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May 15, 2014

Making Museli

I fell in love with the healthy, hearty breakfast of museli while in Puerto Rico and when I came back home I looked everywhere to find this in stores. I was able to find a few stores who sold museli by the bag, but a small bag could cost up at $8 and only last a week. Kellogg's makes a version of this called Mueslix, but you can tell it is processed. For this reason, I decided to start making my own.

So, what is museli? The root of the word comes from Swiss German meaning 'puree' or 'mash-up'. Traditionally served in hospitals for ill patients to help them recover, this dish did not become popular in Western Countries until around the '60's. I am surprised that with how health conscious we have become, more people are not doing this.

While in Puerto Rico, the oats and seeds had been soaked in yogurt and in turn was very soft and mushy. The most common way to eat / serve this dish is to soak the oats overnight in water and lemon juice and  mix into yogurt. Delicious of course, but since I have since cut all dairy from my diet so I now prefer to eat this with almond milk poured in.

Below is the ingredients I use to make mine the way I like it, but please note; you can add or remove anything to make it the way you want it.

  • Rolled Oats
  • Raisins
  • Halved or Sliced Almonds
  • Pumpkin Seeds (buy them unsalted)
  • Sunflower Seeds (buy them unsalted)
  • Coconut Flakes (buy these unsweetened)
Once you have all the ingredients and a container to hold the museli, pour the ingredients (alternating a bit of each ingredient at a time) until your container is full. Then shake, shake, shake to mix the ingredients together. 
You can't mess this up, and can switch in different ingredients if you wish to make it the way you want it. Add dried cherries, flax seeds, craisins or anything else you want to add to make it to your liking.

This breakfast is very filling, and should hold you over for hours. This keeps me full longer and reduces my snack in-take, which is great!