Starting your day with a nourishing breakfast can help set a positive tone. This month’s cooking class at the Adventist HealthCare Shady Grove Medical CenterAquilino Cancer Center focused on the day’s first and most important meal. Many people don’t have time in the morning to make breakfast, so planning ahead is the key. Consider making muesli the night before or freeze mini egg frittatas to reheat and grab as you run out the door.
Apple Cider Muesli
By Deb Lindsey for The Washington Post
- 1/2 cup thick-cut rolled/old-fashioned oats (do not use instant or quick-cooking oats)
- 1/4 cup plus 1 tablespoon unsweetened apple cider (may substitute unflavored kombucha)
- 1 to 2 tablespoons raw walnuts, broken into pieces if whole
- 1 tablespoon raw, hulled, unsalted pumpkin seeds (pepitas)
- 1 to 2 tablespoons raisins
- 1/2 medium apple, cored, preferably a fine-grained, crisp variety such as Golden Russet (may substitute a crisp, slightly tart variety such as Pink Lady)
- Pinch ground mace (may substitute ground cinnamon or cardamom, or freshly grated nutmeg)
- 1/3 cup plain yogurt, for serving (optional)
Place the oats in a serving bowl. Pour the cider over the oats; use your fingers to pat the oats down so the surface is moistened. Cover with a plate to rest overnight at room temperature.
In the morning, use a spoon to fluff and separate the oats; they should be springy yet slightly tacky. Add the pumpkin seeds, then the walnuts and raisins (to taste).
Use the large-holed side of a box grater to grate the apple down to the peel, discarding the peel (or reserving it for another use). Quickly stir the grated apple into the oats (to keep the fruit from browning).
Sprinkle with the mace. Spoon the yogurt on top, if using, just before serving.