Daylight savings time – the time change for fall 2010 – won’t happen until next weekend. It seems to be a popular question this morning for people used to falling back on the last Sunday in October. The 2010 Daylight Saving Time ends next Sunday, Nov. 7, at 2 a.m. – you can turn back the clocks then and get an extra hour of sleep. That means this week we’ll have a few more dark mornings – having breakfast ready to go will make things much easier.
The Swiss really have breakfast down pat. This is a great fast and healthy recipe that requires no more than a bowl and spoon, and the idea is that you keep a batch in the fridge to dip into whenever you need breakfast or a snack in a rush. It’s particularly handy when you need something you can balance in a bowl on the sink. Muesli generally contains everything that makes a healthy breakfast – calcium, fiber, protein, vitamins and minerals – in the form of raw or toasted cereals (such as oats, wheat, millet and barley), fruits (such as raisins, apricots and apples), nuts, and yogurt. Experiment using any combination of grains, fruits and nuts you like. To fancy it up, serve the muesli drizzled with honey or maple syrup and topped with berries.
1 cup old-fashioned (large flake) oats
A handful of chopped dried fruit (raisins, cranberries, dates, figs, apricots and/or mango)
A handful of chopped toasted nuts (almonds, pecans and/or hazelnuts)
A handful of seeds (sesame, sunflower and/or pumpkin)
2-3 Tbsp. ground flax seed
1 tsp. cinnamon
Stir everything together in a large jar to store on the countertop. The night before, stir equal amounts of dry muesli and yogurt in a bowl, with a drizzle of honey or maple syrup if you’re using plain yogurt, and refrigerate until morning.