Convenience is no longer convenient in the battle to stop the destruction of the planet. There are some small changes you can make to switch to a plastic-free breakfast which may take a little more of your time, but are of course worth the effort.
Anyone who has
come in contact with me at breakfast time read more than two articles on the BEAN_ist will likely have noticed the mild indication of fascination with the oat-based breakfast of northern European gods, muesli. Thor probably ate it. So did his brother.
There was a time though that it wasn’t dried fruit frolicking with nuts and grains that filled my bowl of a morning – “fortified cereals” had that honour. This was until my revelation these are essentially equivalent to the scientifically crafted crops used to fill troughs in a ‘that’ll do for them’ kind of manner.
A secondary factor in my return to the simple oat was when it came to my attention the cereal I had blissfully been bangingby the bowl full often contained vitamin D3, absurdly derived from sheep’s wool and otherwise known as lanolin. Upon my arrival on the fertile grounds of the oat, Germany, – a nation powered exclusively by the little marvel – time was up for Kellogg’s and I.
Breakfast in Germany rekindled memories of my Scottish grandmother who would be partial to a fine helping of oats, water and salt of a morning. I also reminded myself of the younger me who would joyfully request porridge doused in honey and milk (sorry, I didn’t know any better) before school. In the much more recent past, I have been keeping it vegan but consuming bag after bag plastic-covered muesli; Nice, convenient, relatively inexpensive, but plastic-covered museli.
Some things are more important than my own convenience and when I noticed a humble bag of oats tucked down low in what looked to be a paper wrapping that would take around 999 years less time than plastic to decompose, I was insipred to make a change.
While not quite an act of self-denial for the greater good, the choice between plastic and non-plastic revealed itself and reminded me what I already knew; muesli is quite easy to make at home and the convenience of this plastic is killing us. I pledged to myself that if I wanted to eat muesli, I would produce it myself.
And here is how you can to:
For a fresh batch of Simple Seeded Muesli, mix the following ingredients into a big pot or bowl:
Canola oil 50ml
Chia seeds 40g
Sunflower seeds 50g
Pumpkin seeds 50g
Rolled oats 500g
- Preheat your oven to 175 degrees and return to the measured ingredients.
- Take a spatula to thoroughly mix together the mixture and ensure the sweet oil covers all dryness.
- Flatten evenly onto a deep baking tray and be sure not to press down too firmly.
- Place in the oven for 20-25 minutes checking half way through to move things around and allow heat to evenly toast your creation.
What you’ll have to enjoy is a wonderfully golden rolled oat with the smell of roasting and toasting filling your kitchen – much like my own of a Sunday evening. The Simple Seeded Muesli that has now been created can be kept in a brown paper bag or why not fill a glass jar and see how long it lasts.
Full disclosure that the seeded elements of the recipe came from plastic as did the agave – all of which I am attempting to phase out of my shelf’s line-up.
UPDATE: all items can are now sourced plastic-free from DER SACHE WEGEN in Berlin – my local packaging-free heaven. Agave is replaced with brown sugar from a paper bag.
For more inspiration, have a look at Where to Start with Plastic-Free Shopping