müesli

See also: Müesli and muesli

English

Noun

müesli (uncountable)

Rare form of muesli.
- 1972, Book Review Digest, volume 68, page 1247, column 2:
  [This] is a queer mélange of attractions (another homemade müesli and a farmhouse apple relish) and absurdities (canned bouillon, gilded, becomes Memories-of-Kitzbühel soup).
- 1991, Courtia Worth, Terry Berger, Naomi Black, Lucy Poshek, Bed & Breakfast Guide: California, New York, N.Y.: Prentice Hall Travel, →ISBN, pages 33, 37, and 95:
  Breakfast includes such specialties as chocolate chip coffee cake, homemade müesli, or bread pudding with boysenberries. […] Guests wake up to a buffet of müesli, Black Forest ham, cheeses, apple strudel, torte, fruits, and if they’re lucky, traenchenkuchen, a German cheesecake with a meringue top. […] After a buffet breakfast of plums in port, müesli Ballymore, zucchini bread, apple pancakes, or perhaps crab and artichoke quiche, juice and a special blend of coffee, you can walk it off down the terraced, wooded path into town.
- 1991, Sara Pitzer, “Buckhorn Inn: Gatlinburg, Tennessee 37738”, in Recommended Country Inns: The South, 3rd edition, Chester, Conn.: The Globe Pequot Press, →ISBN, page 265:
  At breakfast, for instance, your choices, in addition to standards such as country ham and eggs, might include a strawberry or walnut waffle with bacon or Buckhorn’s own version of müesli cereal.
- 1991 July, Gregory Dowling, Every Picture Tells a Story, New York, N.Y.: Thomas Dunne Books, →ISBN, page 257:
  So these surreal days went by. I progressed from my mattress to the armchair, from bowls of müesli to pasta dishes, from occasional scatty exchanges to proper conversations.
- 1994, Linda Rector-Page, Doug Vanderberg, Party Lights: Healthy Party Foods & Earthwise Entertaining, Healthy Healing, Inc., →ISBN, page 22:
  Menu for an Outdoor Brunch / The key to a good outdoor brunch is simple, serve-yourself foods. Concentrate on a nice assortment of hot breads and things to drink. 🌹︎ An Assortment of Fresh Fruits 🌹︎ Homemade Müesli #647
- 1995, Louise Lambert-Lagacé, Michelle Laflamme, Good Fat, Bad Fat, Toronto, Ont.: Stoddart Publishing Co. Limited, →ISBN, pages 47 and 106:
  A bowl of Swiss müesli supplies 3.03 grams of essential fatty acids, compared with a bowl of Corn Flakes, which has only 0.78 gram. […] homemade müesli cereal [(cal)] 217 [(g)] 6
- 2009, Sally Schweizer, “Beyond the Garden Gate”, in Under the Sky: Playing, Working and Enjoying Adventures in the Open Air; A Handbook for Parents, Carers and Teachers, Forest Row, East Sussex: Sophia Books, an imprint of Rudolf Steiner Press, →ISBN, page 154:
  Everyone can share in carrying the picnic. In kindergarten, we needed thermoses of herb tea, cups, teaspoons and a container of müesli, sandwiches, etc.
- 2012, Joey Ashley, “Prelude”, in Beyond Isness, →ISBN:
  As the semi-enlightened frantically stockpile their dugout shelters with a two-year supply of müesli awaiting the much-dreaded Pole Shift, spiritual trendies are on a race for enlightenment to book window-seats on Noah’s space-ark bound for the Fifth Dimension.
- 2013, Heather Arndt Anderson, “Around the World in a Meal”, in Breakfast: A History (AltaMira Studies in Food and Gastronomy), Lanham, Md.: AltaMira Press, a division of Rowman & Littlefield Publishers, Inc., →ISBN, page 39:
  Similar to [John Harvey] Kellogg, Swiss nutritionist [Maximilian] Bircher-Benner was a proponent of clean living, and created the cereal called Bircher müesli in 1906 to serve as a breakfast meal at his sanitarium in Zürich. […] With the addition of müesli’s dried fruits and nuts to the toasted and crumbled oat and wheat cereal trademarked by Kellogg in the late 1880s, granola enjoyed a resurgence in popularity.
- 2014, the editors of Saveur, “[Beans, Grains & Potatoes] Rice & Grains”, in Saveur: The New Classics Cookbook, San Francisco, Calif.: Weldon Owen Inc., →ISBN, page 391, column 1:
  Credit for inventing the mixture of nuts, grains, and fruit known as müesli goes to the Swiss, but it’s now a ubiquitous breakfast throughout Europe. When mixing up this homemade müesli, which makes a hearty breakfast with the addition of fresh fruit and yogurt, work with what you have available: pear juice instead of apple juice, or dried blueberries, figs, or fresh dates instead of apricots, for example.
- 2021, Roxana Jullapat, “Rye Müesli”, in Mother Grains: Recipes for the Grain Revolution, New York, N.Y.: W. W. Norton & Company, →ISBN:
  [Maximilian] Bircher[-Benner]’s müesli was well received by his patients, who benefited from the nutrient- and fiber-rich staple. Soon enough müesli became the breakfast of choice of the Swiss elite. […] In the United States, müesli became popular in the 1960s, when the whole food movement gained momentum. […] Like granola, müesli can be adapted to fit the cook’s preference. […] My version of müesli calls for rye flakes instead of traditional rolled oats. Rye flakes are thicker and toothier, and give the müesli a pleasant chew.
- 2022, Julie Wilcox, “Overnight Oats, Swiss Müesli Style”, in The Win-Win Diet: How to Be Plant-Based and Still Eat What You Love, New York, N.Y., Nashville, Tenn.: Post Hill Press, →ISBN:
  This dish combines the preparation of the popular overnight oats with a century-old breakfast staple: Swiss müesli. Swiss doctor, Maximilian Bircher-Benner (thus the term “Birchermüesli,” which it is also called by), invented müesli in 1900 at a health clinic. Once when I was in Switzerland, I couldn’t help but ask a server what ingredients were in my delectable bowl of müesli. […] If eating the entire portion, remove the müesli from the refrigerator, stir, and garnish with toppings of your choice.