Sweet, chewy apricot muesli with crunchy soy nuts.
As Swiss as an army knife
Back in the day I used to slip some raisins into my homemade cereals and granola for variety, chewiness and more sweetness. One of my kids wasn’t a raisin fan so once in a while we have other dried fruit like apples and apricots. It makes a great trail mix. Somewhere along the way I discovered that the two-some of granola and dried fruit is a Swiss invention called Muesli. Maximilian Bircher-Benner created this cereal for the patients in his hospital. You’ve probably already enjoyed some Muesli not knowing it was Swiss as an army knife.
Muesli can be made in many variations with your favorite mix of oats, dried fruit, and nuts and seeds. This version is a basic recipe with infinite variations. Besides the apricots, it features soy nuts for an added hit of protein, fiber and crunch. Take some on your next hike. Check out the ‘Dish Designer’ below for variations. Please leave a comment about your favorite fruit granola.
2011 AniversaRecipe—Chicken and Pencil Asparagus
1 42-oz drum Rolled Oats, 11-12 cups
1 cups Wheat Germ
2 cups Soy Nuts
2 cups Coconut
1 cup Dried Apricots, diced
1/2 cup Dried Cranberries
1 Combine the oats, wheat germ, soy nuts and coconut in a large bowl.
4 Cool the mixture then add the apricots and cranberries. Store in an airtight container. Serve with cold milk or add to boiling water and stir for hot cereal.
• Exchange dried apricots for peaches, mangos, papaya or pineapple.
• Exchange dried cranberries for raisins, golden raisins, dried cherries or dried blueberries.
• Exchange soy nuts for sunflower seeds, chopped walnuts, pecans or slivered almonds.
• Exchange honey for maple syrup.
Inspiration—Saucy Cuisine Kitchen
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton