Rolled oats are the base of nearly every muesli. They’re soft enough to eat raw after a few minutes in milk, and they take toasting well. Other flaked grains (wheat, barley, rye, spelt) are firmer and chewier, so a few of them through the oats give the bowl some texture.
The variables
- Oats. Large-flake (old-fashioned) rolled oats. Quick oats go to mush in milk, and steel-cut oats don’t soften without cooking.
- Other flakes. Up to about a third of the grain. More than that and the bowl turns heavy and chewy.
- Puffed grains. Puffed rice, millet, or amaranth are light and crisp, but they go soft fast in milk. Use a small handful.
Options
| Option | Pick it when | Changes |
|---|---|---|
| Oats only | Soaking, or for the softest bowl | Nothing; the simplest muesli |
| Oats and wheat flakes | Most of the time | More chew; toast them together, as they take about the same time |
| Mixed flakes (barley, rye, spelt) | You want it hearty | Chewier still; give them a longer soak if raw |
| Puffed grains added | You want it lighter | Add after toasting, as they scorch quickly |