Just as the last summer breeze blew through the Midwest in mid September, the Seven Sundays team retreated to Camp Wandawega, soaking in the simple lake life for a weekend. We dipped our bodies in Lake Wandawega, gathered for family-style meals around large tables, brainstormed our future in a tree house, and spent half a day swaying and singing along at Farm Aid 2019. It was the kind of weekend that left us tired yet inspired and plotting our return trip for 2020.
We kept our food simple yet intentional, focusing on farm-fresh ingredients that would nourish us for work and play. This harvest bowl was a team favorite, combining sweet roasted squash and salty bacon atop our favorite fall muesli mix. Find the recipe below!
Harvest Muesli Bowl
1 cup Classic Bircher muesli
1 cup milk of choice (we used homemade almond milk)
1/2 cup cubed and roasted squash (recipe)
Thick slice of local bacon, cooked
2 tbsp toasted coconut
Drizzle real maple syrup
Combine and soak cup of Bircher muesli with cup of milk in a bowl and refrigerate for 20 minutes. Once soaked, top with warm roasted squash, slice of bacon, and coconut. Drizzle maple syrup over the coconut and dive your spoon in!