Happy February! I was hoping this month would be a little drier than last…but it seems rain is the name of the game for the Bay Area right now. Great for the drought, though!

My camera’s battery gave out just as I started shooting this muesli…and because hungry Jillian definitely didn’t have the patience to wait, an ugly photo it is! BUT, don’t let that dissuade you from whipping a batch of morning heaven. 10 minutes tonight means breakfast bliss tomorrow. On to the recipe!

Cherry Almond Muesli

 

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Author: noctekana@gmail.com

Serves: serves 1

Ingredients

Chocolate Yogurt

• 12 oz package frozen coconut meat
• 1½ cups cold water
• ¼ tsp fine sea salt
• ½ tsp vanilla extract
• 1½ tbsp raw cacao powder

Muesli

• ½ cup chocolate yogurt + 3 tbsp water
• ½ cup rolled oats
• 2 tbsp chopped dried cherries
• 2 tbsp slivered toasted almonds
• ¼ tsp almond extract
• shredded/flaked coconut, to top

Instructions

For the chocolate yogurt

1. Partially thaw the coconut meat by submerging the sealed package in a bowl of very hot water for 3 minutes.
2. Add all ingredients except coconut to a high-speed blender.
3. Using your hands or a knife, break up the coconut meat into chunks and add to blender.
4. Blend on high for 90 seconds.

For the muesli

1. In a small jar, thin the coconut yogurt with water, then add in all remaining ingredients. Shake well and chill overnight. Enjoy with shredded coconut.

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