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Minneapolis, MN

Welcome to Flock of Broads. Here you will find the musings of five smart gals affectionately called "The Flock", all currently based in Minneapolis, MN. From pie crusts to parties, beard oil to Beyoncé, fashion to fat pants, we cover life as we know it and even a few things in between. Pull up a chair and stay a while.

Muesli: It's Not Just For Hippies Anymore

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Muesli: It's Not Just For Hippies Anymore

Kate Sommers

I have to confess something to you all:  I have -- at certain times in my life -- been referred to as a hippie. Now, I don't know a LOT of hippies, and I certainly don't take offense to being called one, but anyone who thinks I am a hippie is just--well-- ill informed. I realize that certain traits and interests of mine may lead one down the path of calling me a hippie: I like gardening and cooking and making pickles. I drive a hatchback (and almost always have) and have a chicken coop in my backyard. But I also buy (most) of my clothes at shitty places like the Gap, have stainless steel appliances and really like nice things, including but not limited to facials, massages and pedicures. I also wear heels to work at least once a week. So if that makes me a hippie, well then maybe muesli is just for hippies. But if it doesn't, hallelujah, let's all eat some soaked raw oats.

I ate a fair amount of Muesli as a kid, because I was in fact raised by an hippie who knew those Swiss bastards were doing something right.


Oddly enough I was reintroduced to this weird soaked oat concept last year at a hotel. The breakfast buffet was more European style than anything else I'd ever encountered stateside: meats, cheeses, olives, and this wet cold oatmeal like substance I finally realized was muesli, and holy hell, it was delicious! With that memory in the back of my mind for the past 11 months, this week I finally set out a quest to reintroduce muesli into my adult life, and that quest came to an end with the easiest recipe I have ever made.

No seriously, this recipe is so easy you don't even need a measuring cup. Take a look at those hands of yours: perfectly good measuring apparatuses. The only "involved" step I took to make this beautiful Swiss concoction more to my liking was toasting the hazelnuts and almonds for a deeper (and, dare I say, nuttier) flavor. I also foolishly chopped everything by hand, when a food processor would have worked... though it is occasionally nice to give the ol' mezzaluna a spin on the chopping block. 



Anything you have on hand that sounds like it would be good in muesli really will work. I used:

  • 2 handfuls sliced roasted almonds
  • 2 handfuls roasted hazelnuts
  • 1 handful coconut cashews
  • 2 handfuls ground flax with blueberries (from Trader Joe's)
  • 2 handfuls dried unsweetened cherries
  • 2 handfuls dried unsweetened apples
  • 4 handfuls rolled oats
  • Sprinkle of cinnamon
  • Dash of salt


  • Place all ingredients except oats & cinnamon in a food processor
  • Pulse 5-10 times until ingredients are roughly chopped
  • Add oats and cinnamon

Yes, it is actually that easy. Yes it actually tastes good. Yes, those ingredients means it will keep you going all morning long. When you're ready to eat it, either soak it with your preferred cold milk/non-dairy beverage for 30 minutes, or add hot milk/preferred non-dairy beverage and enjoy after 4 minutes. I like to add milk before leaving for work. By the time I drop off the kids at daycare, drive to work, park and finally walk to my desk, I am more than ready for this delightful Swiss powerhouse of a breakfast.