Monthly Archives: September 2013

Autumn Muesli Mix

A friend of mine once told me that while on a cruise for her honeymoon, all she ate for breakfast was muesli. So, recently when I was on my honeymoon cruise and saw muesli at the breakfast buffet, I decided to try it. I quickly realized why she loved it, and I was determined to try making it when I got home! I think it’s best when it’s allowed to soak for an ample amount of time. Some people even soak their muesli overnight. What’s more, there’s some evidence to suggest that the nutrients in oats are more easily digested if they are soaked first. However, this muesli is delicious dry, or eaten like cereal with freshly poured milk.

Autumn Muesli Mix


  • 6 cups rolled oats
  • 1 1/2 cups chopped pecan pieces
  • 1 1/2 cups chopped dried cranberries
  • 1 1/2 cups chopped dried banana
  • 1/2 cup sunflower seed kernels
  • 1/4 cup brown sugar (optional)
  • 1 tbsp pumpkin pie spice


Preheat oven to 350F.

Spread oats and pecans over two cookie sheets or glass baking dishes. Cook for about 30 minutes, stirring or shaking every 10 min or so. When the oats and nuts begin to smell fragrant they are about ready to come out of the oven.

While oat mixture is baking, mix remaining ingredients in a large bowl.

After removing oat mixture from the oven, allow it to cool. When oat mixture is cool enough to handle, add to the bowl and toss to combine.

Store in an airtight container (such as a 2 quart mason jar). 5 to 30 minutes before eating (according to your tastes), add soy or almond milk and allow muesli to soak. I add at least enough to cover the top of the muesli.

Makes about 10 cups.


Cranberry Pumpkin Cake Cookies

Cranberry Pumpkin Cake Cookies


  • 6 tablespoons vegan butter, softened

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 3/4 cup canned pumpkin

  • 1/4 teaspoon vanilla extract

  • 3/4 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1/4 cup whole wheat flour

  • 1/2 teaspoon baking soda

  • 1 tbs pumpkin pie spice

  • 1/8 teaspoon salt

  • 1/4 cup dried cranberries

  • 5 twisted honey wheat pretzel sticks, broken in half

  1. Preheat oven to 350.

  2. In a large bowl, cream the butter and sugars until light and fluffy.

  3. Beat in the pumpkin and vanilla.

  4. Combine the all-purpose flour, oats, whole wheat flour, baking soda, salt, and pumpkin pie spice. Gradually add to creamed mixture.

  5. Fold in cranberries.

  6. Drop by 1/4 cupfuls 2 inches apart onto a baking sheet coated with cooking spray.

  7. Bake at 350° for 20-22 minutes.

  8. Remove and insert half a pretzel stick into each cake to create a “stem”.