After my initial food post with a recipe for Tropical Oatmeal, a friend confessed to me she doesn’t like oatmeal. I found that to be outrageous! How can she not love a classic, wholesome, versatile cereal that you can eat day or night? I am determined to make her change her mind about oatmeal. Today’s recipe is dedicated to Rae.
Muesli
Muesli, known as the “Swiss Breakfast”, originated in Switzerland by Dr. Maximilian Bircher-Benner. He promoted raw food vegetarianism and believed that at least 50% of our diet should be raw.
Muesli consists of raw oats, nuts, fruit, and a sweetener of your choice. I choose maple syrup. The fruit can be fresh or dried. My personal preference is a mix. I make it ahead of time and store it made with dried fruit and then cut up fresh apples to add when I’m ready to eat it.
Muesli can be eaten with milk like a cold cereal. It can also be used as a substitute for granola and added to yogurt, or stashed in a bag in your purse or back pack as quick snack. If you are an oatmeal lover and like it hot, that “bag stash” can be poured into a coffee cup at the office with some hot water to stave off those 3pm cravings. I can’t be to only one who starts looking for snacks at three o’clock. Am I?
I’ve seen some traditional recipes that suggest adding lemon juice mixed with sweetened condensed milk to muesli that has been soaked in water for 12 hours. This version lives up to the Swedish definition for muesli, “mush”. Although I like the idea of adding the lemon juice and sweetened condensed milk because it’s the base of one of my favorite deserts. I’ll share that another day. I like a quick muesli eaten like cold cereal. It satisfies the craving for cereal and you know exactly what you are eating because you made it. There are no hidden sugars or oils like store bought cereals and granola. It’s also a lot cheaper.
I urge and you and Rae to give Muesli a chance. Tell me what you think. Share your favorite flavor combinations with me.
I promise the next food article will not be about oatmeal.
Peace,
Remnants Magazine 