The Everyday Chef: How To Make the Best Homemade Blueberry Muesli
Alex Caspero, MA, RD, CLT
Everyday Chef, Fruits & Veggies—More Matters
I have a love/hate relationship with oatmeal. I loved it all through my teen and college years, eating bowl after bowl as a healthy, inexpensive and filling option for most meals. For whatever reason, soon after graduation I completely lost all interest in the food. Perhaps it was a rebellion from eating it too often or having a different budget for food overall, but during those years I would take almost any food option over oatmeal.
Fast-forward a decade and I’m slowly introducing oatmeal back into my diet. A recent trip to New Zealand changed my entire perspective and squarely put oats back in my life, though mostly in a muesli form. If you aren’t familiar with muesli, it’s similar to overnight oats – soaked oats with nuts, seeds and fruit that’s usually eaten cold. After seeing muesli being offered in just about every coffeshop and café in New Zealand, I knew I had to give it a fair try.
I’m not exaggerating when I say that two bites into a cherry muesli bowl in Queenstown, I was hooked. Creamy, nutty and incredibly satisfying. I got the exact same thing the next day, and the rest is history. This blueberry version is my attempt at recreating that delicious bowl. Rolled oats covered with a thick banana-almond milk and plenty of nuts and seeds for texture and healthy fats. Like most oatmeal recipes, this one is completely customizable to whatever you have on hand. Feel free to sub in additional berries throughout the summer and change up the nut recommendations based on what you have in the pantry.
1 ripe banana, sliced
1½ cups vanilla almond milk
1 cup rolled oats
2 tablespoons pure maple syrup, plus more for drizzling
1 tablespoon chia seeds
¼ cup pumpkin seeds
¼ cup toasted almond slivers
½ cup fresh blueberries, plus more for topping
Combine the banana and ½ cup vanilla almond milk in a blender and purée until thick. Pour into a large bowl and add the remaining ingredients.
Whisk together until combined and cover. Refrigerate for at least 6 hours, preferably overnight.
When ready to serve, divide into three bowls and top with additional blueberries and drizzle with maple syrup, if desired.
Per serving (3): 350 calories, 15g fat, 2g saturated fat, 0mg cholesterol, 542mg potassium, 92mg sodium, 46g carbohydrates, 17g sugars, 8g fiber, 11g protein
Photo Credit: Alex Caspero