Cardamom Muesli

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!

A couple of notes: One, you could really mix together any combination of grains, nuts, and seeds. Two, I usually make the simple version below, but grew up enjoying the Swedish version which entails toasting the grains, nuts, and seeds first.

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Prep Time 10

Servings: 12 servings

Course: Breakfast

Cuisine: Swedish, Swiss, Vegetarian

Ingredients Method

Ingredients

3 cups old-fashioned oats certified gluten-free if needed
¾ cup wheat germ (or chia seeds) optional; use chia seeds or quinoa flakes if gluten-free and/or add flax meal upon serving
½ cup chopped or sliced almonds
½ cup chopped pecans or hazelnuts
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
2 teaspoons ground cardamom optional; could also use cinnamon or ginger
½ cup chopped prunes optional
½ cup raisins optional

Method

Simple Version

Mix everything together in a large bowl. Transfer to an airtight glass container and store at room temperature.

Swedish Version

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Spread oats, nuts, and seeds onto the baking sheet. Roast for 10-15 minutes until just fragrant.
Let cool and then sprinkle with cardamom, and add the wheat germ or chia seeds and dried fruit. Mix well and then add to an airtight glass container.

Serving Suggestion

Serve with your favorite cultured milk or yogurt. Stir together muesli and yogurt or milk and enjoy right away or let sit for at least 30 minutes before eating if you prefer the oats to soften a bit first. Then top with additional toppings such as fresh fruit, flax meal, honey, and/or jam.