Today I get to share a very special story with you about a guy and a gal whom I’ve grown very fond of (and think you will too). They are Hannah and Brady. Back in December of 2009, after getting married, Hannah and Brady took a month long honeymoon to the south island of New Zealand. They trekked around, exploring and soaking up all of the island’s refreshing beauty. They would start their mornings slow. Away from distractions and the business of life back home, they discovered the importance of these early morning moments. It was time to reflect on yesterday, and discuss hopes for today. Sipping on a good cup of coffee, and eating a hearty, fueling, new-to-them breakfast. Muesli. It was here they fell in love with this classic New Zealand breakfast – full of chewy mixed grains, nuts, seeds, and dried fruit. When they returned to the states, they decided to try out a few recipes themselves. After moving back home to Minnesota, they began selling their muesli at the local farmers markets. True adventurers at heart, with a desire to start every morning as slow and intentional as they do on Sundays, and a passion to share this love of theirs with others – Hannah and Brady created Seven Sundays. (Watch this super cute video on how awesome they are here.)
Unlike most muesli products you’ll find on the shelves today, their’s is filled with good-for-you whole grains that are combined with other whole food ingredients. No preservatives, processed sugar, or wheat. They even have two gluten free options. No GMOs, and only lightly sweetened with organic honey (except for the bircher variety that is unsweetened). Each recipe combines different nuts, seeds, dried fruit, and spices that make for some of THE most delicious cereal I have ever had. Muesli is just that, a healthy cereal. It’s best enjoyed with a little nut milk and a spoon in its purest form. You can also soak it for a few hours, or overnight, to soften the oats and unlock a number of digestive benefits. Top a bowlful of muesli with coconut yogurt, layer it in a jar with fresh fruit and nut butter, make into muesli bars or baked cereal (both little recipes I posted on the Instagram takeover I’m doing on their account this week). Throw it in your pancake batter, replace some of the flour in your muffins next time with one of their muesli mixes, and so on. (Full disclosure: I’ve been munching on it by the handful when I first wake up and am waiting for my coffee to brew in the morning – ITS. SO. GOOD.) Needless to say, I’m a big fan. Here I bring you one of my favorite dessert recipes using their unsweetened bircher muesli. A crumble. With lot of fresh blackberries and only two added ingredients to the muesli to make this stellar bake. (Learn more about the amazingness of muesli in this little video here.)
A traditional crumble is fruit on the bottom, crumble on the top. But how much better is it with crumble on the bottom AND the top? Its better. Trust me. More crumble = better. Especially when it’s made using this bang-er-ang muesli mix. I have a variation below where I swap a little of the muesli in the crumble for some oat flour in order to make it hold together solid – yes – muesli crumble bars! OR you can use all muesli like I have pictured here and make this spectacularly messy crumble with the last blackberries of summer. But don’t stop at summer, swap in other great in-season fruits year round. Here I pair their bircher muesli with blackberries, but how stellar would their ginger pear macadamia muesli be with fresh pears and/or apples this fall? Or their blueberry chia buckwheat with peaches? PRETTY STELLAR. Mix it up, have fun, get your muesli on – feel good.
Tid-bits: As I mentioned above, feel free to swap in any of your favorite Seven Sundays muesli for this crumble, as well as get creative with whichever fruits are in-season and bursting around you at the moment. And don’t forget to read my little side-note below about how to turn these in crumble bars!
BLACKBERRY BIRCHER MUESLI CRUMBLE
Makes 4 servings.
1/2 cup bircher muesli*
1 tablespoon pure maple syrup
1 tablespoon refined coconut oil
optional: good pinch of salt
3 cups fresh blackberries
1/2 cup bircher muesli*
2 tablespoons pure maple syrup
optional: good pinch of salt
*To make as crumble bars, replace half of the muesli with oat flour for both the bottom and top crumble layers. Proceed with the directions as normal.
Preheat the oven to 350F. Lightly grease a baking dish with refined coconut oil (or line with parchment). Mix the crumble bottom ingredients together in a bowl. Press into the base of your dish, and bake for 10 minutes.
While the base is pre-cooking, rinse and dry the berries. Then lightly mash them with your fingers in a bowl to help them break down and release some of their juices. Remove the crumble base after the 10 minutes. Spoon the smashed berries on top of the base, mix the crumble top together in a small bowl, and sprinkle it on top of the berries.
Place the dish back in the oven and bake for an additional 15 to 20 minutes (or until the crumble top is nicely browned). Let the crumble cool slightly before scooping and serving (or slicing into bars if you made the variation). Eat as is with a glass of nut milk, or dress it up with a scoop of coconut whipped cream or yogurt.
Thank you to Seven Sundays for sponsoring this post. All thoughts and opinions are my own, and I truly love this company. Thank you for supporting Faring Well by supporting it’s sponsors!