Muesli is a healthy breakfast option made with rolled oats, fruits, nuts, and seeds. Traditionally referred to as uncooked cereal, it can be eaten hot or cold and is typically served with milk, cream, or yoghurt. To consume it hot, one may cook the mixture on the stovetop in either water or choice of dairy. There is also an option to bake or toast the ingredients. Grains such as amaranth, millet, quinoa, rye and barley can be combined with rolled oats as well. Using rolled oats is a classic approach but feel free to use whole oats as well. Think of muesli as the original “overnight oats” that is designed to be a light and satisfying way to start the day.
What is Muesli?
Swiss physician Maximilian Bircher-Benner developed Muesli in 1900 as a nutritious appetizer for his patients in his hospital. Originally named Birchermüesli or Müesli, the word simply means “puree” or “mush.” It was supposed to be a convenient and tasty way to incorporate nutritious fruits and vegetables in every patient’s diet program.
Bircher-Benner’s original recipe called for apples, lemon juice, nuts, seeds, rolled oats that’s been soaked in water overnight, and cream with honey or sweetened condensed milk. Muesli was prepared by mixing the soaked oats with lemon juice, sweetened dairy of choice and while stirring, adding grated apple into the mixture. The intent was to serve the dish fresh, right before any other dishes in the meal.
Muesli preparation nowadays varies based on the preferences of the cook and ingredients that are available. Common ingredients such as chopped fresh fruits that are in season make it to the bowl. It is normal to hear about fromage frais, cottage cheese and non-dairy milk as the preferred liquid. Albeit times have changed, the basic proportions are still observed. Approximately 80% grain, 10% nuts and seeds, and 10% dried fruits. Mixing the dry ingredients ahead of time and storing a batch of it in a container is a modern day modification. This is true for those who have busy schedules. It makes adding wet ingredients such as fresh fruit, dairy products, sweetener and fruit juice before serving a breeze.
Speaking of muesli preparation, our carob muesli recipe is a nod to the healthy intentions of the original recipe. To honor the nutrient powerhouse that Birchermüesli set out to be, this recipe uses carob powder, maple syrup and maple sugar as natural sweeteners. There is no refined sugar at all! We do have to admit that our take on muesli is a modern interpretation. Carob Muesli calls for toasted rolled oats, avocado oil, and a generous profile of dried fruits, nuts and seeds.
The ingredients can be scaled up for larger batches. Moreover, raisins, cranberry and seed ingredients can be varied and substituted with other nuts, carob chips, etc. Many people would argue that muesli looks like granola but they’re different. Muesli can be enjoyed hot or cold while granola is almost always baked. Another thing that differentiates them is that the texture of muesli is looser than granola. The latter being popular due to its clumps and clusters. Granola uses a lot more fat (oil or butter) and sweetener that causes for its ingredients to bind together.
How To Eat Muesli?
If you’re referring to traditional muesli, it is probably too dry to eat it on its own. Giving it a dairy treatment such as milk or cream offers a much pleasurable experience. If you’re referring to carob muesli, you may savor the moment by preparing it traditionally. Meaning, soaking the toasted muesli in dairy or non-dairy milk and leave it in the fridge overnight. The following day, the grains will have absorbed the liquid, plumping them up and infusing them with flavor.
Another way to enjoy it is to cover frozen yoghurt with scoops of muesli and carob bark, then top it with some fruit chunks for an afternoon snack. Just like how we photographed it here.
Carob Muesli Recipe
- 3 cups rolled oats
- 1/2 cup sliced almonds, (coarsely chopped works too)
- 1/2 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup dried cranberries, coarsely chopped
- 1/4 cup golden raisins, coarsely chopped
- 2 tbsps toasted sunflower seed kernels
- 2 tbsps pumpkin seed kernels, shelled
- 1/2 cup avocado oil
- 1 tbsp pure maple sugar crystals
- 1 tbsp pure maple syrup
- 2 tsps pure vanilla extract
- Spread the oats and sliced almond pieces on a baking sheet and bake for 10 minutes at 350F until slightly toasted. Stir/Mix once or twice during the toasting.
- Prepare all the other ingredients.
- Transfer toasted oats and almonds to a bowl and add the carob powder, salt, cinnamon, cranberries, raisins, sunflower kernels and pumpkin seed kernels, and mix well.
- In a small, heavy saucepan on medium/low heat, bring the avocado oil with the maple sugar and maple syrup to a boil, stirring constantly.
- When the maple sugar is dissolved and the mixture is foaming, remove from heat, and as it cools slightly, stir in the vanilla extract. Add to the dry ingredients and mix well.
- Serve some in a bowl with almond milk and blueberries or applesauce, or any fruit of your choice. You may also opt for frozen yoghurt as shown in the featured photo with mango cubes and carob thins.
- Store the rest in a tightly sealed jar or bag in the refrigerator.