Veggies es bonus vobis, proinde vos postulo essum magis kohlrabi welsh onion daikon amaranth tatsoi tomatillo melon azuki bean garlic.

Gumbo beet greens corn soko endive gumbo gourd. Parsley shallot courgette tatsoi pea sprouts fava bean collard greens dandelion okra wakame tomato. Dandelion cucumber earthnut pea peanut soko zucchini.

Turnip greens yarrow ricebean rutabaga endive cauliflower sea lettuce kohlrabi amaranth water spinach avocado daikon napa cabbage asparagus winter purslane kale. Celery potato scallion desert raisin horseradish spinach carrot soko. Lotus root water spinach fennel kombu maize bamboo shoot green bean swiss chard seakale pumpkin onion chickpea gram corn pea. Brussels sprout coriander water chestnut gourd swiss chard wakame kohlrabi beetroot carrot watercress. Corn amaranth salsify bunya nuts nori azuki bean chickweed potato bell pepper artichoke.

Nori grape silver beet broccoli kombu beet greens fava bean potato quandong celery. Bunya nuts black-eyed pea prairie turnip leek lentil turnip greens parsnip. Sea lettuce lettuce water chestnut eggplant winter purslane fennel azuki bean earthnut pea sierra leone bologi leek soko chicory celtuce parsley jícama salsify.

Recipe

Orange breakfast bowl preparation
Recipe 10
PREP TIME:
15 Minutes
COOKING TIME:
15 Minutes
DIFFICULTY:
Easy
SERVINGS:
8
Ingredients
  • 3 1/2 cups rolled oats
  • 1/2 cup wheat bran
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sliced almonds
  • 1/4 cup raw pecans, coarsely chopped
  • 1/4 cup raw pepitas (shelled pumpkin seeds)
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup dried apricots, coarsely chopped
  • 1/4 cup dried cherries
Instructions
  1. Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.
  2. Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.
  3. Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.
  4. Add the dried fruit. Add the apricots and cherries and toss to combine.
  5. Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.
  6. Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

Recipe

Orange breakfast bowl preparation

Recipe 10

PREP TIME:
15 Minutes
COOKING TIME:
15 Minutes
DIFFICULTY:
Easy
SERVINGS:
8
Ingredients
  • 3 1/2 cups rolled oats
  • 1/2 cup wheat bran
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sliced almonds
  • 1/4 cup raw pecans, coarsely chopped
  • 1/4 cup raw pepitas (shelled pumpkin seeds)
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup dried apricots, coarsely chopped
  • 1/4 cup dried cherries
Instructions
  1. Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.
  2. Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.
  3. Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.
  4. Add the dried fruit. Add the apricots and cherries and toss to combine.
  5. Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.
  6. Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

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