Why You Should Care About the Differences Between Granola and Muesli – Plus a Muesli Recipe!

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:

1. 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.
2. Since you aren’t looking for clumps, you don’t need liquid or any fat to bind it.
3. 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.
4. 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!

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