Recipe: Summer Muesli and Article: Make Your Morning with Muesli

MAKE YOUR MORNING WITH MUESLI

Developing a new recipe is an adventure. You know where you want to go and think you know how to get there but the path to successful results may take unexpected turns. One of the most challenging recipes I ever created was a granola. I would not settle for anything less than the best. Getting it perfectly chewy, crisp and crumbly took 23 batches. I gained about five pounds from the project, but that's not the only reason I gave up granola.

Homemade granola can be as full of fat and sugar as commercially-prepared brands. Even when its fat comes naturally from nuts and seeds, it is still too rich. Likewise, the sweeteners, even when natural maple syrup or honey, provide mostly empty calories. However, you can enjoy granola's appealing blend of grains, fruit and nuts, and keep calories in control, by eating muesli as a refreshing breakfast alternative. Invented by Dr. Bircher-Benner, a Swiss nutritionist, in the late 1800's, muesli has a much longer history than granola, which evolved from the popular 1960's snack foods called trail mix and gorp.

While granola is baked, muesli is an uncooked blend of grains, usually rolled oats, dried fruit, seeds and nuts. Just before serving, fresh fruit is added to the dry mixture. Typically, muesli soaks overnight in milk, fruit juice or water. In the morning, freshly shredded apple or a handful of berries are added; most people mix in some plain yogurt, too. The creamy grains, still-crunchy nuts, chewy dried fruit, and succulent fresh fruit create a naturally-sweet, satisfying combination. Muesli adapts nicely to the seasons. In summer, I use a chopped, ripe peach in place of an apple. During the winter, chopped Bartlett pear and halved seedless grapes are juicy additions that are readily available. You can make a week's supply of dry muesli and store it in an air-tight container. If you don't want to soak the cereal overnight, you do not have to. Often, before jumping into the shower in the morning, I measure out a portion and add milk or juice. By the time I am ready for breakfast, the muesli is just right.

SUMMER MUESLI

1 cup rolled oats, not quick or instant
1/4 cup chopped dried apricots
2 Tbsp. dried currants
2 Tbsp. sunflower seeds
2 Tbsp. toasted wheat germ
1 peach, pitted and chopped
1/2 cup fat-free yogurt
Pinch of salt (optional)

In a medium bowl, combine the oats, dried apricots, currants, sunflower seeds and wheat germ. This can be done the night before and set aside, covered.

For a creamy, European-style muesli, gently combine the dry grain mixture with the peach, and yogurt, plus salt (if using), with the oat mixture, the night before serving. Cover and refrigerate; this cereal keeps for 2 days.

For a slightly crunchy muesli, add the fresh fruit and yogurt to the grain for 15-30 minutes before serving.

Each of the two servings contains 351 calories and 8 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research