Make Ahead

Muesli with Lemon and Dates

January  4, 2015
1 Ratings
  • Serves 1
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

What You'll Need
  • 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
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • gingerroot
  • alexia schmidt
    alexia schmidt
  • Sandra
  • EmilyMarieC

4 Reviews

EmilyMarieC January 25, 2015
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.
gingerroot January 22, 2015
This has become my favorite weekday breakfast. #notsadcarbreakfast
alexia S. January 21, 2015
ohhh just thinking about making this with orange zest and toasted hazelnuts... YUM
Sandra January 8, 2015
2 of my favorites: breakfast and "fiveandspice"! always makes me smile.