Dark chocolate muesli with hazelnuts
Instructions:
- MUESLI:
- ¼ cup chopped dried dates;
- 1 tablespoon packed light or dark brown sugar;
- 2 cups old-fashioned rolled oats (not quick-cooking);
- ¼ cup chopped toasted hazelnuts;
- ¼ cup dried blueberries or raisins;
- 2½ ounces chocolate with 70 percent cocoa content, cut into ½-inch pieces;
- 2 tablespoons cocoa powder, preferably Dutch-process;
- 1 teaspoon ground cinnamon Pinch of fine sea salt.
- TO FINISH:
- 3 cups whole or lowfat milk.
- To prepare the muesli, place the dates and brown sugar in a small bowl and stir to coat the pieces. Combine all the other ingredients in a large bowl, and stir in the sugared dates.
- MICROWAVE METHOD: For each serving, combine ½ cup milk and ½ cup muesli in a small bowl. Heat on high power for 45 seconds, or until it is warmed through but melted drops of chocolate remain. STOVETOP METHOD: For each serving, heat ½ cup milk in a small heavy saucepan until small bubbles appear around the rim. Turn off the heat; add ½ cup of the muesli, cover, and let sit for not more than 1 minute so that melted drops of chocolate remain.
- THE ORIGINS OF MUESLI. Swiss physician Maximilian Bircher-Benner introduced the world to this high-fiber food in the early twentieth century. Muesli literally means “little mush.” Originally, muesli was a mixture of rolled oats, grated apple, and nuts combined with condensed milk and lemon juice. Condensed milk was used instead of fresh milk at the time because of hygiene concerns. Bircher-Benner served this breakfast to patients at his Vital Force (Lebende Kraft) sanatorium in Zurich. Contrary to the general view of his compatriots, the dietary reformer was convinced of the healing properties of raw fruits and vegetables. He was inspired by shepherds in the Alps, who mixed oats with raisins, apples, and sometimes nuts for breakfast.