History of Muesli

noun | mues – li | \myus-le, myuz-\

: a breakfast cereal of Swiss origin consisting of rolled oats, nuts and fruit, via Merriam-Webster

It’s by far the most common question we’re asked… “What is muesli?” And really, the answer is so simple it often surprises people.

Muesli is cereal. Albeit a different kind of cereal than what most Americans are used to – follow along, we’ll explain.

It was first created at the turn of the 20th century by Swiss physician Maximilian Bircher-Benner as a healthful dietary supplement for his patients. While the original “Birchermuesli” recipe simply used apples, oats, lemon juice, ground hazelnuts and sweetened condensed milk, most mueslis today are predominantly oat-based and tumbled with varying proportions of nuts, seeds, dried fruit and more.

Now considered a dietary staple and the most popular breakfast in the world, it was about mid-century when overly-processed sugary puffs, flakes and marshmallows were taking off in the US that muesli began to thrive around Europe and down to Australia and New Zealand – which is where we discovered it! It can be eaten cold in milk, hot steeped in water, soaked as an overnight oat or baked into delicious goodies such as pancakes, muffins, cookies and breads. Muesli fans tend to have their preferred method, but most will concur there is no one “correct” way.

At Seven Sundays, our mueslis are an unprocessed mix of gluten free oats, sorghum and buckwheat, nuts, seeds and spices, lightly sweetened with sundried fruit and a touch of organic honey. We do not add any refined sugars, oils, GMOs or preservatives – it’s the real deal, folks!

So grab a bowl and spoon and enjoy your morning ☺


Hannah Barnstable
Hannah Barnstable

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