“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Blueberry Muesli

Blueberry Muesli

This recipe was adapted from my friend Andrea's recipe. I was in Seattle a few months ago and she made the most delicious muesli with cranberries and coconut. I've adapted the recipe slightly because I happened to have some blueberries on hand. I have the feeling that this recipe could be adapted in a million different ways, but the key ingredients are coconut and cinnamon. And, the ginger really gives the muesli a kick! 

YIELD: 7 cups
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes


  • 4 cups old-fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped almonds
  • 1 cup dried blueberries (or any dried fruit you like)
  • 1/2 cup chopped candied ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


Preheat oven to 350 F degrees.  

Place oats and almonds on an unlined baking sheet. Toast for about 5-7 minutes, until fragrant. Remove from oven and allow to cool. 

In a large bowl toss together oats, almonds, coconut, dried blueberries, spices, and salt. 

It's as simple as that. Store muesli in an airtight container, and eat it for breakfast for a week. 

To serve. Top with frozen fruit (raspberries or blueberries are delicious) and cover with almond milk. Let sit for 30 minutes.


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