The Swiss know what they’re doing

When Carl first wrote about muesli around these parts almost exactly two years ago, I frankly wasn’t particularly eager to make some myself.

But that’s because I was under the mistaken impression, due to a childhood full of crappy supermarket cereal drowned in flavor-free skim milk, that muesli was something you got from a cereal box and that you ate like Cookie Crisp — drowned in flavor-free skim milk right before you dig in. And though Carl mentioned that there was an overnight soak, I somehow couldn’t get past the dusty, chokey, overly fibrous stuff that I grew up thinking was muesli, and I figured it was just San Francisco zombifying Carl’s brain.

But then I read Emily Horton’s excellent piece on traditional muesli in The Art of Eating no. 89, and something of her description of the home-milled grain soaked in grated apple burrowed itself into my subconscious. Mostly, though, I wanted to get a grain roller mill — because, well, KITCHEN GADGETS.

What finally pushed me over the edge was this. And here we are.

Muesli offers a particularly excellent use for the drier, tougher dates (like the lighter colored ones I got from Joyce), which rehydrate to a lovely firm, crunchy, almost juicy state — like apples, or what I’d assume fresh dates must be like. They’re the best part of my bowl of muesli.

After following that recipe the first time, I now just eyeball about a half cup or so of rolled oats, a quarter of my favorite stone-cut oats, a half cup of bulgur, and then generous sprinkling of chia seeds and ground flax. I eyeball a cup of yogurt and then as much milk as will make the mixture sloshy. The grated apple is obligatory! I have not yet incorporated banana or other fresh fruits, but I can tell they would be good. The next morning, when I spoon out a serving, I splash in a little more milk to loosen it up.

[Carl, are you still eating muesli?]

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