From the kitchen
Potato Milk Muesli Bowl
Cold potato milk poured over a hearty raw oat and nut muesli for a simple, no-cook breakfast.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 cup Rolled Oats
- 1/4 cup Sliced Almonds
- 2 tbsp Dried Cranberries
- 1 tbsp Sunflower Seeds
- 1 1/2 cups Cold Potato Milk
- Honey, to taste
Method
- Combine the oats, almonds, cranberries, and sunflower seeds in a bowl or jar.
- Pour the cold potato milk over the mixture and stir to combine.
- Cover and refrigerate at least 2 hours, or overnight for the softest texture.
- Stir again before serving.
- Drizzle with honey to taste.
Kitchen note
No heat is involved here at all, making this one of the lowest-risk potato milk recipes in the book, though potato milk is forgiving enough under heat that risk was never much of a concern to begin with.
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