Wednesday, June 15, 2011

Muesli

Although my Dad is not a particularly adventurous eater, he is usually willing to try something new if it doesn't involve sour cream, lamb, or sea critters. One day in the 70s, he brought home a box of cereal called Familia. Familia was a muesli, a breakfast or light supper dish comprising fruit, nuts, and raw grains like rolled oats. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner as part of a nutritious diet for his patients.

I was never a fan of hot oatmeal because I hated its gummy quality, but muesli I quite liked. Because Familia was so expensive, we didn't buy it very often. Eventually I started making my own version at home with standard quick rolled oats and whatever dried fruits and nuts that were on hand.

One of my favorite variations involves chopped pecans, dried Montmorency cherries, and fresh raspberries, blueberries, or blackberries. And if there's almond milk in the house, all the better!

Muesli is best when it's left to soak overnight, making a thick porridge-like concoction, but sometimes I eat it right away, when it's still soupy.

Muesli

1/4 cup rolled oats
1 teaspoon wheat germ or flax seed or whatever extra nutritional stuff turns you on
1 tablespoon chopped nuts
1 tablespoon dried fruit (raisins, cherries, cranberries)
1 teaspoon honey, maple syrup, or agave nectar
1/2 cup almond milk
dash of cinnamon, if desired

Combine all ingredients in a lidded container. Refrigerate overnight. Serves 1.


Posted by theminx on Minxeats.com.