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.
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
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.
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.