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
whole milk or almond milk
or so dates, pitted and chopped
chopped, toasted pistachios
or so flaky sea salt
pomegranate molasses (or honey) -- adjust the amount you use to taste, depending on how sweet you like your oats
In This Recipe
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.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.