After years of being known as the "granola-lover" by my friends and family, I was finally inspired to begin baking my own version of this wholesome, not-just-for-breakfast, food. By combining the essence of carefully-selected, organic ingredients, my desire was to create a recipe that was not too sweet on the palate (as many granolas are often described), healthy on the heart, socially responsible, and included a hint of Mexico, where my mother was born.
Given my love affair with raw oats as well, I decided to offer a non-baked version of granola, known as muesli. Originally developed by a Swiss nutritionist at the end of the nineteenth century, this mixture can be eaten raw, cooked, soaked overnight in either milk or yogurt (as the Swiss commonly prepare it), or combined with granola for a lovely blend of flavor and texture.
Whether eaten for breakfast, dinner, or a late-night snack, prepared hot, cold, or at room-temperature, topped with or without fresh berries and fruit, I sincerely hope that my recipes inspire you to take the time to enjoy your own bowls of soul.
