Gluten-free, Dairy-free Muesli

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Muesli soaked in milk was one of my favorite breakfasts when I lived in Australia. (That was in 2003 when I did eat gluten - and drink beer and eat meat pies and douse crumpets in butter...)

It's hearty, filling and tasty, but it usually contains wheat germ and wheat bran. So, I hadn't eaten it in quite a long time.

Until 2010 when I get the chance to go to Switzerland with the huz. We discover a great little health food store in Interlaken that carries Schar brand gluten-free muesli. I have it for breakfast and my love for muesli is rekindled.

I have yet to find it in the states so I've been making my own. It's a super versatile recipe. You can adjust the amount of nuts/seeds and dried fruit to your liking:

Gluten-free, dairy-free muesli

2 cups rolled oats (certified gluten free)

1/2 cup dried cranberries (or raisins)

1/2 cup sliced almonds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

5 dried apricots, diced

1 scant teaspoon ground cinnamon

Combine all of the ingredients in a bowl and store in an airtight container.

I prefer to eat my muesli soaked overnight in So Delicious coconut milk but many people eat it soaked or topped on yogurt. There's also a whole movement to eat your muesli soaked in juice. (I've tried it soaked in cranberry juice and it's good, I just prefer the creaminess that the milk produces)