Top Acne Triggers, No Botox Serum, and Why Natural Isn’t Always Better
3 Creative Ways to Eat Muesli
While muesli has been a staple in Europe, Australia, and New Zealand for years, it’s just slowly gaining popularity and making a name for itself in the states. What is muesli? Muesli is an uncooked blend of raw oats, grains, nuts, seeds and dried fruits — free of oil and sweetener and usually enjoyed soaked in milk, yogurt or fruit juice.
You can find muesli at pretty much any grocery store, but make sure to read labels because not all are made with the same caliber of healthy ingredients. Some of the biggest offenders in packaged mueslis are added sugars and GMO ingredients.
Purely Elizabeth released its line of Ancient Grain Muesli almost a year ago and you can find them on our website or in select Whole Foods, Sprouts Market, Balducci’s and Kings nationwide! Consult our store finder for stores in your area. Our muesli features a mix of ancient grains, nuts, superfood seeds and juicy fruits—free of added sugar, gluten and GMOs.
How do I eat muesli? Think outside the bowl! Beyond cold cereal, muesli makes the perfect versatile ingredient for muffins, energy bites, bread, crisps, cookies + more. See below for 3 creative muesli recipes from a few of our favorite bloggers.
Muesli Toasting Bread
created by The View From Great Island
1/2 cup almond milk
1/2 cup water
a scant cup of Purely Elizabeth Ancient Grain Muesli (about 7/8 cup)
1 tsp honey
3 cups bread flour (replace with gluten-free flour)
1 3/4 tsp salt
1/2 cup dried apricots, rough chopped
1/4 cup whole pistachios
1/4 cup whole hazelnuts
1/4 cup dried currents
1/4 cup dried cranberries
1/4 cup water
1 beaten egg (for brushing)
rolled oats (for sprinkling on the surface)
Put the 1/2 cup milk, the 1/2 cup water, the honey, and the muesli cereal in the bowl of a stand mixer, or a regular bowl if mixing by hand. Let it soak for about 15 minutes. Dissolve the yeast in 1/4 cup warm (100-115F) tap water. Add the yeast, salt, and flour to the bowl with the muesli and mix on low for 3 – 4 minutes or until the dough comes away from the bowl. The dough will be sticky, turn the dough onto a floured surface and form it into a rectangle. Spread 1/2 of the fruit and nuts over the surface, then fold the dough in from each side and add the rest of the fruit and nuts. Knead the dough to incorporate all the bits evenly. Put the dough in a clean, oiled bowl, cover well and set in a warm place to rise for an hour. Turn the dough out onto a parchment lined baking sheet and gently form into a rectangle loaf. Push in any large bits of nuts or fruit so that the surface is as smooth as possible. Brush with beaten egg, and sprinkle with oats. Cover and let rise in a warm place for 30 minutes. Meanwhile set the oven to 430F. Bake for 35-40 minutes. If the crust gets too brown, cover loosely with foil towards the end of the baking time. Cool on a rack before slicing.
created by The Kitchn
1/2 cup natural nut or seed butter (no salt or sugar added)
1/3 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 3/4 cup unsweetened muesli (use Purely Elizabeth Ancient Grain Muesli)
1/2 cup whole wheat flour (replace with gluten free flour)
1/2 teaspoon baking powder
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined. Take about 2 heaped tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the flattened balls about 1 inch apart. (They barely spread when baked.) Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.
Rhubarb Vanilla and Ginger Spiced Bircher Muesli
1/2 cup 100% jumbo rolled oats (use Purely Elizabeth’s Ancient Grain Muesli)
1 tbs flaxseeds
3 tbs natural yogurt (I use organic natural yoghurt, but you can use fat free/Greek/soya yoghurt etc depending on your preference and whether of not you would like it to be dairy free)
1 large stick of rhubarb sliced into roughly 1 cm sized pieces
1 large orange, juiced
1 piece of fresh ginger (roughly thumb sized), finely grated
1/2 tsp ground ginger
1 tbs 100% maple syrup
1/4 vanilla bean, split and seeds taken out (or 1/2 tsp vanilla extract)
Crushed/flaked almonds to taste (leave these out if you would like it to be nut free)
Place the rhubarb, ginger, orange juice, maple syrup and vanilla into a small saucepan and bring slowly to a boil then lower the heat and cook at a simmer for about 7-10 minutes, stirring occasionally. Be careful not over cook the rhubarb, as you want it to soften but not lose its colour or texture. Take the rhubarb mixture off the heat and allow to cool for approximately 10 minutes. Plate the oats, flaxseeds and yoghurt into a bowl and mix together well. Now pour over your cooled rhubarb mixture, stirring it in gently. Once you have done this cover the mixture and place it in the fridge to soak overnight. In the morning you can either pop your rhubarb Bircher muesli into individual jars/pots to have on the go, or just eat it straight from the fridge at home! Either way you may wish to top with crushed almonds for some extra crunch.