I have a love/hate relationship with oatmeal. I love the first three bites of hot oats, then, the texture starts to get to me. It's bite after bite of warm mush, and after a couple minutes, I'm barely motivated to finish the bowl.
I think it's the texture of warm cooked oats that puts me off (which is weird considering that a mushy bowl of lentils is my new favorite thing). So, when I was perusing Bon Appetit the other day for breakfast ideas, I came upon this newfangled concept of cold soaked oats, a.k.a. muesli. And damn, they are delicious.
The orange helps to brighten the hearty oat flavor and, let's be honest, toasted coconut is the bees knees. This breakfast bowl is perfect for livening up these grey Seattle mornings.
Muesli with Orange + Toasted Coconut
1/2 cup plain unsweetened yogurt*
1/3 cup rolled oats
2 tbsp orange juice (optional)
1 tbsp vanilla extract
1/2 tsp cinnamon
1 small orange, chopped (or half of a large one)
2-3 tbsp unsweetened coconut
*I use So Delicious Unsweetened Coconut Yogurt since it has no added sugar. You can get enough sweetness from the orange and vanilla extract.
1. The night before, mix together the yogurt, vanilla, cinnamon, and orange juice first, then add in the oats. Cover and let sit overnight. (I usually mix everything in a mason jar since I take it to go in the morning.)
2. Take out your delicious jar of oats in the morning. Add chopped orange. Toast the coconut either in a pan on low heat or in the oven at 350 F for 5-7 min. Top your jar/bowl with toasted coconut.
Extra add-ons: cocoa nibs (1 tsp), a chopped date, or pomegranate seeds (1/4 cup)