$2.54 RECIPE / $0.32 SERVING
The other day, when rummaging through my cupboard, I discovered that I had far too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to bake to use them up. Muesli!
What exactly is it? The quick explanation is that muesli is a traditional counterpart of overnight oats. Continue reading for a thorough explanation!
WHAT EXACTLY IS MUESLI?
Muesli is milk, yogurt, or a juice-soaked mixture of rolled oats, nuts, seeds, and fresh or dried fruit. This meal is credited to a Swiss physician named Maximilian Bircher-Benner, who served it to the patients in his hospital. For this reason, it is commonly known as “Bircher Muesli.”
MUESLI VS. GRANOLA
You may be wondering, “How does this differ from granola?” There are fundamental variations between muesli and granola, despite their similarities.
Muesli is somewhat like raw granola. It can be transformed into granola by adding sweeteners and binders, such as honey or brown sugar and oil, and then baking it until it is wonderfully crispy.
HOW DO YOU CONSUME?
There are a variety of methods to consume it. You can add cold milk or yogurt, stir, and let the mixture soak for just a few minutes until the oats are just chewy.
Alternatively, if you prefer softer oats, you can soak them overnight or for up to four days.
And, similar to the “overnight oats” that have taken the internet by storm over the past decade, this meal is an excellent method to prepare breakfast for the week.
Additionally, you can treat your muesli like handmade instant oatmeal packets. Divide it into 1/3 or 1/2 cup servings, place in resealable containers, and each morning, add roughly a cup of milk and microwave for two minutes to make a bowl of hot oatmeal.
WHAT KIND OF OATS ARE BEST?
According to me, the greatest sort of oat for muesli is traditional rolled oats. These oats are substantial and have a substantial amount of texture, yet they soften very rapidly when soaked.
Quick oats are extremely thin and sensitive, resulting in a mushier texture in muesli. Before they become tender, steel-cut oats must be steeped for a number of hours.
WHAT ELSE MAY BE ADDED?
Similar to overnight oats, you can add a variety of ingredients to muesli. You can add any sort of dried fruit, nut, or seed to the dry mix (stored at room temperature), or you can add wet or perishable components, such as fresh fruit or maple syrup, once you begin soaking your muesli.
Servings: 8; 1/2 cup each
- 3 cups dry old-fashioned oats ($0.68)
- 1/2 cup chopped walnuts* ($0.60)
- 1/2 cup dried cranberries* ($0.88)
- 1/4 cup sunflower seeds* ($0.25)
- 2 Tbsp. brown sugar (optional) ($0.08)
- 1/2 tsp cinnamon ($0.05)
- In a bowl, combine oats, cranberries, walnuts, brown sugar, and cinnamon. Stir until uniformly combined. Until ready to consume, store the mixture in an airtight jar in a cold, dry location.
- Combine 1/2 cup of muesli with 1/2 cup of cold milk to produce muesli. Soak for five minutes, or store in the refrigerator for up to four days.
Any sort of dried fruit, nuts, and seeds may be used.
- Serving: 1 Serving
- Calories: 222 kcal
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 9 g
- Sodium: 4 mg
- Fiber: 4 g
HOW TO MAKE MUESLI – DIRECTIONS
- In a bowl, combine your oats, fruit, nuts, spices, and (optional) sugar. I used 3 cups of traditional rolled oats, 1/2 cup of chopped walnuts, 1/2 cup of dried cranberries, 1/4 cup of sunflower seeds, 2 tablespoons of brown sugar, and half a teaspoon of cinnamon.
- Simply combine the ingredients and it’s ready for use!
- You can store this mixture in an airtight jar at room temperature. It has the same shelf life as the individual dry ingredients.
- Pour 1/2 cup of the dry muesli mix into a bowl for consumption. Pour half a cup or more of milk over the cereal and let it settle for five minutes (or refrigerate overnight for a softer oat).
Enjoy the meal as-is or add your preferred fresh fruit, maple syrup, or nut butter.