Toasted Coconut & Oat Bircher Muesli

I found this recipe on Joythebaker.com. "Bircher" Muesli was developed in the 1900's by a physician and is commonly served in Switzerland and Germany as a light evening dish. 

You know how important breakfast is, and usually there is no time to make anything before heading off to work early in the morning. (if you are anything like me that is!) This muesli solves that problem, because once you make the "base" muesli it will keep for up to a month. 

Plan ahead though, because you scoop out your desired portion ( keep in mind the oats will expand, so scoop out less than you think you will need)...I use a small wide Ball glass jar with screw lid...scoop out your desired portion in your jar and then I grate half of an apple, OR half of a pear into the muesli, mix it up, and then you pour almond milk (or milk of your choice) just to cover; screw the lid onto the jar and place in the refrigerator for at least two hours, or overnight. In the morning pour the muesli into your bowl and add a little more milk if you so desire, and top with sliced banana, blueberries, or strawberries if you wish. Or just eat it out of the same jar you soaked it in.. easy peasy for on the go - and yummy!

Use the big flake coconut. This is what I used - Bobs Red Mill Flake Coconut

4 cups old-fashioned oats

1 cup unsweetened coconut flakes (if all you have is sweetened coconut, that’s fine too)

1 cup coarsely chopped dry roasted almonds ( I roasted my own)

1 cup dried cranberries (or any dried fruit you like - I used dried cherries)

1 cup coarsely chopped candied ginger ( I left the ginger out)

1/4 cup chia seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt ( I used only a small pinch)

To Serve:

cold almond milk, or milk of your choice

half of a grated apple, OR, grated pear

pure maple syrup

fresh fruit of your choice, banana, blueberries, strawberries, etc

Place two racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  Place oats on an ungreased and unlined baking sheet.  Place coconut on a second ungreased and unlined baking sheet.  Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes.  Coconut browns quickly, so watch it closely. Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt. Toss it all together.  To store, place in airtight jars or in tuppeware.

To Serve:
Prepare muesli the night before, or at least a few hours before you’d like to serve it.  This is what I did. ...Scoop desired amount of muesli into a bowl, or glass jar.  Add in grated apple, OR pear if using.  (and why wouldn't you it's yummy!) Pour almond milk over the muesli just to cover.  Cover and place in the fridge overnight, or for at least 2 hours.  

When ready to serve, drizzle with a little more milk if desired, and some pure maple syrup. Top with fresh fruit if using.