Muesli

Muesli is a popular breakfast food worldwide, particularly in Europe, Australia, and New Zealand. It can be soaked in milk, water, or juice and eaten cold. Or it can be cooked in boiling water or milk and eaten like traditional oatmeal. One of the differences between muesli and oatmeal is that muesli is made ready-to-eat, in that the toppings are added to the cereal before it is packaged and sold, whereas oatmeal is usually cooked. Both are commonly enjoyed with a variety of fruit, nuts, and sweet toppings, but all of those goodies need to be added separately to oatmeal unless you buy an instant, pre-flavored variety.

Muesli is actually more similar to granola than oatmeal, with the only real difference being that granola is baked before being used, whereas muesli is raw. In baking granola, sugars and oils are added to bind the ingredients together. Most mueslis are completely unsweetened and no oils are added. Muesli, though, does not have the clusters and crunch familiar in granola. It will have a chewier texture than granola, given that it’s raw. Muesli can be served cold (soaked in liquid) or hot (cooked in simmering liquid). Granola, on the other hand, is always served cold, usually with a splash of milk or over yogurt, or even straight out of hand as a snack or on top of yogurt.

The “invention” of muesli is credited to Swiss physician and nutritional pioneer, Maximilian Bircher-Benner. The recipe consisted of oat flakes, raw apples, condensed milk, nuts and lemon juice and it led Dr. Bircher-Benner to overwhelming improvements in the health of many of his patients. Dr. Bircher-Benner determined that much of the sickness experienced by his patients could be alleviated with increased exercise and a more nutritious diet. He was able to heal and prevent disease through a diet rich in raw grains, fruits, and vegetables, and with moderate exercise including walking and gardening daily.

Muesli Recipe
from https://www.thekitchn.com/

After playing around with a few different ratios, I came up with the ideal formula for perfect muesli every time, which works with any ingredients you choose to mix and match. Remember that some dried fruit contains added sugar, so be sure to check the label. Any of the suggested ingredients below can be swapped into the recipe at the bottom of the page.

Muesli formula: 4 cups grains + 1 1/2 cups nuts/seeds + 1/2 cup dried fruit

Grains: Rolled oats, wheat bran, whole rye, whole barley, sorghum flakes, quinoa flakes, millet puffs, millet flakes.

Nuts/seeds: Sliced almonds, walnuts, cashews, pecans, pistachios, hazelnuts, sunflower seeds, pepitas, chia seeds, poppy seeds, sesame seeds, unsweetened coconut flakes.

Dried fruit: Dried apricots, dried cherries, dried figs, raisins, golden raisins, currants, apple chips.

The Best Ways to Enjoy Muesli

My personal favorite way to eat muesli is overnight oats-style. Portion out 2/3 cup of muesli into a small lidded jar, cover with 2/3 cup milk or milk alternative, top with frozen blueberries, screw on the lid, and refrigerate overnight. In the morning, you’re left with a chilled, soaked, softened muesli that’s especially refreshing in the summer. If you’re a fan of chia pudding, throw some chia seeds on top too, which will plump in the milk overnight.

Muesli can also be enjoyed like cereal (if I eat it this way, I top it with sliced bananas or fresh berries), stirred into yogurt, or warmed up with milk or water and eaten like oatmeal. To keep my breakfast routine from feeling static, I like to switch it up throughout the week.

3 1/2 cups rolled oats
1/2 cup wheat bran
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup sliced almonds
1/4 cup raw pecans, coarsely chopped
1/4 cup raw pepitas (shelled pumpkin seeds)
1/2 cup unsweetened coconut flakes
1/4 cup dried apricots, coarsely chopped
1/4 cup dried cherries

Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.

Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.

Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.

Add the dried fruit. Add the apricots and cherries and toss to combine.

Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.

Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

RECIPE NOTES
Storage: Muesli can be stored in an airtight container for up to 1 month.

Serving suggestions: To make overnight oats, combine equal parts muesli and milk or non-dairy milk (I prefer 2/3 cup of each) in a small lidded container (at this point I like to top mine with frozen blueberries, too). Refrigerate overnight and enjoy cold in the morning.

Serves 8, Makes about 5 1/3 cups