Enter the new breakfast. Muesli.


Such a choice of cereal on holiday

Having spent a week in Austria I have been inspired by the simple but also complex breakfast that is muesli. I’ve always liked porridge in the winter as a filling warming breakfast, but as spring moves in, my need for a warming breakfast moves out. I tend then to resort to spelt toast, which doesn’t really fill me up enough. So I was keen to try muesli while on holiday. I’ve never really tried making my own.  There are so many ready made varieties on the market that it can be a minefield of what to choose. With fruit, without nuts. With coconut, without seeds. With added sugar, without cacao nibs. What to choose?

Make your own. It’s not difficult.

While away, I chose the plainest version from the array of bowls at breakfast, then I added my own selection of seeds and nuts. I only needed a couple of spoonfuls but my oh my, it was delicious! Filling and full of nutrients.

As many of you know I am a juicing fan, rather than a ‘Bullet’ girl. For those of you who blend, you may add nuts and seeds to your own puree. Personally, I’d rather have a clean juice right into my tummy first thing, and then my breakfast half and hour later. Breakfast for me is one of the best meals of the day and when on holiday I really love choosing what to have. In fact, each day I ask, ‘How many breakfasts do we have left?’ It drives MrH mad! Normally my intake nuts and seeds are eaten as snacks or in a salad, but I’m aware I probably don’t get quite enough. So I have decided to alter my breakfast routine slightly, and have a custom made muesli. Although porridge is a great start, it takes time to make and is too hot for me during the warmer months of the year.

For those of you who think it’s like eating wood shavings, well, you’re obviously buying a cheap wood shaving tasting brand! Make your own. Make up a lot in advance and keep in an airtight container. A typical serving would be 1/3 – 1/2 a cup and ideally with almond or hazelnut milk, although I did notice while away that most people ate theirs with yoghurt and fruit.