I have a brand new breakfast obsession: This Dark Chocolate Raspberry Muesli.
If you’ve never had muesli, it’s a cereal made with uncooked oats, plus nuts, seeds, and fruit. You can eat it hot or cold, and it’s filling (without being heavy) and loaded with good nutrition (like fiber and protein). It’s also just-slightly sweet, unlike a lot of traditional granolas that taste more like dessert than breakfast. If you like oatmeal but don’t dig the texture of overnight oats, this is for you!
The recipe is from the new cookbook Rise & Shine: Better Breakfasts for Busy Mornings by Katie Morford, that features 75 breakfast recipes including Blackberry Orange Puffy Pancakes, Slow Cooker Cinnamon French Toast, Egg-in-a-Nest Pesto Pizza, and Milk and Cereal Bars to please all the eaters at your breakfast table. I’m cooking my way through the book, and my boys are already fans of the Make-and-Freeze Buttermilk Waffles, Strawberries and Cream Spoon Smoothie, and Almost Instant Chocolate Breakfast Drink.
- 2½ cups old-fashioned rolled oats (not quick oats)
- ½ cup slivered almonds or chopped nuts of your choice
- ⅓ cup raw pepitas (shelled pumpkin seeds)
- 1 cup whole grain cereal flakes,
- such as Uncle Sam cereal, or crispy brown rice cereal
- ¾ cup freeze-dried raspberries or strawberries (see Note)
- ½ cup finely chopped bittersweet chocolate (about 2 ounces)
- ¼ cup chia or hemp seeds
- Preheat the oven to 350◦F.
- Combine the oats, almonds, and pepitas on a baking sheet and spread out. Bake for about 12 minutes, until the oats are lightly toasted and the pepitas begin to brown. Remove from the oven and allow to cool for 15 minutes.
- Transfer the oats, almonds, and pepitas to a large bowl. Add the cereal, freeze-dried raspberries, chocolate, and chia seeds. Stir well. The chocolate may melt slightly and form little clumps, which is part of the muesli’s appeal.
- Store in an airtight container. Shake the container to evenly distribute the ingredients before serving with milk or yogurt.
Katie also shares these tips:
- If you can’t find freeze-dried berries, use dried cherries, dried cranberries, or raisins.
- You can top muesli with sliced banana, fresh berries, or another favorite fruit.
- Mix 1/4 cup muesli into your child’s favorite breakfast cereal to introduce the new flavors.
- Muesli will keep for up to 2 weeks at room temperature.
You can find more of Katie’s recipes over at her blog, Mom’s Kitchen Handbook. And read about how she raised three daughters who will happily eat all kinds of foods: How to Raise Adventurous Eaters.
Photos by Erin Scott
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
What’s the serving size on this recipe? How many servings does it make? I enjoy reading Katie’s blog.
Hi Nancy–I would say a reasonable/realistic serving would be 1/2 to 1 cup of muesli.
Thank you!
This looks delicious. Putting on my list to make this weekend. The kids will enjoy this also. They take breakfast to school and eat in their classroom, this would be perfect.
Hope they enjoy it, Marion!
Can’t wait to try with fresh fruit!
I have been making this regularly. My daughter and I love it. Thank you!
Miranda–that’s so great to hear!!
Looks colorful and healthy 🙂 I can make this as a breakfast for my daughter. Pinned it already.
I had never tried Dark Chocolate Raspberry Muesli. But after reading your blog and seeing the snap of the majestic food. Thanks a lot for pictures and recipe, Sally!