3 Easy Ways to Enjoy Muesli

Next time you’re stocking your pantry, make sure you grab a bag or four of Bob’s Red Mill Muesli. This versatile cereal can be enjoyed all year round—hot, cold or “Swiss Style”— and is a great way to start your day with nourishing whole grains. Here are 3 simple ways to make and serve muesli. Brought to you by Bob’s Red Mill.

If you love oatmeal, then you haven’t lived until you’ve enjoy a morning bowl of muesli. Raw oats mixed with nuts and seeds and a splendid mix of dried fruit, muesli is everything you love about oats with the added crunch and flavor kick of happy little add-ins.

And nobody does muesli better than Bob’s Red Mill. Their pre-mixed bags of muesli are made for foodies like you and me. All the best ingredients, and a splendid blend of ready-to-go flavors that will make any morning the best morning ever.

Unlike granola, where the ingredients are baked until crisp, muesli mixes contain raw oatmeal. So a single bag can be served in a variety of ways. Here are 3 favorite ways to enjoy muesli:

1 . Eat it Just Like Cold Cereal.

Yep! Just open the bag, pour into a bowl and top with milk or (better yet) vanilla almond milk. Unlike classic cereal, where I try to keep it crispy and eat it all in 28 seconds stat, I love letting cold muesli sit for a few minutes. The oats soak up the milk while the added nuts stay crunchy. And a spoonful full of all that, plus sweet and chewy dried fruit makes for the best darned morning bowl of all time.

To make: Pour your favorite Bob’s Red Mill Muesli into a bowl, top with milk and your favorite toppings (try dark chocolate chunks and fresh raspberries. So good.)

2. Serve it Like Hot Oatmeal.

Forget those flavored oatmeal packs full of artificial add-ins. Muesli is chock full of all the all-natural everythings you need to create a delicious bowl of flavored oatmeal. No fakey tastes added. Check it: the Bob’s Red Mill Gluten-Free Tropical Muesli has coconut flakes, mango, freeze dried strawberry, macadamia nuts and quinoa flour crisps. Yes. This is about to become the best hot cereal you’ve ever boiled.

To Make: Bring 1 cup of water to a boil, add in 1/2 cup Bob’s Red Mill Muesli. Reduce heat to medium-low & simmer for 5-7 minutes, then remove from heat and allow to sit for 2 minutes before serving. (To make my favorite Berry Berry version, add 1 cup of mixed fresh or frozen berries to the water before adding the muesli. Sweeten with a smidge of pure maple syrup)

3. Make It Swiss Style.

The original “overnight oats”, Swiss-style is yogurt mixed with muesli, refrigerated until morning. At which point, you pull this creamy, nutty custard out the fridge and dive into it with the spoon of a lifetime. Of all muesli serving styles, this is my favorite for summertime. Prep a batch at the beginning of the week and—boom!— breakfast is ready whenever you are.

To make: Mix together 1/4 cup Bob’s Red Mill Muesli with 1/2 cup vanilla yogurt and 1 grated apple. Cover and store in fridge overnight. (I love stirring in a bit of pure maple syrup, too). Top with fresh berries and enjoy!

How Will You Muesli?

With so many serving options, tasty topping possibilities and Bob’s Red Mill ready-made pouches and microwaveable cups full of tried-and-true flavor combos, there are a million ways to muesli. Which will you enjoy for breakfast this week?

Spring Tuscan Farro Salad

Tender spring veggies meets hearty, nutty farro in this quick & simple salad. Full of the best seasonal flavors, discover just how easy it is to add whole grains to your diet with quick-cooking Bob's Red Mill Farro.

What happens when you mix the hearty, nutty, chewy texture of wholegrain farro with the comforting warmth of fresh seasonal veggies, a fresh bite of herbs, sassy sliced strawberries, creamy avocado and the most perfect tahini dressing ever made in the history of ever?

Why this pretty little Spring Tuscan Farro Salad is what you get, my loves.

Grab a bowl. It’s time to cook pretty.

Something about the shift of seasons always leaves me forgetting what I used to like to eat.

Like here we are, staring down Springtime, and suddenly I’m like: wait. I don’t want winter comfort foods, but WHAT DID I EAT WHEN I WASN’T EATING WINTER COMFORT FOODS?!

Does this happen to you?

So blessedly, there is a simple answer. Because Spring is the perfect time for salads.

But this salad is better than a same-old tossed green something-or-other.

Because we flash fry the veggies until warm and soft and earthy. Then toss ‘em all together with wholegrain Bob’s Red Mill Farro, an ancient grain beloved all over the world. But especially in Italy.

And you know, if you can make a dinner that makes you feel like you’ve whisked yourself away to Italy…is that not exactly the sort of dinner you’d like to make every night of your existence?

Oh good, me too.

Perhaps the finest thing about Bob’s Red Mill farro is that it’s incredibly simple to make. Just soak overnight, then boil for 10-15 mins the next day. Or, toss into the instapot and cook real quick-like. Just 10 minutes in an electric pressure cooker and while you chop, those whole grains tenderize. Then everything is ready to toss together in just about 20 minutes.

You’re welcome. I love you.

My people, run to the grocery story, grab a bag of Bob’s Red Mill Farro and whisk your face away to the tastiest Spring Tuscan Farro Salad you’ve ever ever’ed.

You’ll be so glad you did.

Spring Tuscan Farro Salad

Serves 6-8 | 30 minutes from start to finish

FOR THE SALAD:

• 1 cup Bob’s Red Mill Farro

• 2 cups water

• salt and pepper, to taste

• 2 Tbsp oil

• 1 Tbsp garlic paste or fresh-chopped garlic

• 8 mini carrots, quartered lengthwise

• 1 (15 oz) can chickpeas

• 1 bunch asparagus, cut into 2” pieces

• 1 cup fresh peas

• 3/4 cup fresh chopped herbs (basil, dill, cilantro, parsley, fennel)

• 1 cup sliced strawberries

• 1 avocado, pitted, peeled and sliced

FOR THE DRESSING:

• 1/4 cup tahini

• 1/2 cup Greek yogurt

• fresh-squeezed juice of 2 lemons

• 2 garlic cloves, chopped

• 3/4 teaspoon salt

• 1/2 teaspoon pure maple syrup

Place farro in an instapot, add water. Salt and pepper. Cook on manual for 10 minutes, allow to sit for 1 minute then quick-release and drain farro in a strainer under cool water. Set aside.

In a large skillet, heat oil over medium-high heat. Add garlic and cook for until aromatic, about 1 minute. Add carrots and cook for a few minutes. Add chickpeas, asparagus and peas. Stir fry until veggies are heated through.

In a large bowl, toss together veggies with farro, herbs, strawberries and avocado.

In a small bowl, whisk dressing ingredients together until smooth.

Drizzle with dressing. Serve and enjoy!