Oven baked Muesli

It is not even October and we have started feeling the shivers. Since last week it has been steadily getting cooler, I guess it is because of the cloudy skies with the humidity form the sea or perhaps winter has just decided to pay us an early visit. The air is getting crisper and since we stay very close to the yellow sea and the nearest beach being only 5 minutes ride from my place we would not be doing justice if we did not visit the vast expanse of water and sand at least once a week. I fear our gap may widen more given the temperature dipping every second day.

It is so soothing to talk a walk in the white sandy beaches of Qingdao and see Rohan building his sand castle. His sand bucket is always ready and with a mere mention of the word beach, he is restless.

Last week we hoped to the beach after having a heavy breakfast and although weekend breakfast are always an elaborate affair for me but at times when you don’t feel like being tucked into your kitchen all morning, my oven baked muesli comes to my rescue, I really love the crisp and honey coated cereals baked and not to mention the goodness of oats.

Ever since I have seen this recipe from Ashwini of food-forthought, it has always featured prominent in my kitchen racks and the jar is continuously replenished ritually. We love to carry it when we travel and it helps us a lot. This time I made a small variation to Ashwini’s recipe referring to Superfoodideas. It was the aromatic orange rind and fresh juice that rendered a subtle flavor to baked oats. Enriched with wheat germ, sesame and various dry fruits and nuts, I found it very filling and a very nutrious & healthy breakfast and an ideal way to kick start your day.