If there’s any good that has come out of the Covid-19 pandemic, it’s Sabbath mornings. Who doesn’t love having extra time in the morning and not rushing out the door to get to Sabbath School on time? Or not having to remember to set the Time Bake while at church--if you’re lucky enough to have that feature? Instead, because of Covid, we’re able to enjoy a leisurely breakfast before we each scramble off to our Zoom Sabbath School classes! Strange times we’re living in.
I got this recipe from my friend Robin Froelich when we were on a camping trip together. It is one of my family’s favorites and can easily be adapted to your preferences. Better yet, it’s a recipe you can make the night before, so you can wake up on a Covid Sabbath, to a prepared breakfast! What’s better than that?! Add some muffins, and you've got a great breakfast.
The main ingredient is oatmeal, so it has to be good for you, right? And if you have a family member who dislikes oatmeal, I can almost guarantee this will be a game changer for them. Here is the recipe with my adaptations:
Sabbath Morning Muesli
Mix the following ingredients:
3-4 cups of oats (quick oats work best)
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tbsp. Flax seed
1-2 tbsp. Brewers yeast
¼ c. sliced or chopped almonds
4-6 oz chopped apricots, craisens, or dried fruit
½ can crushed pineapple or other canned fruit. (I prefer
chopped mangos when available.)
Add: Fruit juice to cover oats (mango—my favorite—or guava nectar, pineapple juice, or apple juice work good)
Directions: Mix the dry ingredients and canned fruit. Then pour the fruit juice over the mixture till liquid stands ½” above oats. Mix well and refrigerate overnight. In the morning, add more juice as needed since the oats tend to absorb the liquid and dry up the mixture. Serve cold or hot.
Variations: To reduce sweetness, mix equal amounts of water and juice. Experiment with different fruit juices and dried fruit. It’s hard to ruin this recipe!
Enjoy and have a happy Sabbath!