Muesli, Not to be Confused with Granola

Lots of good, plain, healthful foods come to us from the hardy Europeans.Muesli One is muesli made with uncooked grains, dried fruit, seeds and nuts. Unlike granola, muesli contains no sugar or fat, and it is not baked or toasted. It is not uncommon for muesli to be a meal for any part of a European’s day. Not popular in the west until the 1960s, some moisten their muesli, others munch it dry at their desk or out on the trail.

Granola and muesli have more similarities than differences, including why and where they were created. Both cereals are made with grains, fruits and nuts. Granola is coated with oil and a sweetener and baked until it’s crispy and crunchy

There’s also a spelling problem with Muselix, musli, and muesli. The first spelling is the museli Kellogg makes, and if you Google Muselix,  you will believe Kelloggs makes all the muesli in world. Not true! The protected word, “Musli,” originated in Germany, while “muesli” got it start in Switzerland around 1900.

The difference between muesli and granola is simple. While both are composed of pure grains, fruit, seeds and nuts, muesli is not cooked and is usually soaked in milk or other liquid. Granola is mixed with oil and sweetener and baked before packaging.

Believing people’s health reflects their diet, a Swiss doctor came up with the first muesli in 1894 and made it part of his patients’ healing regimen at his sanitarium.

There is no nutritional chart for muesli, because each has different contents. However, grains we know provide rich carbohydrates, B vitamins, iron and fiber. Dried fruits contain antioxidants and vitamins A and C. Nuts bring protein and omega-3 oils to the table.

Muesli requires no refrigeration and is very portable. Health food stores tend to carry the widest variety, and usually they are offered with a choice of dominant ingredients.


Munch muesli dry at work or on the trail.
Serve muesli plain in a bowl with additional fruits.
Soften ahead of eating with juice or a small amount of boiling water.
Top with yogurt, milk, juice, kefir or favorite topping.
Add muesli’s valuable nutrition and flavor to favorite recipes.

Here are some foodsites with recipes for using muesli:


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.


Muesli, Not to be Confused with Granola — 9 Comments

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  4. In German “müsli” and “muesli” are just typographic variations of the same word; different regions may prefer one over the other, but an “e” after a vowel and an umlaut over it are interchangeable.

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