Cofco – the Cambridge Organic Food Company – recently formulated not one but two varieties of ‘own label’ muesli which will shortly be available to members of their organic veg box scheme. They very kindly presented me with a bag of each to test out.
Muesli 1, the gluten-free option*, contained porridge oats, large oats, buckwheat flakes, barley flakes, rye flakes, pumpkin seeds, dates, apricots, cashews, sunflower seeds, hazelnuts, sultanas, and raisins.
Muesli 2 contained rye flakes, barley flakes, large oats, porridge oats, toasted malted wheat flakes, almonds, hazelnuts, pumpkin seeds, sunflower seeds, dates, sultanas, and currants.
Unfortunately, I’m in the middle of lengthy orthodontic procedure at present, so eating ‘straight’ muesli is nigh-on impossible for me. Gah. So, rather than just eating it the standard way, in a bowl with milk poured onto it, I made a sample of each muesli into bircher muesli – mixing it with yogurt and refrigerating it overnight before tucking in (see recipe below). (You might be interested to learn that Dr Bircher-Benner, the inventor of muesli, actually intended it to be soaked overnight before eating, although he used water & lemon juice. Bleurgh.)
Anyway, here are the results:
Perhaps I was unlucky and my scoops of muesli 1 were a bit thin on fruit, but this one seemed to be mostly seedy and oaty, with only one raisin in my portion. After soaking overnight it lost a lot of its texture and the end result was more like tarted-up yogurt, with a very mild flavour. It’s possible that altering the muesli/yogurt ratio would give a more favourable result. Or maybe this one is just designed for eating with milk on.
Muesli 2 held up better after overnight soaking, and was a more interesting breakfast, with variations in texture and some nice chewy bits. I preferred the flavour of this one too – the nutty flavour was more pronounced somehow, and the malted wheat flakes were a lovely, tasty addition. You can see in the photo below that number 2 (on the right) has more ‘bits’ in it, after a night in the fridge. Since I have no reason to avoid gluten, this is definitely my preferred option.
I suspect that had I not tried them side-by-side, I would have given muesli 1 a more favourable review, as the flavour was tasty, if mild. However, if gluten is not a bother for you, go for muesli 2. Sorry, gluten-avoiding people.
Both mueslis will be available soon from Cofco. Keep an eye on their Facebook page for the official launch!
UPDATE 19/11/14 – since writing this I’ve learned that Cofco will only be making one variety of muesli, and they’re still deciding which one. Sorry, gluten-avoiders, but I really hope it’s muesli 2. Keep an eye out for the official announcement soon…
- 6 tbsp muesli
- 100g live yogurt - plain or vanilla
- Honey or agave syrup (optional)
- Mix the muesli with the yogurt. Cover and refrigerate overnight (at least 8 hours).
- When you're ready to eat it, remove from the fridge and drizzle with honey or agave syrup if desired. Tuck in!
- You can also add fresh fruit to the muesli if you like. Try a spoonful or two of berries, grated apple, finely diced pear or peach, or some mashed banana. Yum!