Warm muesli with figs, pistachios, and anise
Instructions:
- MUESLI:
- 2 cups old-fashioned rolled oats (not quick-cooking);
- ¼ cup whole pistachios;
- ¼ cup chopped pitted dates;
- ¼ cup chopped dried figs, preferably Turkish or Greek;
- 2 tablespoons dark raisins;
- 2 tablespoons sesame seeds;
- ½ teaspoon ground cinnamon;
- ½ teaspoon anise seeds.
- TO FINISH:
- 3 cups whole or lowfat milk;
- Light brown or maple sugar, for sprinkling.
- To prepare the muesli mixture, combine all ingredients in a medium bowl, separating any sticky pieces of dates or figs with your fingers. Transfer the muesli to a tall Mason jar (or an airtight container), and store on an open kitchen shelf—it’s beautiful to look at.
- MICROWAVE METHOD: For each serving, combine ½ cup milk and ½ cup muesli mixture in a small microwave-safe bowl and heat on high for 1 minute. Let sit for 3 to 5 minutes to allow the oats to soften. Sprinkle with the sugar. STOVETOP METHOD: For each serving, place ½ cup milk and ½ cup muesli mixture in a small heavy-bottomed saucepan and heat over medium-high until almost boiling (it will steam, and the small bubbles around the rim will become lively). Immediately remove from the heat, cover, and let sit for 3 to 5 minutes to allow the oats to soften. Sprinkle with the sugar.
- TO VARY IT: Feel free to combine any dried fruits and nuts you have at home. Here are two more Mediterranean-inspired variations. Replace the pistachios, dates, and figs in the recipe with a ¼ cup each of walnuts, apricots, and golden raisins, or chopped or slivered almonds, dried sweet red cherries, and currants.
- TO MAKE IT A FEAST: Heat your muesli in half-and-half instead of milk, or on Sundays, top each serving with a generous dollop of whipped cream to melt into the warm muesli.