into Healthy Aperture’s Brunch Recipe Contest back in March. No word on whether I won or not. I’m guessing no, but that’s OK, because developing a recipe that’s clean, ridiculously tasty, and dead simple is enough of a prize!
I love this muesli because it’s healthy and easy, and full of sweet, exotic flavors, but with a spicy kick. And with the temperatures finally warming up, it’s the perfect time to get our warm-weather oats on. To save time, you can make a couple batches in advance and just grab and go the next few mornings. The recipe makes two servings, but can be easily doubled or tripled.
Coconut Cardamom Muesli With Yogurt, Sultanas, And Clementines
Makes 2 servings
1 clementine (or a similar mandarin orange)
1 cup yogurt
1/2 cup rolled oats
4 tablespoons sultana raisins
4 tablespoons unsweetened shredded coconut
1/2 teaspoon ground cardamom
1/4 teaspoon salt
10 almonds, chopped
Peel and separate the clementine into segments. If you are substituting with a different mandarin orange and it is not seedless, run your fingers along the top of each segment and gently pop out the seeds. Roughly chop each segment into three pieces.
Place the chopped clementine with all the other ingredients, except the almonds, in a large bowl and mix thoroughly with a spoon. Divide the muesli evenly into two separate mason jars or other air tight containers. Place them in the refrigerator to soak overnight.
When you’re ready for brunch, just grab your jars of muesli, top with chopped almonds, and dig in! (Eating this in bed in your pajamas is highly encouraged.)