SAFFRON MUESLI

We lived for muesli when we were in India. Every city, every town, every restaurant had their own version. Some good, some bad, some to die for. From saffron to rose to mint, the base flavour was always changing. Muesli is no different than granola in my eyes, but technically it is defined as "raw rolled oats," So the only difference being that it is typically not baked and crunchy as granola is. But sometimes it was baked like granola, because it's India... and you never know what you're going to get in India.
I'll also mention that 'muesli' was an umbrella term for a yogurt, fresh fruit, dried fruit and nut breakfast bowl.

Since returning my stomach has been a little off...as it was my whole time there! So I'm working on a little gut health, playing with probiotics to try and build some of that bacteria culture we all know and love in my stomach again. Use whatever yogurt you desire though be it coconut or coconut milk to make it DF.
The Kefir by Liberte is great, I mix it in with greek or coconut yogurt because you only need about 2 tbsp to get your serving of daily probiotics.
I will admit, this recipe isn't anything out of the ordinary. It's not much of a recipe either! More of an inspiration to create a muesli of your own. 

There is nothing better in this world than fresh organic dates guys. Worth every penny.

Build your base with preferred fruit. I used banana, apple, blueberries and papaya.
Papaya! Get it while you can Halifax. I almost cried of happiness when I saw it at Sobeys. Another gut friendly food that's great for digestion. Papaya was plentiful in India and was always in the muesli's. I chopped mine all up and froze most of it for smoothies, mmmm...

Top your fruit with preferred yogurt.
Yogurt! Infused. Always buy plain yogurt. You can spruce it up with whatever you have laying around. I brought back a lot of saffron from India because it was cheap cheap cheap (again, I should have bought triple what I did for $3 a pop). Rose syrup works nicely, so does lavender or fresh muddled mint with some fresh lime juice. The possibilities are endless.
(I'm currently having a small affair with floral in my breakfasts, you might have noticed).

Add your 'extras.' Dried fruit, nuts, seeds, coconut, hemp hearts, chia. All those good things we just love to add to our breakfast.

There you have it. I brought back muesli with me from India that I am almost out of. But just use granola to top it off!

Then ruin its beauty by mixing it all up! 

Saffron Yogurt Muesli
serves 1
*measurements were really all eyeballed, just put in as much of whatever you want, it will work out


1/4 papaya chopped
1/2 apple chopped
1/2-1 banana sliced
1 cup of blueberries, fresh or de-thawed
1/2 cup yogurt
2 pinches of saffron strands
A drizzle of honey
Fresh or dried dates diced
Sliced almonds
1 tbsp chia seeds
1 tbsp flax seed
Granola

Yogurt infusion: take your saffron and put it in about 1 tbsp of boiled water. Let sit for 5-10 minutes to steep. Mix this with your yogurt and squeeze a little honey in, stir to mix and voila!
For rose flavour add a few shakes of rose water to yogurt with honey, same deal, totally new flavour.

Chop your fruit and lay at the bottom of your bowl. Top with yogurt, dried fruit and nuts, then granola. Eat up!