If you were to choose your career all over again, what would you be? I love what I do, but I could have been very happy as a scientist.
Given my love of experimenting in the kitchen, a career in the lab would have suited me well. Though it’s not exactly research for a new vaccine or mapping out the human genome, when I receive a new product from a trusted company with the request to create a recipe for it, my creative and scientific wheels start spinning.
Such was the case with Bob’s Red Mill’s Gluten-Free Muesli. Recipes for overnight oats have been quite popular in recent years, and they all stem from the original Bircher muesli.
Readers who have followed my blog for a little while know that I love a little history lesson, so for those who also like to know the origin of things….. Muesli was introduced around 1900 by a Swiss physician by the name of Maximilian Bircher-Benner. It was fed to patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar “strange dish” that he and his wife had been served on a hike in the Swiss Alps.
For this dish, raw, rolled oats were soaked overnight with fresh or dried fruits, seeds, and nuts in milk and a little lemon juice. The softened oat mixture was eaten cold and never cooked. I have several recipes on this blog that mimic what Bircher-Benner created so many years ago. Bob’s Red Mill has simply provided a welcome shortcut by mixing the seeds and dried fruit with the oats for streamlined prep.
When I first started experimenting with this product, I tested it in place of rolled oats in a variety of recipes. The swap typically worked quite well and provided an extra layer of flavor and texture. I LOVE it in this recipe for a sort of chewy granola. (Make it with coconut oil instead of butter and maple syrup instead of honey for true deliciousness!) Bonus recipe: For a super speedy, prep ahead breakfast, I often mix 1/3 cup of the muesli with 1 tablespoon chia seeds, 2/3 to 3/4 cup of coconut-almond milk, 1/2 tablespoon maple syrup, and a pinch of sea salt. Give it a stir and refrigerate overnight. In the morning, stir in 1 tablespoon each of toasted coconut flakes, slivered almonds, and chopped dates…and a small chopped banana if so inclined. It’s crunchy, chewy, and super satisfying.
When I eventually swapped the muesli for the rolled oats in a variety of my baked oatmeal recipes, I had a challenge. The various recipes tasted great, but I found the texture to be a little crumbly. This was fine for those who like to add milk to their baked oatmeal, but for those who like to eat a square like a muffin…well…I just wasn’t satisfied.
I ultimately baked about 10 different versions of muesli baked oatmeal until I hit upon the ratio of ingredients that was everything a good baked oatmeal should be–hearty with a little chew to the oats, wholesome yet lightly sweet with just the right amount of moisture. Eggs are critical, but it shouldn’t be eggy. Having developed a loyal following for my baked oatmeal recipes, I have to keep my standards high, and the following version passed muster with my toughest critics. : )
Muesli Baked Oatmeal
Yield: 8-9 servings
Ingredients
- 3 eggs
- 1/2 cup (120 grams) pure maple syrup (may substitute honey (168 g) or brown sugar (96 grams))
- 1/2 cup (120 grams) unsweetened applesauce (may substitute mashed, very ripe banana or a grated apple)
- 1/2 tablespoon baking powder
- 1/2 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup (56 grams) coconut oil or butter, melted
- 1 1/2 cups (360 ml) milk (regular, almond, etc.--choose your favorite)
- 3 cups (348 grams) Bob's Red Mill's gluten-free muesli
Instructions
- In a mixing bowl, whisk the eggs. ย Whisk in the maple syrup and applesauce, followed by the baking powder, vanilla, cinnamon, and salt. ย Finally, stir in the oil or butter, milk, and muesli.
- Cover the bowl and refrigerate for a minimum of 4 hours and up to overnight. ย (It's best not to transfer to a baking dish now as you will need to stir the mixture after it has soaked.)
- When ready to bake, grease a 9-inch square baking dish or a baking pan with similar dimensions. Remove the bowl from the refrigerator and stir the mixture thoroughly. ย Transfer to the prepared baking dish, spreading out the mixture and dispersing the dried fruit as necessary.
- Meanwhile, preheat the oven toย 350 degrees F. ย Bake, uncovered, for 30 minutes (give or take a few depending on oven and proportions of selected baking dish) or until just set in the middle.
- Cut into squares and serve as is or with milk, yogurt, fruit, and/or other favorite oatmeal toppings.
Notes
- I usually bake the oatmeal at night, cool, and cover, so that it's ready to go first thing in the morning. ย After the first day, I refrigerate to prolong freshness. ย The baked oatmeal will keep for approximately one week in the fridge. Leftovers may be gently warmed or served cold.
Bob’s Red Mill Gluten-Free Muesli offers a speedy shortcut for your favorite overnight oats recipes and is the perfect base for this wholesome, make-ahead breakfast.
Leave a Reply