You’ve probably heard of müesli before, right? Did you know it was invented in Switzerland over 100 years ago? Honestly, I think my initial introduction to müesli was via Kellogg’s “Müeslix” cereal in the US. Since then, I ate müesli when I traveled, but never at home. And, I didn’t know it was a Swiss thing until we moved here.
In Switzerland, grocery store shelves are lined with müesli options. Birchermüesli was the first müesli, named for its inventor, Dr. Maximilian Bircher-Brenner. The Zurich nutritionist was a major proponent of raw foods, and he developed müesli using freshly grated apple mixed with oats. The original recipe also included sweetened condensed milk (he was apparently concerned fresh milk at the time would contain tuberculosis), lemon juice and water, which were all soaked overnight to soften the oats by morning.
Using my Swiss cookbook, I adapted a recipe to create a dairy-free, single-serving of Birchermüesli. I think you don’t really need a recipe though, so this can be a loose guide for your müesli adventures.
1 apple, grated
1 tablespoon oats
1 tablespoon soy yogurt
1-2 teaspoons lemon juice
honey, to taste
Optional garnishes: red currants or other berries, ground hazelnuts or almonds
Mix together the above ingredients, and voila! A quick and healthy dairy-free breakfast.
Along with this müesli recipe, I wanted to share two other food allergy resources I came across recently:
- Tips for traveling with food allergies from Sloane Miller on parenthood.com – A really comprehensive set of advice for when you’re traveling.
- Parties, Play Dates, Babysitters: How to Transition Care for Children with Food Allergies – A free webinar from the Kids with Food Allergies Foundation that I attended last week. I found it extremely helpful to hear from two allergists who are also parents of children with food allergies.
How do you make müesli? Have you found a store-bought müesli that’s dairy, nut and egg-free? Please share your recipes and recommendations. Thanks so much!