Muesli

When we visit Laura in Germany, breakfasts are a banquet compared to the dry, tasteless, over-sweet, boxed cereal North Americans are used to. One of the best parts of the German breakfast is muesli with yogurt.

To be clear, muesli is not granola.

While both muesli and granola contain grains, nuts and dried fruit, granola is covered in honey and oil and toasted.  Consequently, granola has double the calories of muesli and also contains fat.

Because muesli is such a wholesome food, it is correspondingly expensive so I make my own.

The great thing about making my own muesli is that I can use the ingredients I want.  Paul, for instance, can't eat coconut flakes so I don't put that in mine.  Bulk stores - like Galloway's- in New Westminster - offer a wide range of ingredients to make muesli.

Ready to go with my bags of ingredients!

I don't really have a recipe but I eyeballed this batch of muesli to come up with some sort of guideline.

Store it in an airtight container or the freezer. 

Top it with fresh fruit and yogurt. Add a tsp of agave syrup for sweetness, if desired.

Muesli

1 lb      rolled oats  (800 g)

1/2 lb each of triticale, wheat, rye and barley flake (400 g)

1/2 lb each of dark raisins and light raisins (400 g)

1/4 lb each of raw pumpkin seeds and sliced almonds (200 g)

1 lb of diced dried apricots (800 g)

Thoroughly mix all ingredients together in a big vessel like a soup pot or roasting pan.
Then store in an airtight container.