Summers in Minnesota fly by. One day the flowers are just starting to bloom and the next day we're all filling out our fall calendars and buying the usual back to school hauls. But here we are, mid summer, tan from vacation at the cabin and letting the kids stay up far past their bedtimes. It feels like the perfect time to pause and soak it all in because before we know it, hygge and the fireplace will be top of mind.
This week felt like the right time to pull out an old favorite recipe, Peachy Baked Muesli, which couldn't be easier. With a handful of peaches fresh from the farmers market and a few other pantry/fridge staples, this breakfast/brunch/snack comes together quickly and gets eaten even quicker. Don't forget to top with a warm drizzle of local maple syrup and a dollop of tangy yogurt. Enjoy!
Peachy Baked Muesli
Serves 6
2 cups Wild & Free Blueberry Chia Buckwheat Muesli
1½ cups buttermilk (or a can of coconut milk works too!)
2 eggs
2 Tbsp warmed honey (or sub maple syrup)
3 small peaches chopped (reserve a few slices for garnishes)
Sugar for sprinkling on top
Whisk eggs, buttermilk and warmed honey together. Fold in muesli and chopped peaches and pour into a shallow baking dish. Garnish with peach slices and sprinkle with sugar. Bake at 350 F for 20-25 minutes until the center is just set and edges have just turned golden. Serve warm with yogurt and maple syrup.
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