Somewhere in the Swiss Alps the first muesli was served. A doctor named Maximilian took to preparing it for patients.
I placed the concoction in the fridge and turned to bed.
Muesli is power cereal, inheriting fruits, nuts, and seeds of your personal inventory. I began eating the sweet, energizing breakfast while in Germany, the real way. The boxed muesli you will find in supermarkets is not the same.
For authentic muesli, I came up with this recipe, a variation on others that suggest adding hot water.
1/2 cup quick-cooking or rolled oats
2/3 cup soy milk
2 tbsp granola
1 tbsp of chopped nuts
drizzle of honey/agave nectar, or two (depends on how sweet you like it)
dash of salt
dollop of Greek yogurt (optional)
Combine oats, granola, nuts, honey, and salt in a jar or container with lid. Cover with milk. Let soak in fridge overnight. Serve with dollop of yogurt. Makes one generous bowl of muesli.
It also makes for a wise on-the-go breakfast. Tuck a jar in your bag and buzz off.