Mmmmmm mmm muesli

We have to talk about how much I like muesli. Seriously. You call me. We'll talk.

Muesli and granola are closely related: sisters, I'd say. Granola is the sweet sister who likes to suntan, muesli is the understated sister who likes to keep things natural. I like this later sister, particularly since she complements all the yogurt and skyr and buttermilk and what-have-you that I insist on making.

I like its earthiness--it has a sort of hobbit-food quality that I always like. Evidently the Swiss eat something called "bichermuesli complet" for dinner in much the same way that we Americans eat pizza (that is, after a dispiriting day that's left you in no mood to get up to culinary hijinks). This bichermuesli complet is muesli and buttered toast. For dinner. When I learned this I felt at peace: I was not alone in this world, I was just somehow separated at birth from my people. My people, the muesli-eaters.

Muesli's quite open to interpretation: start with rolled oats and add whatever you want. Then make a little self-possessed European gesture and consider it done.

What follows is meusli the way I like it: dark and crunchy. (I'm let down to discover that this won't work with the suffix "just like I like my men." Crunchy is a terrible adjective for innuendo.)

Muesli Recipe:
1/2 c. dried dark cherries
1/2 c. dried chopped figs
1/2 c. golden raisins
1/4 c. dried chopped nectarines
1/2. c. walnuts
1/4 c. salted pistachios
3/4 oz chopped dark chocolate
4 c. rolled oats
3 c. fiber cereal (such as Fiber 1) (optional, but crunchy)

Chop and shell whatever needs to be chopped or shelled. Mix. That's it!

Prep time: 5 minutes.