This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food.

by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine

You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to say), this breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food, never quite achieving granola’s scruffy-sexy status. Well, that might soon change, because there are two local companies making muesli and hoping you’ll expand your breakfast routine to include this high-powered, nutritionally packed mix.

St. Paul’s Bliss Granola is branching out with two kinds of Bircher muesli, which usually refers to a blend that is untoasted, unsweetened, and eaten after soaking in milk in the fridge all night. Not only does the soaking make it creamy and good, but in the triple berry flavor it really relaxes the tasty Wisconsin berries and Minnesota oats.

Check out the full article, here.