Breaking the Breakfast Rut

I have a confession.  Most mornings my breakfast consists of a peanut butter Think Thin bar and three cups of black coffee.  Awful, right?  Like everyone else, I’m usually rushing to get to a meeting or a workout and have zero time or inclination to get creative.

Last week I ran across a recipe for “overnight oats” that reminded me of the Swiss Muesli at the Park Hyatt in Beaver Creek, Colorado.  When we stay there, I fill up on this nutrient-rich rolled oat/fruit/nut/yogurt dish before skiing and it holds me until lunch (a cheeseburger and cold beer get me through the afternoon, but that’s another post).  So I started messing around in the kitchen and came up with three make-ahead Muesli recipes using some of my favorite ingredient pairings.  You can certainly make it the morning of, but I really like how thick the mixture becomes over time.  A thicker consistency also cuts down on the mess if you’re eating on the run.

Pistachio, Date and Orange Muesli

makes two 1-cup servings

  • 1/2 cup rolled oats (not quick cooking or instant)
  • 1/2 cup plain Greek yogurt (I used Fage 0%)
  • 1/3 cup milk
  • 1/3 cup orange juice
  • 3 to 4 dates, pitted and chopped
  • 3 tablespoons chopped pistachios
  • 1/2 cup peeled and chopped clementine or orange segments
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon vanilla extract
  • 2 tablespoons honey
  • tiny pinch salt
  1. Stir all ingredients together and divide between 2 8-ounce canning jars or tupperware containers.  Cover with lid and refrigerate overnight.

Peanut Butter and Honey Muesli

makes two 1-cup servings

  • 1/2 cup rolled oats (not quick cooking or instant)
  • 1/2 cup plain Greek yogurt (I used Fage 0%)
  • 2/3 cup milk
  • 2 tablespoons peanuts, chopped
  • 1/4 cup peanut butter (I’m addicted to Parker’s peanut butter which is in the refrigerated section of the grocery store, but any brand will work.)
  • 3 tablespoons honey (This is a lot of honey, but I wanted it to shine through as a main ingredient.  You can always use less if you prefer.)
  • 1/4 teaspoon cinnamon
  • 1/2 banana (optional)
  1. Stir all ingredients together (except for banana) and divide between 2 8-ounce canning jars or tupperware containers.  Cover with lid and refrigerate overnight.
  2. Dice or slice one-half banana and stir in just before serving if desired.

Apple, Cinnamon and Maple Walnut Muesli

makes two 1-cup servings

  • 1/2 cup rolled oats (not quick cooking or instant)
  • 1/2 cup plain Greek yogurt (I used Fage 0%)
  • 2/3 cup milk
  • 1/2 cup apple, very small diced
  • 2 generous tablespoons chopped walnuts
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • tiny pinch salt
  1. Stir all ingredients together and divide between 2 8-ounce canning jars or tupperware containers.  Cover with lid and refrigerate overnight.

The great thing about these recipes is they work beautifully with substitutions.  Play around with your favorite ingredients and see what you come up with.  Anything goes!

2 thoughts on “Breaking the Breakfast Rut

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