I wanted to make a smoothie bowl this morning but I still hadn’t washed the blender out from yesterday (whoops). So, I made this cardamom spiced muesli with bananas and blackberries instead.
I thought that it was going to be a runner up to smoothie bowls, but it wasn’t. It was just as good if not better, depending on the type of morning that you’re having. I wanted some comfort food and I was craving cinnamon spice, so this muesli was the perfect solution.
This breakfast is also good if you’re craving banana bread but you don’t want to go through the process of baking it. The cinnamon, oats, raisins, dates, and banana have a banana bread vibe, and the berries add a little tartness. I like putting pistachios on top for crunch and texture.
In other news, I went to a French cooking class at the Missouri Botanical Garden last night. I wish that I had pics to show for it but I ate my crêpes and galettes too quickly. Aside from learning how to make authentic crêpes, I also learned that it’s possible to walk into the Botanical Gardens after hours without getting stopped. Here’s a picture that I took of the Climatron, a big greenhouse in the middle of the garden.And here’s a song for muesli making and (questionably) illegal garden break-ins.
Cardamom Spiced Muesli with Blackberries and Bananas (from me, to you)
1 cup almond milk
1/2 cup muesli
1/2 tsp ground roasted cinnamon
1/4 tsp cardamom
1 banana, sliced
1/2 cup blackberries
1 Tbsp pistachios
1 tsp maple syrup for drizzling on top
Bring the almond milk to a boil in a saucepan over high heat. Add the muesli and spices and reduce heat to a simmer. Cook muesli for 7 minutes or until thickened. Serve with sliced bananas, blackberries, pistachios, and a drizzle of maple syrup. Enjoy!