Muesli with Lemon and Dates
Author Notes: I wanted to spruce up a bowl of muesli, and my favorite way to spruce anything up is by adding lemon zest! From there, I just kind of wandered in a sort of Middle Eastern-ish direction with some dates, pistachios, and a little drizzle of pomegranate molasses. —fiveandspice
Serves 1
- 1/2 cup rolled oats
- 1/2 cup whole milk or almond milk
- 1 teaspoon lemon zest
- 3 or so dates, pitted and chopped
- 1 tablespoon chopped, toasted pistachios
- 1 pinch or so flaky sea salt
- 1 teaspoon pomegranate molasses (or honey) -- adjust the amount you use to taste, depending on how sweet you like your oats
- The night before you want to eat the muesli, stir together the oats, milk, lemon zest, and dates. Cover and let them sit in a bowl in the refrigerator overnight.
- The next morning, take them out, sprinkle them with the pistachios, a pinch or two of flaky salt, and a drizzle of pomegranate molasses. Taste for sweetness and add more pomegranate molasses if you like things sweeter. Accompany with a nice big mug of coffee.
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about 2 years ago EmilyMarieC
This is SO good. I didn't even let it sit overnight but just for about 10 minutes before eating and it was delicious! I also added a little bit of cardamom to go with the Middle Eastern theme of lemon, pistachio, and dates.
about 2 years ago gingerroot
This has become my favorite weekday breakfast. #notsadcarbreakfast
about 2 years ago alexia schmidt
ohhh just thinking about making this with orange zest and toasted hazelnuts... YUM
about 2 years ago Sandra
2 of my favorites: breakfast and "fiveandspice"! always makes me smile.
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