Muesli, a European oat-based cereal, makes an easy and hearty breakfast. It’s perfect for making ahead of time when you’re always on the go.

I think for most people who love traveling, myself very much included, it’s because we love seeing and exploring new places, being exposed to new ideas, experiencing new cultures oh and eating new foods! In fact, I owe so much of my mental and physical health to travel because both times I struggled with my eating disorder, traveling was the first step in the right direction of recovery. I found it so much easier when I was traveling to embrace the unknown and focus more on living than obsessing over food. But that’s a story for another day, today I want to share one of my favorite breakfasts I picked up over seas.

Whenever I’ve traveled to Europe, I’ve always encountered muesli at breakfast. Muesli is a combination of dry oats, commonly mixed with coconut, nuts, seeds and dried fruit. To be honest, for the longest time I had no idea what to do with it. Sometimes I’d use it like regular cereal or try to sub it for a granola but It just felt like a lame version of granola.

Little did I know, I wasn’t doing muesli justice!

I discovered that one of the best ways to enjoy muesli is by soaking it just like overnight oats and serving it with fresh fruit the next morning. This method for preparing muesli is referred to as “Bircher Muesli.”

Muesli is making its way to America

If you go to a British supermarket and walk down the cereal aisle, you wouldn’t be able to miss the muesli if you tried. And like pretty much anything European, it slowly makes its way across the pond. I’ve definitely noticed over the past couple years more and more mueslis popping up. Some of my favorite brands that I’ve tried have been Evoke, Seven Sundays and now Purely Elizabeth has a muesli as well (I used their’s in this recipe).

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Your Turn:

• What are your favorite parts of traveling?
• Do you have foods you love that you tried while you were traveling?

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