I’ve been an advocate for berry and nut granolas since the first posts of Clearly Delicious. There’s just something about the way you can mix it with yogurt, fruit, and honey to create a triangulation of flavors that wakes me up instantly.For past successes with granola check here and here, but for a new take on an old favorite, a look at my newly developed Muesli recipe is a must.
Muesli, a dish developed by dietary physician Maximilian Bircher-Benner in 1900 for his patients, uses uncooked oats, fruit, and nuts to encourage unprocessed raw healthy eating. Developed a hundred years before the chic-ness of raw foods and the worries of package processing, Bircher-Benner had the right idea when feeding his patients—keep it simple, keep it clean. I couldn’t agree more.
Pictured: fresh ingredients like tart green apples keep Muesli cleaner and healthier than most granolas.
Basically, Muesli is the un-cooked half-cousin of Granola. You process the ingredients together in a food processor (or blender, if you must) and eat with the same topping for cereal, yogurt, and the like. Made especially with shredded apple, muesli has a unique tart flavor that I just love. And, in many regards, is much more vibrantly tasty than your regular honey and nut granola.
Trying to keep things healthy? This easy Muesli with uncooked fruit, coconut, almonds, and steel-cut oats is a must for your next berry parfait.
* 1 Granny Smith apple, peeled and shredded
* 1/4 cup Medjool dates, roughly chopped
* 1/4 cup almonds, roughly chopped
* 1/2 cup sweetened desiccated coconut, shredded
* 1 cup uncooked steel-cut oats
* 1 tablespoon cinnamon
* 1/2 cup fresh berries such as blackberries and strawberries
1.) Peel Granny Smith apple and shred in a food processor. Roughly chop almonds and dates and add to apple mixture with the addition of coconut, steel-cut oats, and cinnamon. Pulse a few times to combine or until mixture is fully integrated. Fold in berries and serve with yogurt, cottage cheese, or on a bed of cereal and milk.
Makes 2-3 servings.
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Written by: Helana Brigman