Eatsy: Cherry Ginger Muesli With Cocoa Nibs

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continentaldrift

Story by Kimberley Hasselbrink

Published on July 12, 2012 in Eatsy

continentaldrift

In the world of breakfast cereals, muesli often gets short shrift. Granola claims the spotlight, and understandably so, with its satisfyingly crunchy texture and sweetness. But I’ve never been entirely sold on granola as a daily breakfast, mostly because the path to all that crunchy sweetness requires a heck of a lot of oil and sugar.

I don’t think that granola has a right to singular breakfast cereal glory, though. So I borrowed some of granola’s most winning ideas and paired them with muesli. There is a delightful element of surprise in the result: piquant wedges of crystallized ginger and the rich, sharp crunch of cocoa nibs play perfectly with the intensely sweet dried cherries. Crisped rice and sliced almonds add texture — a welcome thing in a bowl of muesli. Plus, it’s the easiest thing to throw together, and you can make a huge batch to have on hand for those woefully busy weekday mornings. And it’s a great food to bring along for a weekend of camping or a healthy snack on the plane. Pair it with some yogurt and fresh fruit, and perhaps a little sprinkle of crunchy sugar, and you’re all set.

Kimberley Hasselbrink

Cherry Ginger Muesli With Cocoa Nibs
Yield: about 10 servings
4 cups rolled oats
2 cups crisped brown rice
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon sea salt
1 cup dried cherries
3/4 cup sliced almonds
1/2 cup chopped crystallized ginger
1/2 cup cocoa nibs

Kimberley Hasselbrink

In a large mixing bowl, combine the rolled oats and puffed rice with the cinnamon, cardamom and sea salt. Mix well, either using a large wooden spoon or your hands. Add the cherries, almonds, crystallized ginger and cocoa nibs and stir to combine.

Kimberley Hasselbrink

Store in a glass jar until ready to use. Top with your favorite fresh fruit.

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

3 Featured Comments

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  • HoodVintageandWool

    Elisabeth Ryan from hoodwool says: Featured

    wow! thanks for this great post. I acutally made some granola yesterday and was having the same thoughts about the sugar and oil. I am definitley sold on the idea of making my own cereals. They are so inexpensive to make at home, and they taste so much better and have much more nutritional value than their storebought couterparts. It's funny how many things we regularly eat that we don't think of being able to make at home.

    342 days ago

  • shopgoodgrace

    Teresa from shopgoodgrace says: Featured

    This looks wonderful! I love that it can be made in bulk and just portion the amount out that you need. The spices seem like they make it extra special!! (I imagine the kitchen must smell incredible when this is prepared!!)

    342 days ago

  • Fabulosophy

    Caron from Fabulosophy says: Featured

    What a great combination of ingredients. I almost forgot about muesli living here in the USA - I ate it all the time growing up in South Africa. I will definitely have to make some again. Thanks for sharing!

    342 days ago

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