I completely forgot about müesli for awhile. A long while, actually. And then, last Sunday, I remembered it. So I made some. And now I'm enjoying it regularly. Life is good.
When I was younger, müesli was one of those foods that seemed international and glamorous. I can’t remember the first time I had it, but I do remember that eating it always made me feel like I was Swedish, or French, or German. The price, however, was also quite glamorous. It’s one of those foods that just seems overpriced. There was one mainstream American brand who sold it, available at my small town supermarket. It was at least $6 a box, and needless to say, I didn’t get it often. It was a special treat. A special treat I sometimes had at home, and also devoured in those fancy places like France and Germany.
For the past several years I’ve lived in or near a city, so müesli has undoubtedly been widely available. And probably still pricey. I haven’t priced it recently because, like I said, I’d forgotten about it.
So, about my epiphany. Last weekend, the sun was shining and the temperature broke 60, and after a gorgeous run along Lake Washington, we needed to enjoy some coffee and breakfast on the deck. Pancakes or waffles seemed like too much work, but I wanted something a bit weekend-ish. You know, something more exciting than weekday breakfast. I saw yogurt in the fridge and thought, granola? None to be had. And that was the moment I remembered – müesli! Oh how I’d missed thee. So tasty. So healthy. So simple!
Mel's Müesli. This week I’ve been making my müesli in pint-sized jars, which is enough for 1-2 breakfasts. I’ve been really enjoying this combination of fruits and nuts, but they can of course be switched up to suit your preferences.
1. Fill jar 2/3 full with old-fashioned rolled oats.
1T wheat germ
1-2t flax seeds (crush if you’re motivated)
2T toasted pepitas (toast in oven for 10 minutes at 350 degrees, shake halfway)
4-6 apricots, chopped
1T raisins pinch of salt pinch of sugar pinch of cinnamon
3. Put top on, shake, and enjoy!