Foods That Heal: Part 5 Oatmeal

muesli 1

If you had asked me last year whether I would ever be penning an “Ode to Oatmeal” I would have laughed in your face.

My mother never served the stuff when I was a child and I initially found the lumpy texture of traditional hot oatmeal entirely off putting as an adult. Good thing too – it turns out that those convenient little packets of instant flavoured oatmeal are loaded with sugar!

I did have quite a passion for store bought granola for a while and was quite dismayed when I discovered that despite it’s healthy appearance, it contains a small mountain of fat (and the kind filled with dried fruit is even worse due to the highly glycemic nature of the sugar in the fruit).

I messed about with plain old fashioned steel cut oats which are cheap and quite nutritious because they provide your body with energy that is released slowly throughout the day. They also have the advantage of making you feel full, contain very few calories, and lower your cholesterol but they take twenty minutes to cook (or even longer to make them tolerable) and have very little taste unless you start adding salt or sugar. Yuck.

So what’s a girl to do?

Give up and try something else!

Which is what I thought I was doing when I started googling recipes for muesli (a Swiss German cold cereal mixture containing raw oats, fresh or dried fruits, seeds and nuts, mixed with cow milk, soy milk, almond milk and yogurt). Much to my surprise the most popular recipes online seem to contain a lot of full fat cream so I have started from scratch and created my own healthy version using coconut milk.

What I like best about this recipe is that I can mix it up in the evening and leave it in the fridge over night to do its thing. The following recipe makes about three servings. I tend to eat this cold and add extra almond milk and a few berries to my cereal bowl. Also, my version contains nutmeg but you could easily use cinnamon if that is what you prefer.


1 cup old fashioned oatmeal

¼ cup nuts (chopped – use any unsalted nuts you like except peanuts)

¼  tsp nutmeg

1/8 cup honey

1/8 cup plain Greek yogurt

½ cup grated coconut

½ cup almond milk

½ cup coconut milk

½ cup dried cranberries (optional)

Grind nuts in a food processor or chop by hand and then mix with oats, nutmeg and grated coconut. Whisk honey, yogurt, almond milk and coconut milk together in a separate bowl and then add to oat mixture. Stir until completely combined. Cover bowl with plastic wrap and refrigerate for at least 12 hours. Store unused portion in the fridge.


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