Steel-cut oatmeal fans turn to this grain for its pleasingly chewy texture, but during a heat wave, no one wants to stand and stir a hot pot of porridge.
Skip the stovetop and turn to your refrigerator instead. Here, oats are slightly ground to soak up honeyed milk and marry with a variety of textural mix-ins.
1 1/2 cups (350 mL) steel-cut oats
1/2 cup (125 mL) raw pumpkin seeds
2 Tbsp (30 mL) ground flaxseed
1/4 tsp (1 mL) salt
1 large Honeycrisp or Gala apple, cored
2 cups (500 mL) whole milk or nondairy milk
2 Tbsp (30 mL) honey or maple syrup, plus more to serve
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) vanilla extract
Fresh fruit, to serve (optional)
Yogurt, to serve (optional)
In food processor or blender, blend oats until a coarse flour resembling polenta forms. Tip into large bowl and stir in pumpkin seeds, ground flaxseed, and salt.
In same food processor (no need to clean), pulse apple until finely minced.
To oats, stir in minced apple, milk, honey or maple syrup, lemon juice, and vanilla. Mix everything well to combine, cover, and refrigerate for at least 5 hours, preferably overnight. If a thinner consistency is desired, stir in more milk.
Give muesli a good stir before dishing into bowls and topping with fresh fruit, yogurt, and additional honey or maple syrup.
Tip: if you mistakenly overgrind your oats into a powder, use this as oat flour in your next baking project.