We mix up a couple of days of bircher muesli at a time, keep it in the fridge, and eat it every morning. This is very handy and healthy, but is getting to be very boring. The idea of a savory oatmeal sort of congee/jook really appeals to me (I prefer savory to sweet in the morning and think it’s about time for equal time). Does anyone see any drawbacks to shifting muesli from sweet yogurt/apples/OJ/honey mix to savory and keeping in the fridge for a couple of days? I would like to switch to the chicken broth/soy sauce/scallion/ginger sort of mix I’ve seen on other Chowhound threads.
I don't see why it wouldn't work; my concern would be that chicken broth and soy sauce contain a lot of sodium...even if you used low sodium, the fact that your food is sitting in that combination for a couple of days might render it too salty and maybe make the texture unappetizing..but best way to know is to try it...good luck!
I don't eat it as a breakfast food in a savory preparation, but I do enjoy it for lunch when made with a rich stock (beef, pork or chicken) and sometimes blend it with chopped meat (I like it with lamb too, when made with a chicken stock) and vegetables. Try a few different ideas. I'm sure you'll find something you truly enjoy.
If you prefer to leave the meat out of it you can combine it with chopped nuts of any variety as substitution in a savory blend of flavors.
I've been experimenting with muesli lately and while googling for ideas, came across a few ideas using carrots
They are all sweet versions, but I'm thinking fresh ginger with carrots would work. For some reason I think you could skewer it toward Middle Eastern with spices, maybe cardamom. Ah ... found one ... sweet, but maybe something you could base a savory version on ... Spiced Muesli with Raisins and Cashews
I don't know how tasty this would be ... Goji berry and avocado muesli:
Again, this is a sweet version, but maybe a new combo would be relieve the boredom. This sounds great to me ... Coconut and Pistachio Muesli
Bircher muesli with rhubarb and sweet dukkah
I'm new to muesli so my question to you. It seems like the grated apple is a key component to muesli? Do you add this to the muesli you make for the week? Doesn't it rot?
The only substitue would be pear, I thnk ... Muesli With Pear And Berries
So I'm wondering how that texture would come about without apple or pear on a savory version ... or you may need to work with those in a combo
Not close ... still sweet ... but maybe it can give you some ideas toward savory due to the cheese here ... if one can have savery dishes made with ricotta, why not muesli ... Ricotta muesli wraps ... muesli on the go ... I wonder if it could evolve into McMuesli?
Sorry for all the sweet versions, but maybe the combo of ingredients on some of these could inspire you for a savory version.
More food for thought ... El Bulli did a dish it topped with a savory-ish muesli. One of the ingredients is rosemary. I may add the rosemary to my sweet version. It somehow seems right with apples.
WOW! Thank you for all the effort you put into your reply, rworange. In answer to your question about the apple, we just cut an apple in chunks and toss it in. It stays pretty crisp for the 3 days or so each batch lasts. I think that the real key ingredients are the oats and enough moisture to make it mushy and creamy, whether it's yogurt or milk or both, as we use. I love the idea of rosemary, when I imagine it, seems like a logical fit with oats.
If Mickey D's was into healthy eating they would snatch up our McMuesli idea, but they are not, so it might be your ticket to your first million!