Tuesday, December 30, 2008

Museli


Recently, after reading other wonderful foodie blogs, I've been obssessed with oatmeal for breakfast, lunch, and dinner and oh yea, snacks. But my primary preference is the steel cut oatmeal because I love its nuttiness and chewy texture.


I passed by my local health food store and found the museli was on sale. Usually, this breakfast stable is quite expensive and I'm too lazy to assemble my own. So when I found this on the aisle, I quickly grabbed a few bags and stored them in my closet. Yes, my closet. They're all mine! :)


Here's a little history on museli for all your curious folks...


Muesli was introduced by the Swiss physician Maximilian Bircher-Brenner around 1900. He wanted to serve wholesome and fresh food to his patients, so he came up with this combination - raw rolled oats, dried fruits, seeds, and nuts.


A typical museli recipe usually soaks the museli in some orange juice and then add in some grated apple and other fruits. Of course, you can also treat museli like a cereal and mix it with yogurt, milk, or cook in water as a hot meal! It's all in your imagination! I personally just like to eat it with some plain yogurt. Swiss yogurt perhaps? :) It's a filling snack and breakfast when topped with a chopped banana and berries. Drizzle some organic honey or agave and serve as a healthful dessert! There are many a times I used this as a quick and yummy dinner when I don't feel like turning on the stove. But be careful, it's not exactly low calories, so aim for the unsweetened kind. Museli is definitely better than granola in my humble opinion. :)

3 comments:

runeatrepeat said...

Hey Gar, I just tried to post so I hope this isn't a double comment. I saw you asked about how I make wheatberries, here is the drill - I soak them in a pot of water overnight and drain/rinse them in the morning. Next you put new water in the pot (it doesn't matter how much because you are going to drain it) and boil them for about 30 minutes. Then, check them for consistancy, I like them chewier but if you want them softer let them cook longer. Drain and enjoy!

loveofoats.com said...

mmmm enjoy all that muesli :)

Anonymous said...

I noticed on thrifty gourmet you lamented that there isn't a bulk dry section at the Fairway on the UWS.... but there is! The store on bway between 74 and 75 has a big bulk section that's hidden upstairs. You go up the stairs and turn left towards the vitamins, make a quick right and another left and...tada! A glorious bulk section. Excellent materials for homemade museli or granola, among other things.

I don't go to the store on 125 much but since it's so much bigger I bet they have a bulk section too.