making muesli mouthwatering

Muesli’s either the best tasting or worst tasting breakfast food you can find on the shelf, depending on what you do with it.

Spending my first five years in Singapore and growing up in an Asian household meant that I never really ate typical Aussie breakkies like cereal and toast.  You find that in China, Malaysia, India and other Asian countries simply eat savory in the morning.  What we eat for lunch or dinner is the same thing at breakfast.  And it’s WAY better!!!  You can’t imagine the boredom presented to me at breakky when I went on Aussie camps.  Cereal and milk.  Toast.  Eggs and bacon if you’re lucky.  I couldn’t believe this is all white people eat (at least when I was in Germany, breakfast was deluxe!  Varieties of bread, cheese and hams and exquisite bakery goodies!  Oh, the smell of the bakeries!).  Plus, it’s all so processed!

Anyway, on Tidal River SUFM I began to enjoy muesli for the very first time.  Coles toasted muesli with milk and… wait for it… stewed rhubarb.  The latter made all the difference!  Suddenly muesli was tolerable; but more than that, it tasted good!  I looked forward to it!

The key to muesli (since it’s such a bland taste), I discovered is to add lots of healthy, fun foods.  It’s gotta be good quality too.  There’s no point adding fruit salad if it’s just out of the SPC can.  That’s far too sweet and artificial.  Make your own fruit salad or rhubarb stew.  Add yoghurt and serve with milk.