This cardamom muesli provides a nourishing blend of whole grains, nuts, seeds, and dried fruits that’s sure to keep you going all morning long. A perfect summer breakfast!
Muesli has been a staple breakfast food for me since I can remember. Although muesli may have a Swiss/German beginning, it’s a go-to breakfast in Sweden as well. You will often see recipes for Swiss Bircher Muesli, which is basically overnight oats. In Sweden, however, muesli isn’t soaked, rather, it’s eaten like a cold cereal, but with filmjölk, a cultured milk that is similar to kefir and plain yogurt.
And that is the key to the complete goodness of this breakfast: the cultured milk. Unlike granola that is yummy to eat on its own, muesli usually doesn’t do solo acts. It needs its milk–whether it’s a cultured probiotic or a plant-based milk. Just stir in the muesli, top with additional fruit if you like, and enjoy.
Muesli and cultured milk make an optimal breakfast for supporting digestive health. The muesli provides fiber-packed whole grains and the cultured milk provides probiotics and is very low in lactose. It’s also a nice, lower-calorie alternative to granola since it’s only sugar comes from the dried fruit and its only fat from the nuts and seeds.
Growing up, I would always add jam to the muesli and filmjölk to give it a little more sweetness. These days I go for fresh fruit, such as raspberries instead. You can even add frozen wild blueberries, they are so small that they thaw quickly, in addition to making pretty blue swirls when stirred.
An important part of this recipe is roasting the grains and nuts for just 10-15 minutes, this really helps bring out their flavors.
So what about the cardamom? I decided to add cardamom to this muesli because 1) I love anything with cardamom and 2) I just thought it would work really well. Turns out, it does work really well! I mean, it’s really delicious, so I’m guessing I’m not the first to think of this, even if it’s not how it’s commonly made.
In Sweden, traditional muesli contains a 2:3 ratio of whole oats to rye or wheat flakes, in addition to the other goodies, such as nuts and dried fruit. Since both plain rye flakes and wheat flakes can be hard to find in US grocery stores, I decided to make a version using quinoa flakes instead. Yes, they have a very different texture from the rye and wheat flakes, but they actually work really well in the muesli. In addition, they make this recipe suitable for gluten-free diets (just leave out the wheat germ).
I may seek out some rye flakes for my next batch, but in the meantime, I am enjoying this version of my muesli…which I think may also be a great base for cookies, what do you think?
- 2 cups old-fashioned oats (gluten-free if needed)
- ¾ cup quinoa flakes
- ¾ cup wheat germ (omit if gluten free)
- ½ cup roughly chopped hazelnuts or pecans
- ½ cup roughly chopped almonds
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- 2 teaspoons ground cardamom
- ½ cup prunes, chopped
- ½ cup raisins
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Spread oats, quinoa flakes, wheat germ, and nuts onto
bakingsheet. Roast for 10-15 minutes until just fragrant.
- Let cool and then sprinkle with cardamom, and add the seeds and dried fruit. Mix well and then add to an airtight glass container.
- Serve with your favorite cultured milk or yogurt.