GF Muesli Bowls with Maple Pecan Milk

Y'all, we totally messed up and lost the paint color swatch for our bedroom paint and we've spent the weekend looking at the sample swatches on the Sherwin Williams site on our phones and HOLDING UP the phone to the wall to try and match it. This is definitely not the way you figure out a paint color. As it turns out, the 21st century is a miracle of technology and knowledge and this new site called Google helped us figure out that you can actually bring in a sample speck of the paint to Lowe's and then science and technology or some shit scans the speck and tells you what the the color is (actually it may just be the paint people who do this with their own eyes, we haven't tested this out yet and would prefer to imagine a computer doing it because woah)!!!! Another weekend spent doing things we didn't need to be doing.

It wasn't a *total* wasted weekend though! Friday we got to take over the Visit New Orleans Instagram account and sashay around New Orleans with a bunch of nice people on the internet (except for that one guy who called us weird!!) to help promote the NOLA Getaway Giveaway we're doing. Then Saturday and Sunday we finalized this dope af muesli recipe. Lots of good stuff happening in this thing, truly. Bigly.

So ✨muesli✨ - y'all it's pronounced mew-slee. We were saying 'moo-es-lee' for way too long. Don't be like us. Anyway, it's a freaking Swiss thing and since we've been eyeing an *extended vacation* to Switzerland or Denmark or somewhere in that general vicinity in the next few months (they are near each other, yes?), we should probably get used to the cuisine! This is maybe the only Swiss thing we actually know about other than chocolate, cheese, and army knives. But hey, perfect, we're sold.

The 411 on muesli is that it's basically a mixed rolled oat cereal situation that can be eaten hot or cold. Technically anything can be eaten hot or cold, but muesli is actually good both ways. You can make it yourself, but there's like toasting and sourcing of ingredients and stuff and honestly that sounds like a damn head ache - so we've left it to our cute baes at Bob's Red Mill and they didn't do us wrong. This particular muesli is their gluten free European-style blend and it's filled with raisins and dried cranberries and little puffed up brown rice things and sunflower seeds and oats. It's so damn good and hearty and filling - but not like our normal breakfast of three breakfast burritos filling - more like a "I'm full and don't hate myself" kind of filling. It's great - and 2017, we're looking at you, cause we're about to get real healthy up in here. 

We're combining it with some full fat yogurt, nut butter, fresh berries, and a little maple pecan milk we made. There are some mint sprigs on there too because we're all about food styling but tbh we just kinda tossed those off so you can probs ignore that part if you're making this at home but maybe don't ignore it if you plan to post it to Instagram or serve it to your Tinder date (no judgement). 

You can check out a step by step photo guide below, or scroll all the way to the bottom to view a full ingredients and instructions list. Enjoy!

makes 2 bowls

Place 1 1/2 cups full-fat plain yogurt in a cheese cloth or heavy duty parchment paper. Set the whole contraption into a colander over the sink and let sit for half an hour to let the liquid strain off the yogurt. Give it a good squeeze before removing from the cheesecloth to release the last bits of liquid. This yields a thicker, creamier yogurt and we *love* it. You can skip this step though, if you don't like thick and creamy yogurt or if 30 minutes is 30 minutes longer than you wanted to wait to eat breakfast. Divide the yogurt between your two serving bowls.

Divide 1/3 cup nut butter between the two bowls (we used crunchy 365 brand peanut butter) and swirl it on in. Toss 1/2 cup of muesli on to each bowl, followed by a small handful of mixed seasonal berries. Lucky for us, it's somehow spring already and there are berries everywhere. You could also substitute bananas or other seasonal fruit of your choosing.

We we

Next, pour a tablespoon or so of maple syrup on top of each serving. MMMmmmMMm. 

Finish by pouring about 1/3 cup of the maple pecan nut milk (recipe below) over each bowl and mint if you're using it! Let sit for 5 or so minutes until the muesli softens up just a little bit. Enjoy immediately!

GF Muesli Bowls with Maple Pecan Nut Milk

makes 2 bowls

  • 1 1/2 cups full-fat yogurt
  • 1 cup gluten free European-style muesli from Bob's Red Mill or other store-bought muesli
  • 2/3 cup maple pecan nut milk (recipe below)
  • 1/3 cup crunchy peanut butter, or nut butter of your choice
  • 1 cup assorted fresh berries or other seasonal fruit
  • 2 tablespoons maple syrup
  1. Strain the yogurt by placing it in a cheesecloth or heavy duty parchment paper in a colander over your sink, letting the liquid drip out for about half an hour. Give it a good squeeze to release any remaining liquid. This step makes for a creamier and thicker yogurt, but can be skipped if you don't actually care and just want that muesli NOW (we feel you, boo).
  2. Spoon an equal amount of the yogurt into your serving bowls and swirl or dollop in your nut butter. Top with muesli and fresh berries or other seasonal fruit. 
  3. Drizzle a tablespoon of maple syrup over each serving followed by 1/3 cup (or to your liking) maple pecan nut milk. Top with mint, if using, and let sit for five minutes until the muesli has softened a bit but isn't mushy. Enjoy immediately!

for the maple pecan nut milk (must be started the night before)

  • 1.5 cups pecans
  • 2 cups warm water + more as desired
  • 1/3 cup maple syrup
  1. Soak the pecans in a bowl of room temperature water overnight - or for at least 8 hours. Strain off and discard water and place pecans into the body of a blender. 
  2. Add 2 cups of warm water and the maple syrup. Pulse a few times to break down pecans and then blend until smooth. Place a large fine-mesh strainer over a medium mixing bowl. 
  3. Pour into the prepared strainer, and use a spoon to coax the pecan mixture through the strainer. The result should be a thick and creamy nut milk in the mixing bowl, with your strainer removing all the grainy parts of the nuts.
  4. (Optional) Use up to another cup of water to dilute the mixture to your desired thickness.
  5. Use the milk in the recipe above or in oatmeal, cold cereal, or for drinking straight. We wouldn't recommend using it as coffee creamer as it kinda falls apart and separates in hot coffee. Can be stored in an airtight container in the fridge for up to one week. 

    Thanks so much to Bob's Red Mill for sponsoring this post and providing the gluten free European-style muesli. All opinions are our own!

    Probably Cooking, Probably in the KitchenProbably ThisbreakfastComment