Lately I’ve been making breakfast recipes that are barely recipes. In Japan, I basically stopped eating cereal for breakfast because my choice was either 1. sugar cereal at the local supermarket or 2. expensive “healthy” cereal at the import store. So I started making muffins, bagels, oatmeal, yogurt, and breads. (As much as I like miso, fish, and rice for breakfast, I didn’t have the time to make it for breakfast.)

As a result, I’ve reduced my cereal intake to “emergency box of cereal” for times when I really don’t have anything to eat, but I’ve been experimenting making my own cold cereals: granolas and muesli. Muesli is great–it keeps for a long time, requires no baking (except maybe toasting nuts),  can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.

I usually mix mine with yogurt and/or milk (soy or otherwise) in the morning (1-2 hours prior to eating) or the night before and then add fruit before eating. This recipe is gluten free (if gluten-free products are used) and vegan.

Coconut Muesli

Yields: ~5 cups
Servings: ~8-10 (1 serving: 1/3-1/2 cup + milk/yogurt + fruit)

Ingredients

3 cups (300 g) rolled oats
1/3 cup (38 g) unsweetened shredded/grated coconut
1/3 cup (15 g) ground flax seed (flax meal)
1/2 cup (75 g) golden raisins
1/2 cup (50 g) chopped almonds
a pinch of salt

Procedure

1. Mix ingredients together.
2. Store in an airtight container.
3. Serve with yogurt and/or milk (your choice: soy, cow, almond, etc.)