Have you ever started a book and felt an immediate sense of kinship with the author?

This was my experience within the first few pages of Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. I just adore Megan Gordon‘s writing, and her recipes are so up my alley. I’ve been cooking from the book for a few months now, so it’s time I tell you about it! I’m also going to share one of the recipes that I’ve been enjoying from the book: Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Whole-Grain Mornings is chock full of health-promoting, seasonally inspired recipes. Megan is a whiz with granola (she actually owns a company called Marge: it’s seriously the best granola I’ve ever tasted) and you’ll be happy to know she shares a few takes on granola in this book. But the book goes way beyond granola: Megan also shares recipes for things like nut milks, yogurt, fried rice, and numerous condiments and egg dishes. And while it is a breakfast cookbook, I don’t really think there’s a reason to limit the recipes to morning consumption only.

I have made the Smoked Salmon Crème Fraîche Tart, the Whole-Grain Pancake Mix, and the Whole-Grain Gingerbread (I photographed them all because I wasn’t quite sure which recipe I would end up posting here). They were all delicious…

Whole-Grain Mornings | www.healthygreenkitchen.com

…as was this Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Muesli isn’t something I make very often…I usually do go for granola instead. But this muesli is briefly toasted, so it’s actually similar to granola (though with far less oil, and with very little added sweetener). I was drawn to this recipe because of the coconut and dried mango…these lend a tropical “vibe” that’s more than welcome this time of year! It’s been so snowy and cold this winter: if I can’t be on the beach, I am going to fantasize about being on the beach, and the ingredients in this muesli help a lot.

Muesli is usually soaked for a short while or overnight (in milk, nut milk, juice or another liquid). Soaking grains does have some potential benefits which Megan mentions in her book (and which I discuss in my book, as well), but soaking doesn’t work that well in this case due to the toasted nature of this muesli. As for serving it, Megan likes to eat her muesli with thinned yogurt; I prefer mine with (raw) milk.

muesli | www.healthygreenkitchen.com

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  1. 1

    Megan Gordon — March 6, 2014 @ 1:09 pm

    Yay, Winnie! I’m so, so glad you’re enjoying the book. Man, I love this recipe, too. It’s been far too long since I’ve made a batch and we could use the sunny bursts of color (I know you can relate). Thank you so much for your kind words about the book. Happy almost weekend, m

  2. 2

    Hannah — March 6, 2014 @ 10:08 pm

    Marvelous, Winnie! I am such a fan of Megan, her book and her granola. I can’t wait to try this muesli – thank you for the inspiration and for sharing your tempting photos. We could use a burst of the tropics here, too – snow, mud, slush and general muck abound.

  3. 3

    Paula M. Youmell, RN, MS, CHC — March 6, 2014 @ 10:11 pm

    Yummy! I will make this, gluten free, for my kids. I love muesli and if it contains coconut… well, so much the better!

  4. 4

    CJ — March 7, 2014 @ 5:36 pm

    Oho, this looks amazing. I have celiac, so I’ll have to tweak it a bit — think I’ll try with millet and quinoa flakes. But I love muesli, and the process of self-made, as well as whole-foods ingredients is a foundational part of my life.

  5. 5

    Amanda — March 7, 2014 @ 10:25 pm

    I’m thinking dried pineapple could take this to a whole new level of yumminess! Thanks for the inspiration :)

  6. 6

    Karla — March 10, 2014 @ 2:24 am

    I’m thinking about hosting a brunch with homemade yogurt, the last of the lilac honey from last spring (inspired by a previous post of yours – after I commented on your post that I didn’t have any lilacs, a friend offered me her bushes), whey pancakes, and egg dishes. This would be lovely for it.

  7. 7

    Toni | Boulder Locavore — March 11, 2014 @ 11:04 am

    I love muesli from my time traveling in Switzerland and fortunately with some of your substitutions Winnie can see how I may make this gluten-free!