An easy healthy toasted muesli recipe with nuts and dried fruit that is gluten-free and vegan, plus a review of the evidence for a2 Milk® versus traditional milk.
After our most recent international trip, we officially made the switch from granola to muesli. The difference between granola and muesli is that muesli is typically uncooked. So basically before I even get started I’m already breaking the rules. That being said, this toasted muesli is basically lightened-up granola. It has way less sweetener than our usual granola recipes and no added fat. It’s also looser than granola, without the clumps and clusters. So even though it’s technically not muesli at all, it’s a definite switch from how we usually make granola AND it tastes amazing. You aren’t sacrificing anything taste-wise by cutting down the fat and sweeteners in granola.
Maybe I should have stuck with skinny low-fat gluten-free vegan granola? I just feel like that would have done such a disservice to how awesome this recipe tastes.
I can’t imagine eating muesli without milk! I’ve had a couple of patients ask me about a2 Milk® recently. Traditional milk has two types of protein in it: A1 and A2. There is evidence that A1 protein breaks down into a specific byproduct that causes many of the symptoms of lactose intolerance, like bloating and gas. a2 Milk® comes from cows that don’t produce the A2 protein.
I’ve come to the conclusion that figs make everything better. I’ve been eating them in all sorts of iterations lately, from dried to spreads. They’ve been on my cheese platters and thanks to Costco, I’ve been eating them in bulk by the handful. I even had a savory fig tapenade the other day!
This recipe was also featured on the blog of one of my favorite companies on the planet, Brooks Running! Thanks for having me as a guest blogger, Brooks! You can see my post about the right and wrong ways to stretch