Muesli (or Müsli)
This recipe can easily be customized to your own personal taste. Don’t drink milk? Use almond or soy milk. Don’t like nuts? Use berries or dried fruit. Don’t like dried fruit? Use an apple, banana, orange or your favorite berry.
Here I’m using one minute oats… they’re ready to eat in just a few minutes.
When using honey roasted peanuts, you don’t even need to add a drizzle honey!
Basic Muesli
makes 1 bowl
1/2 cup rolled oats
1 handful honey-roasted peanuts
(normally, I’d prefer hazelnuts in lieu of peanuts. But, we were out.)
1 handful blanched almonds (or almond slivers)
1/2 cup milk (2% or whole)
Combine all of the ingredients in your favorite cereal bowl. Stir. Let sit for at least 10-30 minutes or overnight, if you prefer. You choose. (I prefer to add my scoop of yogurt off to the side or on top.)
Other Additions:
1-2 Tablespoons cocoa nibs
1 handful chopped apricots
1 handful dried currants or raisins
1 handful berries
shredded coconut, or toasted coconut
1 scoop of greek yogurt
1 dollop of whipped cream
drizzle of honey
drizzle of maple syrup
drizzle of molasses
1-2 Tablespoons wheat germ, wheat nuts or bran
Sprinkle one or more of your favorites on top.
And yet another thing that we have in common! I send homemade granola/muslei/ground rocks with my hub every day for lunch with some spoiled milk (Keifer). Can you tell that this is NOT my breakfast of choice? I use a permutation of the Weight Watchers core granola recipe and send 2/3 c with him to mix into 1c of low fat/no fat Keifer. I’ve tweaked the recipe so it’s old fashioned rolled oat, chia seeds, freshly ground flax seeds, buckwheat groats and dried milk. It’s low fat aside from the almonds I add and no sugar aside from the raisins. I’m not a fan of cold cereal but hub thinks it’s the bombdiggity so I keep making it.
Me? I’d rather have a half of an everything bagel, thick schmear of cream cheese and some smoked salmon. Onions and capers are a given for me…….
Love your blog! Got any rye bread recipes?
Hi Helen and Thank You!!
I have a serious issue with mushy foods. So, I only like to let the muesli sit for 10-15 minutes. Same with hot oatmeal… if i’m eating it… it’s gotta be steel cut oats cooked briefly to keep plenty of texture. Bagels are one of my weaknesses. Love them!
I have two wheat bread recipes that I just made. So, I’ll probably post those this week. I made a rye bread a few weeks ago. But, I wasn’t happy with it. I still have a little rye left. So, I’m thinking of experimenting with a 50/50 loaf. If you have any ideas… I’d love to hear them.
Hi Michele,
The last time I made rye bread if turned out pretty well. I think I used the recipe on the back of the bag of Bob’s red mill (or whoever made the flour). I had a very quick rye recipe years ago that an Easter European friend had given me but I lost it, which seriously torques me. It was wonderful and so easy. I think we should experiment! Thanks for the honey wheat recipe, I have some whole wheat flour from that grainery up near Helen, GA so I think I will make that one next!
What’s the name? Is it a grist mill? I think we’ve been there. If it’s the place I’m thinking of, we bought some amazingly fresh cornmeal and took some gorgeous photos. I’ve talked my husband into more than one road trip with the temptation of scenic vignettes. We’re both touched with the photography bug.
Hi Michele,
The mill that I’m thinking of is indeed an old fashioned grist mill but I’ve forgotten the name. It has the Dancing Goat coffee shop next to it. If you go in the summer they have a killer frozen iced coffee (million calorie, I’m certain) thing that’s great. We also got some multigrain porridge from the mill that I have yet to do something with; maybe shrimp and porridge (as opposed to grits).