I am a middle child.
According to the experts, this makes me a peacemaker.
And so I am.
This is my gift to all those out there who are both angered and tempted by pumpkin spiced food offerings in the sweltering hot days of September. (If you live – blessedly – in a climate that’s affording you a cozy long-sleeved shirt at 3 o’clock in the afternoon, carry on with steaming hot lattes, my friends. Enjoy one for me.)
Living where we do, in sub-tropical suburbia, leaves my sentimental soul wanting during the “seasons”; which means I’m usually trying to comfort my heart’s desire for smoky bon fires, crunchy fallen leaves, and apple harvests with some serious head fakes.
I actually tried it, you know. Drinking a hot pumpkin spice latte. (So sue me.)
It just felt wrong – to sit sipping a burning hot spiced latte while I sweated through my tank top, mopped my brow, and tried to pretend fall was in the midst.
The air doesn’t even smell like autumn yet – and it does sometimes, even here – because leaves do eventually fall (I’ve heard this is more because of the photosynthesis cycle and the shorter days than the actually temperature).
But as far as feeling like fall has arrived?
That’s the full-on head fake.
And that’s where pumpkin spiced muesli comes in.
I will admit unabashedly that I am a newbie to muesli.
It’s always sounded bizarre to me. And I have yet to try any version made with fruit juice instead of milk. I’m not ruling anything out for my future self though – weirder things have happened.
I met muesli face to face about a month ago, here.
It was crazy good. Then all of a sudden – it was supposed to be autumn, I felt the need to dive into the annual head fake, and voila.
Pumpkin Spice Muesli.
Fall flavor. Cold breakfast. Whole goodness.
I’ve eaten it, with gusto, at least 9 mornings out of the last 14.
And guess what?
It’s starting to feel a lot like fall.
The perfect breakfast for hot fall days!
For the dry ingredients:
- 1 1/2 cups old fashioned rolled oats (I used Bob's Redmill Extra Thick)
- 1/4 cup chopped, raw pecans
- 2 tablespoons almond slices
- 2 tablespoons raw pepitas (pumpkin seeds)
- 2 tablespoons wheat germ
- 2 medjool dates, small diced
- 1 tablespoon minced candied ginger
For the wet ingredients:
- 1 - 1 1/2 cup(s) reduced fat milk
- 1 (5.3 oz.) container plain, fat-free, Greek yogurt
- 4 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 3/4 teaspoons cinnamon
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon fresh grated nutmeg
Combine dry ingredients in a medium bowl. Mix well with clean hands, working the pieces of dried fruit apart.
Combine wet ingredients in a medium bowl and whisk to combine.
To serve, add about a half cup or so of dry ingredients to a bowl and top with wet ingredients (enough to cover dry ingredients - or more. It's up to you). Stir to combine. If desired, allow to sit for a while. If you want, you can put it in the fridge and allow it to soak overnight. Or, you can eat it right away, no soaking required.
To store - keep dry ingredients in an airtight container for several days. For the wet ingredients, transfer to a jar with a lid, and store in the fridge for up to 4 days. Shake well before using.
Sara | Home is Where The Cookies Are
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