In the winter time, there is nothing more warming and filling to start your day off than hot off the stove cooked oatmeal. Come summer, however, the thought of eating that warm mush just isn’t rocking my world so much. I often go for super powered smoothies, the water and meat of one young coconut nut and a Superhero Ball, or steamed veggies with hemp-seeds. There are also mornings that I just want something a little more filling and a little more grounding.
This is when I turn to Meusli. The Swiss have done many a great things. My favourites: pocket knives, watches, backpacker hostels, breakfast, physicians and hopsital meal plans (random is my middle name).
The ingenious Swiss breakfast eater and physician Maximilian Bircher-Benner was the guy who came up with Meusli. Around 1900, he developed this breakfast for patients in his hospital, where, imagine this, a diet rich in fresh fruit and vegetables was an essential part of therapy. Bircher-Benner himself referred to the dish simply as “d’Spys” (Swiss German for “the dish”).
Meusli, as we know it, hit our fair shores in the 1960s along with hippies, health food and vegetarian diets. Oh the good old days.
For anyone who claims not to have time for breakfast, I’ll throw this at them. Most of the works is done at night with merely a grate of apple, and a sprinkle of cinnamon and you are ready to rock in the morning.
I recommend getting a jar and mixing your goods together in advance and then simply scooping out what you need, when you need it.
Swiss Alps Summer Muesli
In advance
2 1/2 cups rolled oats
1/3 c. buckwheat
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
1/2 c. walnut pieces
1/4 cup dried cranberries and/or raisins and/or chopped dried apricot
- Mix the above ingredients together and store in a mason jar.
For breakfast
1/4 cup muesli mix
1 Tbs yogurt or Fresh lemon juice
1/2 apple, grated
1 Tbs ground flax
cinnamon to taste
honey or maple syrup to taste
additional fruit of choice
- Scoop out 1/4 cup of dry muesli mix
- Stir in yogurt/lemon and add water until mix is generously covered
- Allow to sit overnight in a bowl on your counter covered in a tea towel or plate
- In the morning- mix in ground flax, apple, cinnamon, honey, fruit and additional water and/or yogurt until desired consistency is achieved.
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Best Day of the Weekend
ooo a little dried fruit like dates in this would be amazing. I am going to try it and hopefully the oats wont give me much trouble. Muesli rocks!!
Looks delicious and a great start for the day! I like how you have buckwheat and pumpkin seeds.
That sounds so yummy Meghan!! Will definitely have to make this soon…
You’ll hate me for this, but for the German market there’s http://www.mymuesli.com where you can mix your favorite flavors together and have them delivered to your house. The ingredients are all organic. You start with a “base” and add as many ingredients as you like. I’m afraid its in German, but the company is very popular over here.
Meghan,
I am a gluten and dairy free gal, so I will try the lemon juice! But I was wondering what kind of yogurt do you use? Have you ever made home-made yogurt out of coconut or nut milk?
Love, love, love your site!
A question about the form of buckwheat used in the recipe. I’ve only used buckwheat flour and noodles. I went out and bought some buckwheat …. kernels? bits? What are they called? So these will become soft in the over-night soaking, correct? I guess this is the actual whole buckwheat.
I hope this doesn’t diminish from the superfoody-ness of the muesli/granola, but the other night, I just wanted like an apple crisp type dessert. I cup up a small apple, and sprinkled about 3-4 tablespoons of the muesli mixture on top, swirled about a tablespoon of honey on top of that, and topped it off with 1-2 teaspoons of coconut oil. I baked it in a small dish in our small countertop oven for about 15 minutes! It. Was. Perfect! So yummy and so healthy!! The top was slightly crunchy from the granola and the apples underneath were warm, sweet, and delicious! I thought it was such a healthy “dessert”! I didn’t have buckwheat groats in my mixture because I only had oats when I made it, so I didn’t have to worry about breaking a tooth or anything. I know it may sort of take away from the healthiness of soaking the grain, but I loved it and didn’t feel guilty about eating it!
I like the sounds of that!
[...] made a recipe from the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...]
[...] Sprinkled on to my Swiss Muesli [...]
Hi Barbara, So happy that you are enjoying my site! So nice to hear. I sometimes use goat-milk yogurt but as I am about an egg a month away from being vegan I am about to venture into the nut-yogurt adventure. Will be sure to post about that creation when it happens. The lemon with almond milk works brilliantly for this purpose too.
Loren- I am not sure what they are called. They are actually seeds of the rhubarb plant. So I guess they can be called seeds. They will soften in the soaking.