Muesli

by Anne Bennett on September 19, 2011

I never ate oatmeal when I was growing up in Northern California in the 1960’s. Like most children, my brothers and I preferred sugary cold cereals, and our mother was happy to accommodate us. In her defense, the health benefits of oats weren’t as well known then as they are now.

Although hot oatmeal is the most familiar oat breakfast, ┬áthere’s another cereal eaten by millions of Europeans: muesli, which originally hails from Switzerland. Think of it as raw granola.

Muesli is a combination of raw oats with roasted nuts and dried fruit mixed in. It is traditionally mixed with milk and left in the refrigerator overnight to soften the oats, but I like to eat it right away, adding milk, a bit of brown sugar and fresh fruit. Another Swiss tradition is to grate an apple into the muesli/milk mixture. You can also eat it with yogurt.

Mix up a big jar of this and keep it in your pantry. It’s delicious with whatever fresh fruit you have on hand. And it will keep you satisfied all morning.

Muesli
1 1/2 cups almonds (I get big bags at Costco)
3 cups old fashioned oats
3 cups quick oats
1 cup wheat bran
1 cup raisins (you can use dark or yellow raisins or even chopped dates)
Grated fresh tart apple for serving (optional)

Preheat oven to 300 degrees. Spread almonds on baking sheet and roast for about 5 to 8 minutes, until lightly browned. Allow to cool and finely chop.

Mix the nuts with the remaining ingredients and store in a jar with a tight-fitting lid. Serve with milk or yogurt and your sweetener of choice.

per 1/3 cup

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{ 2 comments… read them below or add one }

Julie Dailey September 21, 2011 at 1:58 pm

This is similar to something I whip up that is a take-off of Swiss Parfait.
I take 1 can of crushed pinapple, 1 cup of plain yogurt, a handful of chopped almonds, 1 and a 1/2 cups uncooked oatmeal, a couple Tsps (or to taste) of SugarTwin and a splash vanilla extract.
Mix it up…eat right away or let it sit in the fridge.
Excellent with fresh strawberries and/or blueberries.

The original Swiss Parfait uses vanilla yogurt. I altered it to make it more WW friendly.

Case-Face January 27, 2012 at 11:11 am

I am TOTALLY making this. Looks AMAZING!!! Thanks, friend! =)

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