Seven Sundays Blueberry Chia Buckwheat Muesli
I love gluten. It’s among my top ten favorite things about being alive, right in between sauvignon blanc and the music of John Coltrane. And when I see the phrase “gluten-free” my brain autocorrects to “incomplete flavor,” “weird texture alert!” or “we did the best we could, considering.”
That’s why I’m happy to report some good news for the celiacs out there: the newest muesli from Seven Sundays is gluten free and tastes just as wonderful as their previous blends.
It’s been two-and-a-half years since Heavy Table first chatted with Hannah Barnstable about her healthy granola alternative. Since then, she’s spread the gospel of muesli (the number one breakfast food outside the U.S.) from just a handful of local co-ops to a couple of thousand retail floors, including Targets nationwide.
The Blueberry Chia Buckwheat blend gets a touch of sweetness from coconut shavings and chunks of dried apple, along with the berries. Pumpkin seeds add an unexpected crunch. If your breakfast grain barometer is tuned to the sugary sweetness of many granolas, you may find muesli something of a pallid affair. Better to think of it as a base for fruits and yogurts, a hearty canvas for healthy experimentation.
February is a perfect incubator for muesli testing because the cereal is terrific served warm. Let it simmer for a couple minutes in a sauce pot with water to warm it like oatmeal. I like to add a few frozen blueberries, a spot of milk, and a light dusting of maple sugar right at the end.