Breakfast brings me piece. I don't skip it, even when we're at photo shoots or publicity events. Breakfast is my quiet time--to read, write emails, or just sit with Dreydl.
He and I have a routine. We come downstairs. Bleary-eyed, I let him out, get his breakfast ready. After that, I make myself a French-worthy bowl of cafe latte and usually a whole-grain cereal. In the colder months, it's often warm muesli. So very comforting. It starts the day out right.
After the jump, I'll let you in on my breakfast secret: a muesli that you can make in advance and squirrel back in the pantry for weeks to come.
First, mix all this in a big bowl: 4 cups wheat flakes, 4 cups spelt flakes, 4 cups Kamut flakes, and 4 cups standard rolled oats (don't use quick-cooking or steel-cut oats).
See, I wasn't fooling around. A good muesli is truly multi-grain. And truly whole grain. You'll find all these flakes at most high-end supermarkets, at health-food stores, and from online suppliers like Eden Organics (click here).
Add 2 cups chopped dried fruit (dried blueberries, cranberries, raisins, or any combination you like) and 1 cup shredded unsweetened coconut to the bowl.
Stir it up, pour the whole thing into a big, sealable container or sealable plastic bags, and store it in a cool, dry pantry for up to 4 months.
Here's how to make muesli in the morning: for each serving, bring 1 1/2 cups water and a pinch of salt to a boil in a saucepan over high heat. Stir in 1 cup muesli; bring back to a simmer (stirring to keep the foam down). Reduce the heat to low and simmer very slowly for 4 to 5 minutes, stirring occasionally, or until the water has been absorbed. Cover and set aside off the heat for 5 minutes while you make your coffee.
I like mine muesli with a little butter and some maple syrup. Bruce often goes the jam-on-top route. Or try a drizzle of toasted walnut oil. It really sets off this tasty, whole-grain breakfast.