Tropical Muesli Bowls

Tropical Muesli

Muesli. First, it's fun to say. It's basically the stuff fancy European kids were eating while we were all slamming gummy flavorless instant oats down our throats followed by a healthy swig of orange juice (from concentrate, duh). Remember when we, as a people, were OK with gummy flavorless instant oatmeal? It was the year 2000, I had a green Steve Irwin Crocodile Hunter backpack (RIP), George Bush seemed like the worst thing that could happen in terms of U.S. presidency and that was honestly fine, the tragedies of the first decade of the 21st century were still a moment away, climate change was still called global warming and no one thought it was real, and Y2K was just a big L-O-L. Well now it's 2018 and the world is a different place and ... wait this is a post about muesli. Back to muesli.  

This stuff is delicious and I WISH I'd been eating it like those fancy European kids were. It's a hearty and filling oat-dried-fruit-and-seed combo that you can enjoy with your favorite cold or hot milk, or treat it like granola by putting it on top of some yogurt. This particular muesli comes from Bob's Red Mill and is filled with yas-worthy tropical things like dried mango and coconut. It's hearty but light, fruity but not too sweet, and honestly if you're not on board the muesli train yet what are you even doing.

Even though it's January 2nd of 2018 and this may look like you're standard New Years health kick post, it's not. We're not really ones to subscribe to the whole "new year new me" thing because we've pretty much learned that we're not really ever going to stop enjoying wine with friends or start going to the gym everyday and that's just that and we're pretty happy about it. But, we do try and keep our food pretty healthy January through November, so this is just time for us to jump back into our usual routine. 

Tropical Muesli Bowl

makes 1

1/2 cup fresh or frozen raspberries

1 tablespoon raw sugar

1 tablespoon wild honey

1/2 cup full fat plain or vanilla Greek Yogurt

1/3 cup Bob's Red Mill Gluten Free Tropical Muesli

1/3 cup shopped pineapple

Mint for garnish (optional)

Combine the raspberries, sugar, honey, and a tablespoon of water in a saucepan over medium heat. Bring to a simmer and let cook for 10 minutes until berries have softened and lost their shape. Remove from heat and let cool down a bit before using.

Assemble muesli bowls by starting with the yogurt, followed by the raspberry sauce, tropical muesli, and pineapple. Garnish with mint if using.

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This post is sponsored by Bob's Red Mill. As always, all opinions are our own.