Here is today's muesli -- rolled oats, rinsed millet, 1 each chopped soft dried date and apricot, and simple trail mix (craisin, cashew, almond). I mixed it last night with a tablespoon of heavy cream kefir and enough cow's milk kefir to soak the oats, then ate it this morning with a pat of butter, pure maple syrup, and enough hot water to make it the consistency I like.applestar wrote:I'm loving having muesli for breakfast. After reading the above article [which said kefir probiotics can withstand moderately hot water if mixed into chilled kefir], I have been adding hot water to the bowl to make creamy and take the chill off.
I had heard about muesli before, but only as rolled oats mixed with yogurt. I don't remember hearing that you do the mixing the night before at the time. I do remember reading about *soaking* grains including oatmeal overnight in water, but hadn't put the two together, and neither method by itself made appealing result for me back then.
But recently, a German friend introduced me to the idea of mixing kefir with rolled oats, millet, and chia seeds (and nuts and fruits) the night before when I started growing kefir. (BTW this corningware bowl is perfect for making individual serving because it has a tight fitting lid)
I'd love to hear more combo ideas if anyone else makes this. Obviously, you can use yogurt or kefir.
