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Müsli (Swiss Oatmeal)

May 3, 2009

MusliThis is a breakfast that my mom and dad made fairly often when I was a kid. It could explain why I have always loved my cereals mooshy! From what I remember, this is a traditional Swiss dish and it is delicious! It is also a very quick and easy breakfast that is made the night before. This is a pretty filling dish, so you don’t need that much! (unless you are pregnant and eat like a crazy person…)

Another great thing about this dish is that although it contains grains, they are properly soaked. Grains need to be soaked in order to remove the phytic acid and enzyme inhibitors that they contain. These enzyme inhibitors are what keep that grains from sprouting before conditions are right, allowing the grains to go into a sort of hibernation until conditions for growing are right and they are allowed to sprout. However, these enzyme inhibitors also inhibit our digestive enzymes which make digestion very difficult and can be really uncomfortable for many people. It also does not allow us to get the full nutrition from the grains, and may also deplete our bodies of vitamins, minerals and enzymes in order to try and digest the unsoaked grains. But, when these grains are soaked in an acid medium, these inhibitors are removed, and eating may commence!

Makes 1 serving… double or triple or quadruple this as you see fit!
These measurements are all approximate… I really just throw everything into the bowl and mix! So feel free to mess with the measurements!

  • 1 c. whole yogurt
  • 1/2 c. rolled oats (get gluten-free certified oats if you want this dish to be truly GF)
  • 1 tbs.  raisins
  • 1/2 small apple, grated
  • 1 1/2 tbs. sunflower seeds, pumpkin seeds or nuts of any sort
  • 1/2 tbs. dates, chopped

1. Mix all your ingredients together in a bowl or Tupperware.
2. Cover and leave out on the counter overnight. If you are a little more paranoid than me about non-refrigeration, go ahead and refrigerate it overnight!

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