Grown & Gathered We are Matt and Lentil, and we believe that health and happiness come from real, traditional food, a warm home, and a mastery of life’s fundamentals.


Read my Summer 2017 Issue:


Muesli is always a good way to start the day—fruity, nutty, a tiny bit sweet and a little crunchy. This recipe is all about the cinnamon, which is said to release endorphins, so it will make you happy too!

MAKES 5 CUPS

3 cups rolled oats
heaped ½ cup pumpkin seeds
½ cup almonds, roughly chopped
3 tablespoons flaxseeds
3 tablespoons sesame seeds
3 teaspoons ground cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla extract
pinch of unrefined salt
2 tablespoons unprocessed honey
4 tablespoons bee pollen
¼ cup dried wild plums or dried sour cherries


  1. Preheat the oven to 300°F.
  2. Place all of the ingredients, except the honey, pollen, and plums, in a deep baking pan and toss well to combine.
  3. Drizzle the honey over the top and stir to coat.
  4. Bake for 30–40 minutes, stirring every 10 minutes or so to evenly toast the muesli.
  5. Stir in the bee pollen and wild plums.
  6. Cool before storing in an airtight jar in the freezer to keep the muesli fresh.

TIP:

Photography by Shantanu Starick

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