Wild Berry Muesli

The wild black raspberries we pick along our hillside are seedy and tart. The goal was never one of culinary measure, but one of the fun in sharing 1/2 hour daily searching and picking berries along side my husband. 

For three weeks in the middle of summer, we pick berries as they ripen. We don’t wash them, but freeze as we pick. We keep a quart container in the freezer and add a handful or two nightly. Only when I make the muesli do I wash- just before puréing. 

My recipe requires 1/2 bag of berries. The berries are puréed and added to a toasted oat, seed and nut mix before baking more. The result is a soft, colorful, full of nutrient muesli. I’ll enjoy it 1/3 cup at a time with a breakfast smoothie or as a mid-meal snack. I love it!

When the freezer stock runs out in winter, I’ll substitute fresh cranberries.

Fennel Muesli

12 (1/3 cup) servings

Mix pepitas, almonds, pecans and seeds (It is fine to substitute other nuts). Toss on a wide rim baking sheet.  Toast in a 350 F. oven for 7 minutes.  Reduce oven to 275F.
1/3 cup pepitas
1/3 cup sliced almonds
1/4 cup pecans
1 tablespoon sesame seeds
2 teaspoon fennel seeds

Mix honey, peanut butter, oil, orange and vanilla until smooth.   
1/3 cup honey
3 tablespoon smooth peanut butter
2 tablespoon olive oil
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon vanilla

Toss peanut butter sauce with nuts and seeds and oats.  Mix until completely covered. 
2 cups old fashioned oats
Spread onto parchment lined rimmed baking sheet and bake for 15 minutes.  Stir.  

Chop apricots and berries in a food processor.  Mix with partially roasted granola.  Bake in oven for another 30 minutes. 
1/2 cup dried apricots, chopped
1/2-2 cups fresh berries, chopped (I used wild black raspberries picked last season and frozen) This works with as little as 1/2 cup to as much as 2 cups of berries. No difference in baking time is needed-using the higher amount will add about 6 more servings.