August 1, 2012 by Johanna Burani
In the northeastern corner of Italy, where I have my home, the Continental breakfast has been pushed aside for heartier, more substantial morning sustenance. For a long time, many people in this region have been eating muesli, a mixture of either raw or toasted cereals, nuts and dried fruits.
This version is refreshing yet hearty and quite “northern-tasting.” You could try adding some ground cardamom (maybe a ½ teaspoon) to bring out the flavor of the apricots. You might also substitute agave nectar for the honey (just about 1/3 cup should suffice). A ½-cup portion should suffice but, in case you enjoy it so much and want a little more, I’ve included in parentheses the nutritional analysis for a 2/3-cup serving.
- Vegetable spray
- 6 cups old fashioned oats
- 1 cup pinoli nuts
- 1 tbs ground cinnamon
- ¼ cup ground flaxseed
- ⅓ cup canola oil
- ½ cup honey
- ½ cup diced dried apple rings (approx. 4)
- ½ cup diced dried apricots (approx. 7)
- Preheat oven to 375 degrees. Spray a large baking pan (9” x 10” x 2½”) with cooking spray. Set aside.
- In a large bowl, combine the next 6 ingredients (oats through honey). Mix thoroughly to coat dry ingredients with the oil and honey. Pour the oat mixture into the baking pan, and spread to distribute evenly.
- Bake 25 – 30 minutes or until the oats are well toasted, turning the mixture every 5 – 6 minutes. Remove from oven. Cool thoroughly. Add the dried fruit. Store in airtight container. Can be combined with either milk or yogurt.