Toasted Muesli

2 3/4 cups rolled oats
3/4 cup rye or barley flakes
1/4 cup dried shredded coconut or sliced almonds
1/4 cup sesame seeds, sunflower seeds, or hemp seeds
1/2 tsp ground ginger (optional)
1/4 tsp salt
2 tbsp brown rice syrup or honee
2 tbsp olive or vegetable oil
3/4 cup raisins, dried cranberries, or chopped dried apricots

Preheat the oven to 325F.

Add the oats, rye or barley flakes, coconut or almonds, seeds, and salt to a large bowl.  Add the liquid sweetener and the oil to a microwave safe cup and heat for 15 seconds, then pour over the oat mixture. Use a spatula to combine, and continue to stir until everything is mixed together.  Line a baking sheet with aluminum foil and spread the muesli on it in a single layer, then bake for 20 minutes, stirring once halfway through baking.  Allow the muesli to cool to room temperature, then add the dried fruit.  Store in an airtight container.

To serve, cover with non-dairy milk and let sit 10-15 minutes, or refrigerate overnight.

Overnight Muesli

1/2 cup rolled oats
1/2 cup non-dairy milk
2 tbsp non-dairy yogurt or cultured milk
1 rounded tbsp wheat bran
2 tbsp dried fruit (currants, raisins, cranberries, dates)
2 tbsp sliced/chopped nuts (almonds, walnuts, pecans) OR
1 tbsp seeds (hemp, chia, sesame) or shredded coconut
1 tsp liquid sweetener (maple syrup, molasses) (optional)
pinch of cinnamon or cardamom
pinch of salt

Combine all ingredients in a small bowl and cover. Let sit in the refrigerator for 12-24 hours before serving.

How to Cook Oatmeal

1 1/2 cup rolled oats
2 2/3 cup warm water
1 tbsp maple syrup or 2 tbsp fruit jam
1/4 tsp salt
2 tbsp hemp seed or 1/4 cup chopped nuts
brown sugar or other sweetener
non-dairy milk

Add the oats, water, jam, and salt to a small saucepan and heat for five minutes, stirring occasionally to prevent the oats from sticking. When the water is absorbed, top with hemp seed or chopped nuts and additional sweetener to taste. Stir in non-dairy milk.

Makes 2 servings.