Swiss Muesli

Lately, it seems that all my new 'favorites' are a result of going on a trip.

My daughter Aryn and family invited me join them on a trip to Portland and the Oregon coast in August.  While in Portland, we stumbled upon Bob's Red Mill in Milwaukie, Oregon (15 miles from downtown Portland).  The 90-minute tour was worth the trip.  At the end of the tour, they give you a sample of one of their most popular products - Old Country Style Muesli.

                                               

We picked up some of their bulk Muesli at Bob's Red Mill Whole Grain Store just down the road to take home with us. (And redeemed the kids' cookie coupons... can't forget that!) 

It took me a few weeks, but I finally gave it a try.  It's similar to the Muesli I enjoy whenever I am lucky enough to go on a cruise - but they mix theirs with whole cream and milk (no wonder I love it!)  I was hoping for no added sugar, but still wanted it to be naturally sweet with lots of texture.

You may be familiar with the earthy concoction called "bircher muesli".  It was developed by Maximilian Bircher-Benner, a Swiss doctor and nutritionist.  He believed it was the perfect solution for patients at his Zurich sanatorium at the turn of the last century.  He was devoted to getting RAW fruit into their diets because he believed apples had cured him of jaundice as a young man.  

This is not "eye candy" for sure - so don't judge it by looks alone.  If you're searching for something to keep you pleasantly full until lunch - this is a great idea.  It has no added sugar, because it's sweetness comes from the dried and fresh fruit.

You can make your Muesli concoction uniquely your own by adjusting the ingredients and how you "soak" it the night before.  Or don't soak it at all - if you love a crunchy texture.