when it’s warm and springy or summery outside i like to breakfast on greek yogurt topped with homemade granola and a banana (or blueberries, or both). around the time mom and i started our training program for the 5k we’re running on mothers day, i made a batch of granola/muesli freely adapted from this recipe by joy the baker. when i say “freely adapted” i mean i read the recipe, looked at the pictures, and then just included anything in the pantry that looked healthy, yummy and/or remotely muesliesque.
and then … april blew hot and cold, was coy, distant, distracted and beautiful but mildly depressing. thusly i spent a lot of april breakfasts eating not-cold things, and my muesli lingered on a little past its prime eating time. it was a wee stale around the edges with this morning’s bananas and blueberries, so i decided to disguise it by turning it into no-bake cookies.
and it worked beautifully, if i do say so myself.
for reference, i had two cups of muesli made of toasted oats and finely-chopped almonds, wheat bran, flax seed and chia seed, cinnamon and nutmeg. use whatever amount you have and make up the difference with old-fashioned oats — you just need three cups total of an oaty substance.
in a sauce pan bring to a rolling boil and boil for 1 minute:
2 cups sugar
1 stick butter
1/2 cup milk
1/3 cup cocoa (i used hershey’s special dark cocoa, but use whatever you have on hand)
remove from heat and cool for 5 minutes (oops, i forgot to do that). stir in, in order:
1/2 cup almond butter
a pinch of salt
1 teaspoon vanilla
2 cups muesli
1 cup old-fashioned rolled oats
use a small or medium cookie/ice cream scoop and drop by scoopfuls onto baking sheets lined with silpat sheets or parchment/waxed paper. cool completely.
consume! they’re good with milk. and friends.