Moon Muesli

From The Moon Juice Cookbook, Amanda Chantal Bacon.

For years, I ate oatmeal every morning to fuel my day. Oats are an incredible example of plant fuel, yet they always seemed to have the opposite effect on me. I’ve since learned that when you cook oats, they become acidic, while raw oats are very gentle and alkalizing on the system. To serve this muesli, I soak the oat mixture in pumpkin seed milk overnight, an effortless way to bring out the natural creaminess of oats and provide decadence because the heavy lifting of this recipe is done while you sleep. You can easily scale this up or down to serve one or ten. White mulberries and maple syrup are mineral dense, while the pumpkin seeds and pumpkin milk are hormone regulating and libido boosting.

Ingredients:

11½ cups rolled oats

1½ cups unsweetened coconut flakes

2 cups dried mulberries

2 cups raw pumpkin seeds

1 teaspoon pink salt

2 tablespoons plus 1 teaspoon chia seeds

½ teaspoon freshly grated nutmeg

1 tablespoon ground cinnamon

1 cup pure maple syrup

Directions:

In a large bowl, whisk together all the ingredients except the maple syrup to blend thoroughly. Drizzle with the maple syrup and toss with a rubber spatula to coat evenly. Spread the mixture evenly on dehydrator sheets and dehydrate at 118°F or the closest setting on your dehydrator for 24 hours. Transfer to an airtight container and store at room temperature for up to 3 months. To serve, stir 1 cup of the muesli with 2 cups Pumpkin Seed Milk (page 101). Refrigerate overnight; in the morning your overnight oats will be ready to go! Garnish with sprouted pumpkin seeds.