Thursday, December 6, 2012

Morning Müesli


Morning Müesli
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Makes 4 cups, enough for eight ½-cup servings.Serve with fresh fruit and yogurt.Recipe adapted from Nantucket Open House Cookbook, by Sarah Leah Chase.Müesli is a popular breakfast cereal in Swizerland based on uncooked rolled oats,  fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. In Switzerland it is also eaten as a light evening dish; Birchermüesli complet is muesli with butterbrot (butter & bread) and milk coffee.

2 C rolled oats (or 2:1 combination of oats: rolled spelt, triticale, etc.)½ C shredded coconut½ C sliced almonds½C unprocessed coarse bran½ C dried cherries¼ C coarsely chopped dried apricots¼ C sunflower seeds1/8 to ¼ tsp each ground cinnamon and cardamom

1.     Preheat oven to 350ºF.  Spread oats on baking sheet and toast in oven until lightly browned and fragrant, about 10 min.  Shake the pan, or stir, once during cooking.  Transfer to large bowl.

2.     Place coconut and almonds on baking sheet and toast for 6-7 min.  Shake pan once or twice during cooking.  Add to the oats. 

3.   Add remaining ingredients.  Toss well and cool.  Store in airtight container up to several weeks. 

4.     To serve, pour milk over bowl of muesli.  Many people like to pour milk over muesli and let it sit overnight in the fridge before eating in the morning.


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