Posts Tagged ‘cereal’

Bircher Muesli

Well if we are going to be pedantic, this is a re-hashed version of this post: Overnight Oats. Only Bircher Muesli sounds posher.

Swiss physician Maximilian Bircher-Benner introduced muesli to the patients in his hospital, of which an essential part of the therapy was a diet rich in fruit and vegetables. As a lover of plant-foods, I love this last point, and as a linguist, I love that “muesli” is the diminutive form of “mues” meaning “puree” or “mash-up”. It consisted in soaking oats and fruit (generally grated apple), and it was often served with lemon juice and sweetened condensed milk because of fears of bovine tuberculosis in regular milk (pasteurisation and refridgeration not commonly available)

Not sure if sweetened condensed milk (though delicious) would now be considered an integral part of therapeutic diets, but I am sure it was preferable to bovine TB. And after all, they didn’t have blenders to make almond milk with.   🙂

Muesli is the “lazy mans granola”- a great way to enjoy home-made goodness that is not tecnically “made”- just thrown into a bowl!  Traditionally the oats are left in soak overnight to soften them, but principally to break down the “phytic acid” which is an anti-nutrient.So basically- what I always say about juices and smoothies: I am not sure you can call this a “recipe”- you just mix up what you like, and therein lies the beauty of it.  It takes a matter of seconds, it just requires you to remember the night before. In a pinch- leave it all all in soak in the early morning for 1-2 hours,  and enjoy a lateish breakfast.

yum, for real.


This particular bowl had:

  • 1 cup of jumbo organic oats
  • 3 dried apricots, snipped
  • flaked almonds
  • 1 Tablespon chia seeds (more on these another day: they are the flecks that look like poppy seeds)
  • 1/2 a grated apple
  • sunflower seeds

Soaked in home-made almond milk overnight.

Serve with extra sweetness- honey, maple syrup etc  Though if you want to go for natural sweetness, chopped bananas and date paste (recipe via this link) work amazingly, and help maintain stable blood sugar levels better.  I had some date paste made and added a large spoonfull and it made it perfect.


I can confirm this was de-lightful. Isaac can too 🙂

Hooray for posh re-hashes!

Hooray for oats!

Hooray for physicians before their time!

And hooray for something hearty and filling on a cold day, when (*forheavenssake!!*) we should be eating fresh fruit!



Date sweetened Granola- mmmmmm!

I very much doubt I could live without oats. Such a wonder-grain. I love them. Creamy, versatile, and packed full of fibre: insoluble fibre to speed up the old “transit time” (you with me?), soluble, to mop up any harmful cholesterols it happens upon, and to help maintain good blood sugar levels.

We have made granola for ages at home by simply warming up honey and some sunflower oil (not too much, mind), mixing in oats, and toasting it in the oven (watching it carefully, as honey burns easily) This is as simple as it gets, and you can add in nuts, seeds, and dried fruit each time you eat it. This version is far less sweet, for our dates-only Lent 🙂  It is however,I find, sweet enough when eaten with raisins etc and a chopped sweet banana.

*(Every self-respecting person who wishes to get their “cream” from non-factory plant sources should have some of this marvel in the fridge. It is simply unroasted cashews, soaked until soft, and liquidised with water at a ratio of 1:1  (or slightly less water)- until silky-smooth. For more details read this post) The cashew cream adds a certain kind of richness and makes it taste kind of creamy-caramelly.

I mix all the ingredients well and then finish it in my food dehydrator because I can forgot about it and it doesn’t burn.

Don’t curse me for using less conventional methods (it’s in my blood now) and furthermore, I cannot comment on oven- cooking times.

In short, not a very informative post, then.

But there are plenty of alternative healthy granola recipes out there (and by “out there”, I mean, on here– the internet)  They really are not difficult, and you can make some amazing gourmet granolas, for a fraction of the cost, and completely control the amount and type of sweetener that you use.

I have my granola with chopped banana and almond milk and it is fantastic! It would also be lovely sprinkled over fruit salad with some “live” yoghurt.

Made a little sweeter using apples, dates, cinnamon, and honey, and some nuts/seeds/and dried fruit, it would make a fantastic crunchy snack to nibble on, guilt-free.

I miss honey  😦   But date sweetened treats are growing on me. I think if I had tried this no sugar-no-honey-no-wheat-no-yeast Lent thing a few years ago I would have died (or someone else may have!) But I have grown into new habits slo-o-o-ooowly. . For some people, dietary changes may be a radical overnight thing. For me, slow changes have worked best.

Our granola stash, ready bagged in portions.









Have a great weekend!


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