Try this German-Style Muesli recipe, or contribute your own.
- cup rolled oats
- tablespoons toasted wheat germ
- tablespoons ground flaxseed
- packets stevia in the raw(r) as desired
- tablespoons chopped hazelnuts
- tablespoons slivered almonds
- tablespoon raw hulled (out of shell) sunflower seeds
- cup raisins
- tablespoons chopped dates
- tablespoons (about 3 whole) chopped dried apricots
- cup light plain or vanilla soymilk
- cup nonfat plain yogurt
- medium apple peeled cored and grated
- Carbohydrate 21.7745 g
- Cholesterol 0 mg
- Fat 0.1265 g
- Fiber 1.01750001311302 g
- Protein 0.84425 g
- Saturated Fat 0.01595 g
- Serving Size 1 1 recipe (28g)
- Sodium 3.025 mg
- Sugar 20.756999986887 g
- Trans Fat 0.08635 g
- Calories 82 calories
Step-by-step
- In medium bowl, combine all grains and Stevia In The Raw® with the nuts and dried fruits. Blend well. (This mixture can be made ahead of time and stored in an airtight container.)
- When ready to serve combine with soymilk, yogurt and grated apple. Stir to combine.
Balancing Grains and Texture
Rolled oats serve as the structural backbone of this preparation, absorbing liquids while maintaining enough physical integrity to provide chew against softer mix-ins. Toasting the wheat germ and nuts briefly before mixing releases bound essential oils that elevate the aromatic profile of the dry blend significantly. Flaxseed functions as both a thickener and binder as it hydrates, trapping free moisture from the yogurt and soymilk to create a cohesive porridge consistency rather than a watery soup. When incorporating dried fruits like raisins, dates, and apricots alongside raw sunflower seeds, ensure they are distributed evenly throughout the dry oats so every spoonful carries a balanced proportion of sugar, fat, and starch. Whisking the sweetener thoroughly into the dry components prevents clumping that occurs when crystalline sugar hits wet dairy.
Storage and Hydration Mechanics
Dry oat and nut bases store reliably in airtight glass jars at room temperature for up to four weeks without losing volatile aromatics, provided they are kept away from direct sunlight and heat sources. Freezing the dry grain mixture extends this storage window to three months, though the nuts should be checked for rancidity upon thawing due to their high polyunsaturated fat content. Grating the peeled apple directly into the liquid components just before consumption utilizes the fruit's natural pectin and malic acid to naturally soften the raw oats while introducing brightness that counteracts the heavy dairy notes. Standard kitchen graters work well for this step, but a food processor fitted with a fine shredding disc accommodates larger batches efficiently if a box grater is unavailable.
