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
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.
coconut and almonds on baking sheet and toast for 6-7 min. Shake pan once or twice during cooking. Add to the oats.
remaining ingredients. Toss well and
cool. Store in airtight container up to
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