Equipment
Ingredients
Grains and Nuts
- 200 g jumbo porridge oats
- 25 g wheat germ
- 75 g barley flakes
- 50 g hazelnuts, lightly crushed
- 50 g sliced almonds
Dried Fruit
- 50 g sultanas
- 50 g dried apricots, roughly chopped
- 50 g dried figs, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 185 kcal
- Protein
- 5 g
- Carbohydrates
- 29 g
- Fat
- 6 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 4 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 274 mg
- Calcium
- 41 mg
- Iron
- 1.6 mg
- Magnesium
- 57 mg
- Phosphorus
- 140 mg
- Zinc
- 1.3 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.9 mg
- Folate
- 16 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Spread the oats, wheat germ, barley flakes, crushed hazelnuts, and sliced almonds onto a baking tray in an even layer.
Toast the mixture in the oven at 160°C (325°F) for 10 minutes, shaking and turning the tray halfway through.
Remove the tray from the oven and let the toasted ingredients cool completely for 10 minutes.
Transfer the cooled mixture to a large bowl and stir in the sultanas, chopped apricots, and chopped figs.
Serve the muesli with milk or yogurt, or transfer to an airtight container for storage.
Chef's Notes
- For a deeper, nuttier flavor, lightly crush the hazelnuts with the flat side of a knife or a rolling pin; avoid over-processing into a powder.
- Toasting the grains and nuts enhances their flavor and texture, but be vigilant to prevent burning, especially the smaller ingredients like wheat germ and sliced almonds.
- Allow the toasted mixture to cool completely before adding the dried fruit. This prevents the fruit from becoming sticky or tough and preserves its chewiness.
- Experiment with different nuts and seeds like pumpkin seeds, sunflower seeds, or walnuts for varied flavor profiles and textures.
- For a touch of sweetness or spice, consider adding a tablespoon of honey or maple syrup during the toasting process, or a pinch of cinnamon.
Storage
Troubleshooting
Grains or nuts taste bitter or look dark brown.
Cause: Oven temperature was too high or the mixture was toasted too long.
Fix: Cannot be fixed if burnt; discard the burnt portions.
Prevention: Set a timer and check the tray at 8 minutes; shake the tray halfway through to ensure even heat distribution.
Muesli becomes soft or loses its crunch during storage.
Cause: The mixture was stored while still warm, trapping steam in the container.
Fix: Re-toast the muesli (without the fruit if possible) at 150°C (300°F) for 5 minutes.
Prevention: Allow the toasted ingredients to reach room temperature before sealing the container.
Cultural Context
Muesli was invented in 1900 by Swiss physician Maximilian Bircher-Benner for patients in his sanatorium. Originally a savory dish served as a starter, it evolved into the sweet breakfast cereal known today, with variations popular across Europe and North America.
