Musings On Muesli

Near the end of the 19th century, Swiss physician Maximilian Bircher-Benner created a healthy dietary supplement for his patients. It was a simple mixture of grains, fruits, and nuts known as muesli, although his original recipe contained much more fruit than the grain-heavy muesli options you see in grocery stores today.

In recent years, consumer demand has pushed for new products in the cereal aisle with fewer added sugars or artificial ingredients. Muesli has found a place in the section, as it typically contains less sweeteners and oils than its close cousin—granola. It is also very versatile. It can and should be eaten with dairy milk, alternative milk, yogurt, juice, or after soaking overnight. Combining muesli and milk in a container and refrigerating it overnight softens up the dry mixture for a great on-the-go breakfast.

Unlike granola, muesli is packaged raw, allowing you to eat it like cereal or add it to baked goods such as cookies, bars, pancakes, or muffins. It can also be a great way to add nutrition to your smoothies. There are many great muesli products out there, so get creative. Whip up these breakfast recipes or try your own ideas.

BREAKFAST MUESLI BARS

MAKES 12 BARS

¼ cup honey

3 tablespoons orange juice concentrate

2 tablespoons canola oil (or walnut oil)

½ teaspoon sea salt

½ teaspoon ground cinnamon

1½ cups Old Country Style Muesli (Bob’s Red Mill)

½ cup whole grain oat flour

1 teaspoon baking powder