An incredibly nutrient-dense blend that’s full of fiber, protein healthy fats, and carbohydrates.
This nourishing muesli recipe is called nourishing for a reason — it’s nourishing, energy-dense, delicious and so easy to make. In the US we’re most familiar with granola and typically think of it as a treat or breakfast cereal, but granola has a sister that’s very similar and just as delicious. Muesli has quickly grown in popularity here in the US and for good reason — it’s delicious!
Nourishing Muesli is a classic muesli recipe that I hope you’ll enjoy as much as I have been for breakfast or as a quick component to add nutrients to a dessert like ice cream. Granola is a hit on smoothie bowls, with homemade nut milk, or by the handful, but muesli is also a great option to utilize your pantry staples not to mention, it’s so easy to make a large batch to last you several weeks if not a month in the pantry.
What is Muesli?
Pronounced as muse-lee, it is an uncooked mixture of nuts, seeds, grains, dried fruits, and spices. Muesli can be mixed with nuts milk, yogurts, fruit juices, or eaten au naturel. It’s a very popular dish in Switzerland and Germany as a light breakfast and is also a great source of nutrition.
So what’s the difference between granola and muesli?
Basically, muesli and granola contain very similar ingredients. Granola typically involves both an oil or fat and sugar or sweetener and is baked — that’s’ how granola gets that crispy texture and sweet flavor. For example, in our granola recipes, we use coconut oil and maple syrup or nut butter, and coconut nectar, etc. Muesli, on the other hand, doesn’t contain added oils, sugars, and is eaten raw or uncooked. Both are delicious, nutrient dense, and easy to make and serve.
How To Serve Muesli
Use muesli as a topping: Add as a topping on my Stripped Green Smoothie Bowl
Use muesli as a cereal: Pour homemade nut milk into a bowl of muesli for a simply delicious breakfast
Use muesli as a snack: Pre-portion small snack size bags full of muesli for an on-the-go snack
Use muesli as a yogurt: Top on yogurt or alternate layers of yogurt with muesli for a healthy parfait
Use muesli as a porridge: Soak with nut milk and heat to cook and soften for a warmer version of this recipe
Muesli can be eaten in a variety of ways and dishes from sweet to savory, but you can also change the texture of muesli by choosing to soak or not.
Should you soak muesli?
Either way, you choose to eat muesli, the nutrient benefits for both are still fantastic compared to most Standard American Diet breakfasts. Eating muesli raw, which is my personal favorite way, is great for cool dishes like topping on cold yogurt, Stripped Green Smoothie Bowls, or with homemade nut milk.
Soaking muesli may be easier to digest for some people with digestive issues or those who enjoy the texture of a porridge or warm cereal. Soaking may also be beneficial because it helps in reducing the amount of phytic acid. Phytic acid is naturally present in whole grains, nuts and seeds, and it plays a role in the way our bodies absorb minerals as it hinders it in most cases.
Phytic acid chelates (which is a fancy way of saying it binds to) zinc, iron, calcium, and magnesium to some degree, making the overall nutrient content of those minerals less because our bodies have a harder time absorbing and utilizing them. Phytic acid can be reduced by cooking or soaking and sprouting the grain, nut, or seed. Since calcium, zinc, and iron are several “nutrients of concern” in vegetarian diets, you can see why sprouting and soaking whole grains, nuts and seeds are beneficial for these lifestyles.