Before I begin this post on a wonderful muesli, I just wanted to say that there was a glitch in the emailing program last week and the Rhubarb Cake and Strawberry Rhubarb Crisp recipes, although published, did not go out to the subscriber list. I apologize. Technology is wonderful but at times it messes up and last week was one of those times. So, if you like rhubarb, just go to the recent posts section on the right side of this page and click on last weeks’ post for two great and easy ways to bake with it.
The first time I ate this muesli was over thirty years ago at the Grand Plaza Hotel in Grand Rapids Michigan. It was sooo good that over the years, everytime I was there I never ordered anything other than that for breakfast. Unfortunately, we have not been in Grand Rapids for a number of years, so I had to recreate the recipe in order to continue to enjoy it. This muesli is nothing like what is available in the grocery stores. This is soft and creamy, filled with fresh fruit and nuts. I know when I first asked at the restaurant how it was made, I was told that they soak baby oats overnight in cream as the base. What I thought at first was coconut is actually grated apple in the muesli. The recipe was based on what a Swiss physician, Dr. Bircher-Benner created for his patients. Although, after researching on the internet, it seems Dr. Benner used a water and lemon juice mixture for soaking the oats overnight. I think, the chef’s switch to cream made it rich and wonderful.
A few years ago when I recreated it, I used milk and rolled oats and it was very good. When I planned on sharing this recipe with you, since I had both rolled oats and steel cut oats, I thought I would experiment and use both, in separate bowls, to compare the difference. You will see the difference in the pictures. The steel cut cut oats had a nuttier flavor and coarser texture. The rolled oats did not absorb as much of the milk as the steel cut, so there was more liquid in the bowl. This was like comparing bran flakes to bran buds. So, if you and your family like cereals with a softer texture, use the rolled oats. Crunch will happen with the nuts and fruit you add at the end. After all of the years serving this made with rolled oats, my husband Bill actually preferred the flavor that the steel cut oats added to this cereal. Also, thanks to my friend Amy, I have learned to drop the grated apple into a bowl of water with a bit of lemon juice for about a minute to keep the apple from turning brown. It is more appetizing that way. My recipe program does not let me enter overnight and 10 minutes for example on the prep time, it only accepts hours and minutes, so remember to soak the oats the night before serving. Let me know in the comment section what you think, and what fruits you have tried.
- 1 cup rolled oats or steel cut oats
- 1 and ½ cups milk, cream or almond milk
- 1 apple, grated
- ½ lemon with juice squeezed into bowl of water
- ¼ cup chopped walnuts
- ¼ cup sliced almonds
- Any other fruit such as blueberries, diced strawberries, diced peaches etc as desired
- Place oats and milk into a bowl, cover and soak overnight in the refrigerator
- In the morning shred an apple and drop into lemon water for about a minute
- Drain the apple and add it to the oats
- Stir in nuts and any other fruit desired
Putting the apple shreds into lemon water for a bit keeps the apple from turning brown and makes it more appetizing...especially for leftovers the next day.
Although this only takes 10 minutes to prepare in the morning, the oats need to be soaked overnight in the milk.