According to Wikipedia, museli was introduced by the Swiss physician Maximilian Bircher-Benne around 1900 for patients in his hospital where a diet rich in fresh fruit and vegetables was an essential part of therapy.
Based on the Doctor's original recipe, a single serving which called for more fruit than grains (opposite of how it is made in this century), consisted of:
1 Tb rolled oats, soaked in 2-3 Tb water
1 Tb lemon juice
1 Tb sweetened condensed milk
1 large, sour apple, finely grated
1 Tb ground hazelnuts or almonds
It wasn't until the 1960's that museli, in it's modern form, became popular in Western Countries due to the increased interest in 'health food'. Today it is typically a mixture of rolled oats and other grains, along with dried fruit and nuts.Here's my Multi-Grain Museli:
2 C organic rolled oats (don't use quick cooking or steel cut oats)
1 1/2 C organic barley flakes
1/2 C organic spelt flakes
1/2 C organic soy flakes
1 C dried cranberries
1 C dehydrated apple slices, cut in half
1/2 C apricots, chopped
1/2 C walnuts, chopped
1/2 C unsweetened shredded coconut
1/2 C milled flax seed
1/4 C white sesame seeds
Thoroughly mix all ingredients in a large bowl. Place in an airtight container and store in the pantry.
You can use all rolled oats, or replace any of them with your personal favorites, if that's what you like.
There are various ways to enjoy this breakfast bowl.
Eaten warm: 1/2 C dried museli mixed with 1 C cold milk or water, heated in a pan on the stove top until most of the milk has been absorbed.
Eaten cold: 1/2 C dried museli mixed with 3/4 C milk or yogurt.
My go-to way: 1/2 C dried museli, mixed with twice as much water, microwaved on high for one minute. I add a tablespoon of both Chia seeds and coconut oil, a teaspoon of honey or agave, let it sit for a couple of minutes, then microwave on high again for one more minute. I top it with seasonal fruit if I have it and breakfast is served.