Muesli, or müsli, is a breakfast cereal developed at the turn of 20th century by the Dr. Maximilian Bircher-Benner, a Swiss nutritionist. He introduced a dish of raw grains, nut, milk, cream and honey for the patients at his sanitorium The original recipe, called Birchermüsli, is widely popular in Europe and has since spread around the world. Variations on the basic theme are endless.
Muesli
Course: BreakfastCuisine: Switzerland2
servingsMuesli, or müsli, is a breakfast cereal developed at the turn of 20th century by the Dr. Maximilian Bircher-Benner, a Swiss nutritionist.
Ingredients
Rolled oats (not quick or instant) — 2 cups
Milk, fruit juice or water — 2 cups
Apples, diced — 2
Walnuts — 1/2 cup
Honey — to taste
Cream or yogurt (optional) — 1/2 cup
Directions
- Mix the oats together with the milk, juice or water in a bowl. Cover, refrigerate and let soak overnight or for at least an hour.
- Stir in the apples, walnuts and honey to taste. Top with the cream or yogurt and serve cold.
Muesli Notes and Variations
- Serving muesli hot: muesli is also good served as a hot cereal. Eliminate the soaking step. Add the milk, fruit juice or water to a saucepan with another 1 1/2 cups of water. Bring to a boil and stir in the oats. Reduce the heat to low and simmer for 5 to 7 minutes. Stir in the remaining ingredients and serve.
- Grains: Use rye flakes, wheat flakes, barley flakes, wheatgerm, flaxseed or flaxseed meal. Try a mixture of different grains.
- Liquid: Try soy, rice or almond milk if you like.
- Fruit: Use whatever is in season. In the winter, try raisins, coconut flakes or other dried fruit.
- Nuts: Almonds, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds.
- Sweetener: Avoid plain white sugar, but you could use brown sugar. Another healthy option to sweeten is agave nectar.
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