Swiss Muesli: 5 Great Recipes

Many people in the United States are unfamiliar with muesli. I admit that I, too, had no idea what it was for many years until I stumbled across it while on vacation. I was on a cruise and, typical of cruises, there was a plenty of food to sample at ever meal from around the globe to satisfy every taste or preference (again, thank You, Celebrity Cruises!). Popular throughout Europe, Australia, and New Zealand, I saw different variations of muesli each day with different flavors and ingredients, so I asked the chef one morning what it was. He told me that its sort of like oatmeal, but with more flavor and nutrients to keep you feeling full longer and to provide more energy to tackle your day. I am sold!

Indeed, muesli is a lot like oatmeal. However, I have come to learn that muesli is where the oats are purposely left pure or uncooked to allow the natural fibers to remain unbroken and keep the nutrients and fiber from being cooked out when the oats are boiled or cooked. The oats or grains soften from the liquid (often milk or cream) that they soak in. They can be heated slightly but the heating them up does little to destroy their health value as opposed to fully cooking them to them soft or creamy like oatmeal. Both muesli and oatmeal are healthy but each in its own way.

Created by a Swiss physician in the early 1900s, Muesli is energy-dense with complex antioxidants. It typically provides 2 to 6 grams of fiber from the whole oats or dried fruits that are typically mixed with it. There is little to no oil and little, if any, sugar.  The flavor of muesli is easy to vary by, for example, toasting the oats prior to adding liquid, using different kinds of milk (e.g. soy, whole, coconut, almond) or yogurts, adding fresh or dried fruits, or nuts. There are also numerous toppings to add on like granola, honey, fresh maple syrup, agave, turbinado sugar, or toasted pumpkin seeds.

You can’t go wrong with this super easy dish to start your day- it’s perfect for pregnant women or anyone who needs a healthy start to their day, a quick lunch, or a meal to round out a busy day. Here I give you how I make a basic muesli and then some recipes I recommend to change the flavors and textures of this super food. The basic recipe can be modified in so many ways–the possibilities, however, are endless! 

Basic Muesli

• 2 cups rolled oats (old fashioned, not instant or steel cut)
• 1 apple chopped
• 1 cup almond, soy, 2% or non-fat milk
• 1 cup non-fat plain yogurt
• 1 banana, sliced
• ¼ cup raisins, currants, or dried cranberries
• ¼ cup chopped walnuts
• 2 tablespoons sliced almonds
• 1 tablespoon brown sugar
• 1 tablespoon honey (local, fresh honey is best like the kind I use from the Tanis Apiary from Pompton Plains, New Jersey)

1. Mix oats, apple, milk, yogurt, banana, raisins, nuts brown sugar and honey together in a bowl.
2. Chill or refrigerate for at least one hour- the longer the muesli chills, the richer the flavors become.
3. Serve cold with a warm cup of herbal tea, warmed milk or decaffeinated coffee

For warm muesli:  Heat the milk over low heat or slowly in a microwave. Add the warmed milk instead of cold milk and allow the mixture to sit, covered, for up to one hour. Do not refrigerate.

Toasted Muesli with Almonds, Coconut & Dark Chocolate

• 2 cups rolled oats
• 1 cup sliced almonds 
• 1 cup unsweetened coconut flakes (or ¼ cup sweetened coconut flakes)
• Pinch salt
• ½ teaspoon cinnamon
• 3 tablespoons maple syrup or honey
• 1 tablespoon light oil (e.g. olive or avocado) or melted unsalted butter
• 2 teaspoons vanilla
• ½ cup mini dark chocolate chips 
• 1 cup almond, soy, 2% or non-fat milk
• 1 cup non-fat plain yogurt

1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, almonds, coconut, salt and cinnamon. Mix well.
3. Pour in maple syrup, oil, and vanilla extract. Mix well.
4. Spread oat mix evenly on a baking sheet and bake until the oats and coconut flakes are lightly golden, stirring midway through cooking, 12 to 15 minutes.
5. Allow muesli to cool completely. Mix in chocolate chips when fully cooled.
6. Allow muesli to soak in milk, almond milk or soymilk and yogurt for at least one hour. 
7. Store dry, toasted muesli in the freezer for up to 2 months or in a resealable, airtight container for up to one month in the refrigerator.
   

Maple Toasted Muesli

• 2 cups rolled oats
• ½ cup sliced almonds
• ¼ cup unsweetened coconut flakes
• ½ teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• ¼ cup maple syrup
• 1 teaspoon vanilla
• ¼ cup raisins
• 1 cup almond, soy, 2% or non-fat milk
• 1 cup non-fat plain yogurt

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almonds, coconut flakes, cinnamon, ginger, salt, and nutmeg. Toss together until well mixed.
3. Drizzle in maple syrup and vanilla and stir to combine.
4. Spread oat mix evenly on a baking sheet and bake until the oats and coconut flakes are lightly golden, stirring midway through cooking, 12 to 15 minutes. Remove from oven and cool completely.
5. Add raisins, cooled toasted oat mix, and toss to combine.
6. Allow muesli to soak in milk, almond milk or soymilk and yogurt for at least one hour. 
7. Store dry, toasted muesli in the freezer for up to 2 months or in a resealable, airtight container for up to one month in the refrigerator.
   

Toasted Pumpkin Muesli

• 2 cups rolled oats
• ½ cup raw pumpkin seeds
• ½ cup sliced almonds
• 1 tablespoon unsalted butter, melted
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• 1 cup almond, soy, 2% or non-fat milk
• 1 cup non-fat plain yogurt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, pumpkin seeds, almonds and butter. 
3. Spread oat mix evenly on a baking sheet and bake until the oats are lightly golden, stirring midway through cooking, 12 to 15 minutes.
4. Remove from oven and cool slightly. Add in cinnamon and pumpkin pie spice. Stir to combine.
5. Cool completely. Allow muesli to soak in milk, almond milk or soymilk and yogurt for at least one hour. 
6. Store dry, toasted muesli in the freezer for up to 2 months or in a resealable, airtight container for up to one month in the refrigerator.
   

Gluten Free Muesli

Bob’s Red Mill has an incredible gluten free muesli mix that is perfect for this recipe. I recommend Bob’s Red Mill gluten free muesli mix, and the entire Bob’s Red Mill line of products.

• 2 cups gluten free rolled oats
• ½ cup sliced almonds
• 1/3 cup raw pumpkin seeds
• 1/3 cup dried apricots
• 1/3 cup dried cherries
• 1/3 cup raisins
• ½ teaspoon cinnamon
• 1 cup almond, soy, 2% or non-fat milk
• 1 cup non-fat plain yogurt
• Pinch salt

1. Place all ingredients in a bowl. Stir to combine.
2. Allow muesli to soak in milk, almond milk or soymilk and yogurt for at least one hour. Top with sliced fruit or nuts.
3. Store in an airtight container for 1 to 2 weeks or 1 month in the freezer. 
   

Featured photo by Monika Grabkowska