I always think the guy who created muesli was great. It's just a small thing for breakfast but it contains so much concentrated nutrition: Nuts provide the protein and fat, oats the carbohydrates, and dried fruits provide the vitamins. I think it's the fastest and most nutritious breakfast in the world!
I have been baking my own muesli all the time, ever since I learned of this food. Once, out of curiosity, I bought a pack of imported muesli, and trying it made me never want to taste it again. The taste can be described in one word: boring. Sure, maybe you could get more varieties abroad; it's just not easy to get them here. I have to say my own tastes much better! I guess it might also be that I made it myself. Just like how most people are never tired of their mom's cooking, when food is mixed with love and care, it does taste extra yummy. Actually, some while ago, I also mixed my feelings into muesli, and baked it overnight so it could reach my "crush" in Paris as soon as possible. I don't know when I will have that chance again. Mais, c'est la vie!
4 cups organic oats
1 cup wheat germ
1/2 cup sunflower seeds
1/8 cup black sesame
1/3 cup honey (vegans can use maple syrup)
2 Tbsp canola oil
1 cup raisins
1. Mix the oats, wheat germ, and the seeds.
2. In another small bowl, mix the honey and canola oil, then drizzle it evenly into the oats.
3. Mix well again until most oats are coated with honey and oil.
4. Put the pan into a preheated 135C oven, bake for 25 to 30 mins, stirring every 10 mins.
5. When it cools, mix with the raisins, done!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.
Previous article: Annie eats a Middle Eastern trend: my pirated hummus
Next article: Chengdu doctor starts online "Blog Hospital"