A Muesli Recipe from The Moon Juice Cookbook
Thanksgiving is a time for eating healthfully but heartily; sharing food with friends and family and giving thanks is not only important but so fun. When guests have finally gone and you’re ready to return to your routine, recipes that will help you get your nutrition back on track are always needed. For that purpose, I love this nourishing muesli from the new Moon Juice Cookbook. Made with chia and pumpkin seeds, dried mulberries, and coconut flakes, it tastes delicious and restores energy and minerals to the body. Assuming you own a dehydrator (or want to buy one—they start at $35) this muesli is easy to make and can be prepared in large batches, which is always great. Check out the full recipe for Moon Muesli below. XXJKE
Photos: Jen Kay
- Moon Muesli from the Moon Juice Cookbook
Moon Muesli from the Moon Juice Cookbook
- Servings: Makes 15 cups
- Course: Mains
- Cuisine: American
- 11 1/2 cup 2721 ml rolled oats
- 1 1/2 cup 355 ml unsweetened coconut flakes
- 2 cups dried mulberries
- 2 cup 473 ml raw pumpkin seeds
- 1 teaspoon pink salt
- 2 tablespoons (plus 1 teaspoon) chia seeds
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon ground cinnamon
- 1 cup 237 ml pure maple syrup
In a large bowl, whisk together all the ingredients except the maple syrup to blend thoroughly. Drizzle with the maple syrup and toss with a rubber spatula to coat evenly.
Spread the mixture evenly on dehydrator sheets and dehydrate at 118°F or the closest setting on your dehydrator for 24 hours.
Transfer to an airtight container and store at room temperature for up to 3 months.
To serve, stir 1 cup of the muesli with 2 cups milk (pumpkin seed milk recommended). Refrigerate overnight and in the morning your overnight oats will be ready to go! Garnish with sprouted pumpkin seeds.