I’m too embarrassed to admit how long I’ve been hooked on this stuff!
This lively Muesli makes a daily appearance in my food diary. I’ll go so far as to admit that on busy days 3 helpings of it served with fresh fruit might be the only thing in my diary!
Preparation: In order to optimize the nutritional content of this Muesli, I like to start 3 days earlier by soaking and sprouting the sesame and pumpkin seeds, the sunflower seeds only take 24 hours to come to life. I then dehydrate them (about 4 hours in an oven, on the lowest setting - with the door kept ajar) just as they start to shoot. I’ll also soak unpasteurized nuts for about 4 hours to remove any phytic acid before dehydrating again. High levels of phytic acid in nuts can reduce our iron and zinc levels.
By the way, if you’ve skipped the sprouting stage it wont make any difference to your enjoyment of this delightful chow!
Without sprouting or soaking this muesli takes about 10 minutes to throw together.
So here’s the recipe for this simple but fortifying staple:
Sprout Fest Muesli
- 5 cups of Jumbo oats
- 1/4 cup whole almonds
- 1/4 cup Brazil nuts
- 1/4 cup walnuts
- 1/4 cup of sesame seeds
- 1/4 cup of sunflower seeds
- 1/4 cup of of pumpkin seeds
- 1/4 cup of dried blueberries
- 1/4 cup of chopped dates
- 1/4 cup of prunes (I like to chop them into the mixture)
- 1/4 cup of sultanas
Mix it all together until all of the ingredients are evenly dispersed throughout. That forms the Muesli base.
Its already packed full of nutrients but at The OKOactive Kitchen, its served up with sprouted buckwheat and fresh fruit for that extra, live kick.
I like to add grapes because they burst their delicious flavor in the mouth and create a taste bud party, and best of all banana, banana, banana!
It goes well with just about any variety of milk. Alternatively it packs a real taste punch when pre soaked in apple or pineapple juice… Or both!