I really tried to come up with something good after a long hiatus from Salad Mondays. I still eat salads, like everyday, but they’re the same damn salad. This salad to be specific.
So yesterday I decided to try something different.
Ok, I’m lying, it was basically that same salad with a tahini based dressing.
Looks ok, doesn’t it?
It was gross. Not super gross, but heavy gross, and unworthy of being touted as a Salad Monday salad.
SO – this was going to be a post I saved for a Friday or a Saturday to inspire some weekend projects but instead, since it turned out so beautifully and made me so happy this morning, I decided to share this little bit of success/heaven.
Every morning I eat some oat based breakfast. It’s usually overnight oats or granola or muesli. After months of the first two, I caved and bought a bag of Marks and Spencer’s “Four Berry Muesli”. Very delicious. Also, very expensive at about SGD15 a bag. It was also close to expiration.
So every morning, as I shoveled this very expensive and slightly stale cereal down my throat (with greek yogurt, obs), I realized I should try making it because a) I had most of the ingredients in my house and b) whatever I made should be cheaper.
This is what I came up with and seriously – it tastes fresh and nutty and is WAY better than any store bought muesli I have ever had, is easier to make than granola and is probably healthier – coz no added sugar!
3 cups rolled oats
1 cup chopped almonds, toasted/roasted (with no added salt)
1 Tbsp chia seeds
2/3 cup raisins
2/3 cups dried cranberries
Preheat oven to 175C/350C.
Spread oats onto a baking sheet until its 1/4 inch deep (ish). Toast for ten minutes, stirring once in the middle.
Remove from oven and cool in a separate tray/ big plates.
At this point you can toast the almonds if you need to. Ten minutes should do it.
Once cool, evenly scatter the almonds, chia seeds, raisins and dried cranberries over the oats.
Serve with milk or yogurt. Drink black coffee. Revel in your brilliance.
*Adapted from Leite’s Culinaria.