My husband and I like muesli but after spending time reading labels of pre-packaged muesli I decided, time to make my own. But why bother? To control components for flavor, nutrition and to take advantage of what's in my pantry!
History of muesli according to Wikipedia: "Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar "strange dish" that he and his wife had been served on a hike in the Swiss Alps. Bircher-Benner himself referred to the dish simply as "d'Spys" (Swiss German for "the dish", in German "die Speise"). Muesli in its modern form became popular in Western countries starting in the 1960s. The original Bircher muesli was soaked overnight with water and lemon juice, and then eaten with yoghurt."
Often, muesli is soaked in orange or apple juice overnight before it is eaten, presoaking helps digestibility of the grain and seeds.
- Grain (like Rolled Oats, Rye Flake, Barley, Flaked Quinoa, Flaked Amaranth) - 6 cups, your choice of type
- Seeds (like Pumpkin, Linseeds, Sunflower, Chia, Hemp, Pine Nuts) - 1 cup, your choice
- Nuts (Almonds, Pecans, Pistachios, Walnuts, Hazelnuts) - 1 cup, your choice
- Dried fruit (Blueberries, Cherries, Cranberries, Currants, Figs, Apricots, Dates) - 1 cups, your choice
- Coconut (optional) - 1/2 cup, unsweetened flakes
- Spice (Cinnamon or Cardamom) - 1 teaspoon Cinnamon or 1/2 teaspoon Cardamom
- Pre-heat oven to 400 degrees F.
- Add grain, seeds, chopped nuts, dried fruit and spices to large mixing bowl.
- Divide mixture between two parchment lined sheet pans and toast for 10 minutes in oven.
- Remove mixture from oven and allow to cool. Return to mixing bowl
- Add coconut and stir to combine all ingredients. (Feel free to toast the coconut flakes as well but be careful, the coconut will brown very quickly.)
- Store in an air-tight container at room temperature for up to two weeks.
- Serve with your favorite milk or yogurt and a drizzle of honey. And try it with a juice soak (2 parts muesli: 1 part juice) the night before you plan to eat it. I think you will like it.
To ensure muesli is gluten-free, avoid wheat, rye and barley products and use only certified gluten-free grain.