For all of you who love Muesli
Having lived in Muesli Country (Germany) for for some time I now basically live off Muesli.
I have been on a long hunt in California for the muesli I know from Europe.
I have been on a long quest for the muesli I know from Europe. It should be unsweetened, has a base of oats and contains pieces of fruit, nuts and various grains.
I had found two alternatives in the past which I had grown tired of: Trader Joe's Blueberry Muesli (who can eat blueberry every morning?) or Bob Red Mill's Old Country Style Muesli which is too heavily loaded with nuts for my taste.
BUT now I am saved: I found out my favorite brand, "Seitenbacher" from Germany started a mail order distribution service in the US. (www.seitenbacher.com
)I had my first batch of muesli shipped last week and I am very happy.
Seitenbacher sells a large variety, some 100% organic, some with natural ingredients only. All the mueslis are unsweetened and very, very tasty with the right balance of nuts and fruit.
Prices and shipping charges are very reasonable.
Don't mind their awful website, some of it even badly translated from German and their online shop which does not even give you a final bill confirmation. The products make up for it.
If you care for Muesli, don't miss out on this one!!
You seem to know about muesli. I had something at a fancy breakfast buffet that was supposedly muesli. It was cold, fairly sweet (I liked that!), fruity, creamy and about the consistency of oatmeal. I thought it was delicious so I looked for recipes - they mainly called for heavy cream (not something I'd do very often for breakfast) and basically soaking oats overnight? I tried some but it was nothing close to what I had. What exactly is muesli, how do you prepare it, can you make a "mix" up of it (like granola)? Thanks in advance.
It sounds like you had a type of Bircher Muesli (Muesli Swiss style). It is a very rich muesli (almost like a dessert) where the oats and grains are soaked overnight in a cream or a mix of cream and milk. Fresh fruit is added like grated apples and rasperries (which give the muesli a tint of pink).
Generally Muesli is very hard to come by in the US, where most people prefer granola. Granola and Muesli are somewhat similar. But since granola is usually coated with some type of sugary substance like syrup or honey and toasted to make it crunchy. It is often very sweet and of course more calorific.
Just as granola, muesli may contain pieces of fruit, nuts, various grains, coconut, the list is endless. Muesli, invented by the Swiss, normally has a base of oats and can contain nuts and fruit too, but generally is untoasted. It is often unsweetened .I enjoy mine with milk, yoghurt and fresh fruit chopped onto it.
I made something like this for breakfast daily for a couple of years after a trip to Switzerland. My recipe was to soak a cup of (dry) oatmeal overnight with a cup of juice (apple or pear) and a cup of yogurt with whatever dried fruit and nuts I had available. You can adjust the sweetness by your choice of yogurt and juice.
The family I was staying with in Switzerland served muesli for dinner in the summer, and there was always leftovers for breakfast the next day. Highly recommended.
Not sure how authentic this is, but it tastes awesome. I usually soak the oats mix overnight (in the fridge) in either milk or apple juice/cider; in the morning, I add grated or chopped fruit and stir in some yogurt.
I also add chopped toasted nuts right before eating, instead of having them soak overnight. But that's just personal preference.
It is so easy to make your own birchermuesli:
1 1/2 cups steel cut oats
3 cups old fashioned rolled oats
3 navel oranges
Combine the oats in a large bowl. Grate the zest from two oranges and one lemon over the oats; juice the oranges and the lemon and stir into the oats to combine well. Add
2/3 cup dried fruit - currants, raisins, golden raisins, chopped dried figs or apricots, dried cherries - whatever you like or have on hand. Refrigerate overnight.
Next morning, grate using a box grater 2 apples and 2 firm but ripe pears, turning the fruit to avoid the cores. Stir the grated fruit into the muesli along with 1/3 cop (or more) toasted sliced almonds; and 1/3 cup ( or more) roasted, skinned and chopped hazelnuts, or just use roasted chopped pecans. Finally stir in two cups plain yogurt or heavy cream. Your muesli is now ready to serve, or you could drizzle individual servings with some honey, but I think it's sweet enough as it is.
As for the yogurt, I find that Stoneyfield Farms plain, whole milk yogurt is the best. Cream is also delicious, but yogurt just seems healthier!
The muesli keeps for me for at least a week, but it never lasts longer than that.