Muesli Là Gì

[Margaret Sigars]

Muesliˈmjuːzli/ MEWZ-lee[1][2]) is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak overnight and eaten the next morning. Additional ingredients, such as grains, nuts, seeds, and fresh or dried fruits are sometimes added, along with milk or cream, a small amount of citrus juice, and honey to add sweetness.[3] Yoghurt, other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes.

Originally known in Swiss German as Birchermesli after its creator Bircher-Benner or simply Mesli, the word is an Alemannic diminutive of Mues (non-Swiss Standard German: Mus) meaning "mush" or "pure".[9]

It was introduced around 1900 by Bircher-Benner for patients in his hospital,[4] where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar "strange dish" that he and his wife had been served on a hike in the Swiss Alps.[3]

The dish was prepared by mixing the cream and honey or condensed milk with the soaked oats and lemon juice and, while stirring, grating the whole apple into the mixture. This method prevented the apple pulp from browning. The intent was to serve the dish fresh, immediately before any other dishes in the meal.[11][12]

Muesli traditionally is freshly prepared using dried rolled oats or whole grain oats that have been soaked in water or fruit juice.[13] Other common ingredients are grated or chopped fresh fruit (e.g., bananas, apples, berries, grapes, mango), dried fruit, milk products (e.g., fresh milk, yoghurt, cream, condensed milk, fromage frais, quark, cottage cheese) or nondairy milk substitutes, lemon juice, ground nuts, seeds, spices (especially cinnamon), honey and muesli mix.[14][15]

The preparation of home-made muesli varies according to the tastes and preferences of the cook, but the basic proportions are around 80% grain, 10% nuts and seeds and 10% dried fruits.[16] Some home cooks prefer to mix the dry ingredients ahead of time and store a batch of it in a container, adding wet ingredients such as fresh fruit, dairy products, honey and fruit juice immediately before serving.[17]

There are many varieties, which may also contain honey, spices, or chocolate. Dry packaged muesli can be kept for many months and served quickly after mixing with milk, filmjlk, yogurt, coffee, hot chocolate, fruit juice or water. If desired, pieces of fresh fruit may be added. Alternatively, the mix may be soaked overnight in milk and then served with fresh fruit or compote to taste.[19]

Muesli has been associated from the beginning with health-conscious diets and back-to-nature lifestyles. In English-speaking countries, these connotations have led to the coinage of terms linking muesli to social liberalism and the middle classes. These include the British muesli belt[22] and the American granola type.[23]

I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, cup chopped walnuts, cup dried cranberries, cup sunflower seeds, 2 Tbsp brown sugar, and tsp cinnamon.

This also goes really well with nice cream for a cool snack or a slightly less than adult breakfast. Be warned that since nice cream is mostly fruit (I prefer chocolate banana), there is not much extra liquid for it to absorb so it will come out dryer than even the yogurt version. Just be careful not to add too much. But even if you do I can think of much worse things than a chocolate banana muesli for breakfast.

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Hi Kate, I am planning to make this as I have often seen it at the grocery stores, and it seemed expensive, and sometimes a lot of sugar. But I was wondering what is the difference between muesli and granola? Just curious your thoughts. Thank you! The recipes are great!

This is delicious! I love the texture and the flavors. I used 1 TBL of maple syrup and the hint of sweetness as well as the cinnamon gave it fabulous flavor. We served with milk and fresh fruit. I think we will give up our commercial cereal! Thanks Kate!

Where did muesli originate? Muesli was developed around 1900 by a Swiss physician, Dr. Bircher-Benner, to serve to patients in his hospital. His original recipe was said to have been made with oats (soaked in water for 12 hours), grated apples, nuts, lemon juice, cream and honey.

What is the difference between granola and muesli? There are countless variations of each, which often overlap. But in general, granola is typically defined nowadays as being baked until crunchy with oil and sweetener, while muesli contains no oil or sweetener and is either lightly toasted or served raw.

Made a batch of this today, and had a bowl for snack. Yum! This will be my go to muesli recipe now. I used dried cranberries and unsweetened dried blueberries in mine because I need to minimize the amount of sugar I eat, and the combo is very nice. I do wish there was a way to get the spices to stick to the other ingredients. Any ideas about that other than turning it into granola?

This was delicious! The best, although I think I will omit the salt as it does not really blend in with the dry ingredients.

I used gogi berries and apricots, walnuts over pecans. The added coconut was perfect I will never by this again!

I added it with milk, but it will be great with yogurt.

3. Melt the coconut oil in the pot. Stir in the oats, flax meal and salt and stir often until the oats turn slightly golden but not brown, about 5 minutes. Add the dried coconut to the pot and stir for a minute or two. The mixture will smell very fragrant at this point. Transfer everything to the bowl with the nuts and seeds.

The high fiber content in muesli aids in maintaining healthy bowel movements and preventing constipation. This digestive support is crucial for overall well-being and ensures a comfortable start to your day.

Creamy peanut butter (or really any nut butter) absorbs into the oats and adds a filling layer to this particular birch muesli. Make a few in advance and pop them into the fridge to set. Come morning you won't have to rush because breakfast is already there, waiting for you. Not much is better than that.

Place two racks in the center and upper third of the oven. Preheat oven to 350 degrees F. Place oats on an ungreased and unlined baking sheet. Place coconut on a second ungreased and unlined baking sheet. Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes. Coconut browns quickly, keep an eye on it. Remove both the oats and coconut from the oven and allow to cool.

If you heat the milk before soaking it overnight, and then put a bit of yoghurt in the next mroning, topping it with fresh fruit and nuts. That will make you ready for a good day, and you feel no hunger before lunch.

The first time I had Muesli, I was studying abroad in France and looking for something like the granola I missed. I ended up enjoying it for its softness, but I never ate it the right way! I would pour the milk over the muesli and eat it right away, like cereal. Thanks for showing me the right way; it sounds even better now!

I need to be better about eating a healthy breakfast (I have a lot of home fries in my life lately), so this looks like it would completely fit the bill. I definitely have coconut and frozen fruit (though maybe not blueberries) and more oats than anyone should have lying around.

However since i left LA and swapped my easy life as a pilates-teacher with a strenuous job in a german confiserie and an organic bakery to prof. learn how to bake, your blog has been given me encouragement that it was the right decision.

3a8082e126