Miss Smart’s Homemade Muesli

by Sarah on June 25, 2013 · 15 comments

One of the highlights of each month (and, let’s be honest, my life) since last March–when I pretended to be an expert on making seitan, despite having only made it once before– has been teaching cooking classes at our local Whole Foods.

"shopping" at whole foods and not having to pay for it is also a highlight of my life.

My last (and latest) class was breakfast-themed, and I had the most difficult time deciding what to make. 

Breakfast? I could teach a week–heck, a MONTH–of classes on the subject.

Should I finally reveal my giant pancake recipe? Should I make TVP Sausage Crumbles? And haven’t I been longing to recreate the peppery potatoes on the menu of  local breakfast hotspot, Bluegrass Grill & Bakery? Or maybe I should make smoothies, now that I actually ‘get’ the obsession with them?

Eventually, I decided to roll(ed oats)with another current fixation:

i have, in fact, stalked bulk bins across the country for it.


raspberry muesli from wisconsin, with freeze-dried fruit and rice krispies

I should probably blame Mr. Muesli Fusion for this fascination, but I have been eating muesli like I’m on a mission.*

*A mission for what, I don’t know.

homemade or store-bought? hard to tell, isn't it?

Because I’m a giant nerd, I decided to turn the whole class into a history lesson, calling it “Muesli and Milk” and tracing the Scandinavian tradition of muesli through to the modern blogging trend of overnight oats.

this required making the largest batch of overnight oats i've ever attempted

Although I did spend time creating a cashew milk waterfall in the middle of the cafe…

this was even more awesome than the time i spilled oatmeal all over the floor.

…and sharing my recipe for extra thick vegan overnight oats

secret ingredient? psyllium husk.

…the major focus of the class was muesli.^

^Totally one of those words that starts to sound SUPER weird the more you say it…

To quote myself from the recipe handouts I made for my class:*

*Told you I was a big nerd.

“A now-traditional Swiss breakfast, muesli (or bircher müesli) developed by physician Dr. Bircher-Benner for his hospital patients at the turn of the (20th) century, as a means to incorporate more healthy foods into their diets (in an easy to digest form). The “original recipe” included a higher proportion of fruits to grains than the packaged varieties sold today.

figs and apricots

Muesli is the perfect combination between cereal and cooked oatmeal, and can either be soaked in milk, yogurt, or some mix of the two for just a few minutes to soften the grains (and dried fruit) or overnight to become much more porridge or pudding-like. [Using quick-cooking oats allows for a shorter ‘soak’ time, but regular or old-fashioned oats provide more texture.]”

Muesli is also a bulk bin lover’s dream.

Rolled oats, wheat flakes, rye flakes (if you can find them), bran AND flax, plus seeds upon nuts upon dried fruit…

…and dates. There must always be dates.*

*Which I will pick out first. Because picking them out of cereal is much more fun than just eating them straight. 

It’s like Choose Your Own Adventure for cereal addicts.

Speaking of cereal…

I was inspired by the raspberry muesli from Wisconsin to add brown rice cereal for a little extra crunch and bulk.

Good decision me.

The Smart Kitchen’s Muesli

  • 1 c. quick oats
  • 1 c. old fashioned oats
  • 3/4 c. crisp brown rice cereal
  • 1/4 c. rye flakes
  • 1/4 c. wheat, rice, or quinoa flakes
  • 1/4 c. sliced almonds
  • 1/4 c. hazelnuts, chopped
  • 1/4 c. sunflower seeds
  • 2 Tbsp. ground flax seed
  • 2 Tbsp. oat or wheat bran
  • 1/4 c. dried date pieces
  • 1/4 c. dried apricots, chopped
  • 1/4 c. dried figs, chopped
  • cinnamon

*You may substitute equivalent amounts of other nuts, seeds, or dried fruits to your liking.

  1. Combine all ingredients in a large mixing bowl.
  2. Stir well to combine.
  3. Store muesli in an airtight container.

To Serve: Cover with milk (or yogurt) and allow to soak 5-10 minutes to soften. Add apples or other fresh fruit, and sweeteners (honey, agave, maple syrup) if desired. [This may be prepared the night before for an even softer breakfast!]


The greatest surprise was that my ‘regulars’ all got together and gave me a goodbye (and good luck :)) card, since this was my last class with them.

I nearly cried.

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Liz @ iheartvegetables June 25, 2013 at 7:23 am

Hahaha I love this. And to be totally honest, I didn’t know what Muesli WAS. So clearly, I needed your history lesson 😉

Laura @ Sprint 2 the Table June 25, 2013 at 8:37 am

You just geeked out with that history lesson. This merely adds to your awesomeness.

Of course they got you a card!!! I bet you’re the best teacher that Whole Foods has ever had. Now come down south and see me!

Hannah @ CleanEatingVeggieGirl June 25, 2013 at 11:47 am

I would definitely go to your classes!!! You are probably the best teacher there :).

Lindsey @ Pas de Deux June 25, 2013 at 12:17 pm

I love how detailed you got with this–the history lesson, the multitude of options–what a cool teacher you are! And, I am going to make my own version when I get home tonight (with psyllium husks)–thanks for the inspiration!

Melissa @ Treats With a Twist June 25, 2013 at 2:00 pm

Awe how sweet of them to give you that card :(
I love that you totally “nerded out” and did handouts and such a detailed theme. Classes are no fun if the teacher isn’t enthusiastic!

char eats greens June 25, 2013 at 3:31 pm

Umm that’s pretty much the sweetest side gig ever!! And I admire the in depth look at the muesli history…no geekness there!!

Ian June 25, 2013 at 9:27 pm

Looks like a great recipe! How do the rice crisps hold up when soaked?

Sarah June 27, 2013 at 10:59 am

I haven’t tried it overnight, and usually I eat too fast for them to lose any crunch, but I actually like a lot of varying textures, so I wouldn’t mind if they are little soggy. [If I say, “It adds a little more creaminess to the final result,” that sounds a bit better though. :)]

Michelle @ Eat Move Balance June 26, 2013 at 2:35 pm

That’s so cute about the card from your “regulars”. :) How awesome is that?! I’ve still been loving muesli . . . I should really recreate my own at home!

Ttrockwood June 26, 2013 at 9:44 pm

Obviously you will have to see about teaching at the whole foods in your new ‘hood when you move- it is obvious to all that the students are the luckiest ever to be able to attend!!!
I am a huge fan of museli, i had it soaked in apple juice as the only non dairy/vegan item i could put together in europe- and i make it all the time now! I ate it out at a cafe once and they added shredded fresh apple which was awesome.
I love your brown rice krispies addition here, and dried figs are genius.

Brittany @ Delights and Delectables June 27, 2013 at 8:42 pm

Let’s make some when you come visit!! Gluten free of course!

Alex January 5, 2014 at 1:37 pm

Just curious, besides Whole Foods, where else can one find rye flakes? I haven’t been able to find them in any local grocery stores or supermarkets. Thanks!

Sarah January 6, 2014 at 5:04 pm

I would look at any natural foods store. I believe Eden Organics sells them. (I know they sell rye flakes.)

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