Granola has always been my friend. It comforts me with its brown sugar cinnamon scent in my kitchen, given me sweet crunchiness to nibble on during those late night writing sessions, and even added a little somethin’ somethin’ to my pancakes when I really start craving iHOP. Granola is amazing! I even make my husband’s favorite clumpy goodness with my Banana Macadamia Nut Granola frequently. But for me, I remember that granola will always have more calories, sugar and fat than muesli. And I always thought that meant it was better. But mama knows best.
My mom has been telling me for the past couple years that I really should switch to using a muesli recipe. My reply has always been “It’s not crunchy mom!” and “I like my granola with lots of stuff in it…you know, stuff.” I never believed I’d like the soft, non-clumped variety of this oat breakfast. That was until one blustery day in Connecticut when I visited them and she served me what tasted like a sugary cereal that I would’ve declared off-limits. Once the muesli sat in its vanilla milk bath it was better than granola. I could eat it every day! I probably would’ve eaten the whole tub she made if she’d let me. This was like no muesli I had bought at a market. This had style and pazzazz. And that extra “mom” touch that felt homey on a cool day.
And then came the health benefits of muesli:
- Muesli doesn’t have to be cooked. You can leave it raw (most oats are already steamed, FYI) or bake it. Your choice. You can also soak it overnight in milk for an authentic original muesli style.
- Since you aren’t looking for clumps, you don’t need liquid or any fat to bind it.
- Muesli tends to be about half the sugar content of most granola depending on what you like in it. Keep in mind you are in control depending on how much fruit or sweeteners you like with your muesli. But much easier to control when you aren’t making granola.
- You can still have lots of stuff in it, like flax seeds, hemp seeds, sunflower seeds, pumpkin seeds, or any kind of nut and dried fruit you like.
I was sold! I had to make this and so do you. This is the basic recipe, but the thing my mom is famous for is never making anything the same way twice. I think you should hold the same standard with this recipe. Keep it raw, soaked in milk overnight like the original 1894 Swiss doctor recipe. Or try it with lots of nuts instead of seeds or seeds instead of nuts. Or make it with maple syrup instead of coconut sugar. This is one of those recipes that is hard to mess up.
My favorite thing about this recipe is the addition of nutritional yeast. In my book I will always think of nutritional yeast as a potent vitamin B supplement and a solution to morning sickness. I don’t have kids yet, but my mom was sick throughout all her pregnancies (ALL 9 MONTHS) except for her pregnancy with me, when she started doing protein/nutritional yeast shakes.
So here it is…my mom’s famous muesli recipe! Thanks for letting me share this mom!
- 6 cups of organic rolled oats (buy them gluten-free if you are gluten-free)
- 1/2 cup pecan pieces
- 1/2 walnut pieces
- 1/2 coconut flakes
- 1/2 sunflower seeds
- 2 TB sesame seeds
- 1/2 cup nutritional yeast
- 1 cup coconut sugar (you can add a little honey or maple syrup if you like)
- 1 TB vanilla
- 3 TB flax seeds
- 1 cup dried cherries or raisins (do not put in oven)
- Set oven at 350 degrees F.
- Pour 6 cups oats into large roasting pan. Spread into thin layer. Add nuts, coconut flakes, sunflower seeds, sesame seeds, yeast, vanilla and sugar. Toss to spread evenly.
- Pulverize flax seeds, but these will be roasted separately because they need to be refrigerated for optimal storage, since the muesli lasts longer than room temperature life of ground flax. If you want to toast flax with the muesli, the muesli must be refrigerated.
- Toast muesli about 35 minutes or until light golden brown. Stir halfway through. Remove
- muesli from oven to cool and toast flax sees for about 15 minutes in the hot oven.
- Add dried fruit to muesli and store in airtight container. Refrigerate ground flax seed in and add tsp when serving. Return unused flax seeds to fridge.
NOTE: You can adjust the portion of nutritional yeast to taste. We like 1/2 cup per recipe, but you could use anywhere from a TB to a 1/2 cup, depending on your taste. Any dried fruit can be used, but add after toasting so it doesn’t burn.
Feel free to get creative and add other ingredients. We have used 1/2 cup of hemp hearts, and also have added about a TB of chia to our muesli. We have also used almonds, cashews or peanuts instead of pecans and walnuts. Usually two different nuts are tasty, but you can also use a cup of just one type. It’s nice to change it up.
We use almond or coconut milk, but you can also add muesli to yogurt if you don’t want to eat it like a cereal.
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