Muesli soaked in milk was one of my favorite breakfasts when I lived in Australia. (That was in 2003 when I did eat gluten - and drink beer and eat meat pies and douse crumpets in butter...)
It's hearty, filling and tasty, but it usually contains wheat germ and wheat bran. So, I hadn't eaten it in quite a long time.
Until 2010 when I get the chance to go to Switzerland with the huz. We discover a great little health food store in Interlaken that carries Schar brand gluten-free muesli . I have it for breakfast and my love for muesli is rekindled.
I have yet to find it in the states so I've been making my own. It's a super versatile recipe. You can adjust the amount of nuts/seeds and dried fruit to your liking:
Gluten-free, dairy-free muesli
2 cups rolled oats (certified gluten free)
1/2 cup dried cranberries (or raisins)
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
5 dried apricots, diced
1 scant teaspoon ground cinnamon
Combine all of the ingredients in a bowl and store in an airtight container.
I prefer to eat my muesli soaked overnight in So Delicious coconut milk but many people eat it soaked or topped on yogurt. There's also a whole movement to eat your muesli soaked in juice . (I've tried it soaked in cranberry juice and it's good, I just prefer the creaminess that the milk produces)