My new favorite food.
I've had dry muesli a bunch of times, and I've always sort of considered it granola's ugly cousin. I never knew that the dry muesli we're served here in the states is merely a poor knock-off of a staple food eaten all over Europe for a hundred years. The original recipe as used by Maximilian Bercher-Benner, a Swiss doctor credited with popularizing Meusli around 1900 consists of:
1 tablespoon rolled oats, soaked in 2–3 tablespoons water
1 tablespoon lemon juice
1 tablespoon cream
200 grams apple (about one large, preferably a sour variety), finely grated
optionally top with 1 tablespoon ground hazelnuts or almonds.
Since I'm a fat American, my version is usually more like this:
3 tbs. rolled oats soaked in milk, water or apple juice until plump
1 1/2 tbs. plain yogurt
1/2 tsp. brown sugar (optional)
1 tsp. cinnamon
2 small apples, finely grated
1 tbs. dried cranberries
1 tbs. sliced almonds or walnuts
+ whatever fresh fruit is around
Mix it all together, grab a big cup of dark black coffee and enjoy.