From the first time I tried *real* swiss style Bircher muesli in France, I loved it it. I love the thick creamy grainy nutty fruity goodness. After trying the real thing in Europe, I tried to find something similar here in the states. What I found here was not at all the same as what I found overseas. First the mueslis themselves were more like granola or would have odd things like rice kripies in it or something. And I could never get the consistency right. I would add yogurt to the cereal mix and nothing would happen. When I added yogurt so it would be too stiff or too watery. I could never get that creamy consistency.
So I would make do with my ‘Americanized’ version of meusli at home … always trying it out on the rare times I saw it on a menu somewhere. The Bellagio breakfast buffet makes an excellent muesli btw.
Then I discovered a blog that has become one of my favorite daily stops called Kath Eats Real Food. This girl is an oatmeal aficionado. She calls meusli ‘cold overnight oatmeal’. And she had the trick … the basic proportions of 1/3 milk, 1/3 yogurt, 1/3 muesli. Combining this together and letting it sit in the fridge overnight. And voila … the beautiful creamy meusli texture I found in European versions. Yay! Some variation of this is my breakfast most mornings.
There are two packaged mueslis I really like … Bob’s Red Mill Old Country Style Muesli
and Dorsett Mueslis imported from the UK (tasty, lots of variety but very pricey)
Recently I’ve been thinking of trying some muesli varieties of my own to see if I can replicate or improve on some of the commercial varieties. And better yet, make them more economically.
I made my first batch last night and this morning I’m happy to say that it was a huge success. Just the right proportion of grains, fruits and nuts (for my taste). And the yummy creamy consistency I love so much.
The following recipe can be transformed into any combination that suits your fancy. The best source of the grains and the fruits in the quantities you desire is your local natural grocery store with a good bulk section.
Fruity Muesli
- 2 cups whole oatmeal
- 1 cup barley flakes
- 1 cup triticale flakes
- 1/2 cup dried cherries
- 1/2 cup dried blueberries
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
Mix the grains together in a big bowl.
Add the fruit and nuts …
… and mix together.
Store the muesli in a sealed container or large ziplock bag to keep it fresh. If you’re not going to use it for a while, it will freeze just fine.
Before you go to bed, combine 1/3 cup muesli, 1/3 cup yogurt (I think plain yogurt is the best, my favorite brand being Straus organic) in a bowl. Cover it and stick it in the fridge overnight. I also like to add a tablespoon of chia seeds for the extra nutrition and little bits of crunch. In the morning add some additional fresh fruit which may include, sliced banana, fresh or frozen berries or grated apples.
Enjoy!
