Apricot & Hazelnut Muesli

I was introduced to muesli during my very first trip to New Zealand back in 2005 at a small hotel on the shores of Lake Taupo. It was just before the beginning of winter, so the hotel (and the town) was seemingly deserted aside from myself and my travel partner. The breakfast buffet was so eye opening and delicious, it completely changed my morning habits. With a spread of fresh fruits, European style yogurts, jams, and this funny looking oat based cereal called muesli - that little hotel had made me my favorite breakfast that I'd never had. 

There's something about museli that just feels filling and hearty to me. While I could enjoy it with yogurt, my favorite way is to soak it in my homemade Almond Milk for about 5 minutes and add a teaspoon of Rhubarb & Meyer Lemon Jam. A jar full of muesli is also one of my favorite recipes to take on the road with me. At this point it's pretty easy to find at least a carton of non-dairy milk wherever I travel, but finding gluten free muesli that doesn't have raisins or cranberries seems to be near impossible. The other advantage of making it at home is that I got to stock it full of my favorite dried fruit and nuts - most often I go with this combination of apricots and hazelnuts.

Apricot & Hazelnut Muesli

Ingredients

1 1/2 cups gluten free rolled oats

1 cup brown rice flakes

1/2 cup quinoa puffs

1/2 cup hazelnuts, chopped

1/2 cup dried apricots, chopped

1/4 cup white buckwheat

1/4 cup chia seed

Make

Combine all ingredients in a large bowl and stir together.

Makes enough to fill a Le Parfait Super Terrine 39 Jar (1000 grams).