Why do Kiwis love Museli? What is the history? Doesn’t it come from Switzerland?

I know they love it because I saw a lot in the grocery stores and supermarkets, and because of the song “Inner City Pressure” by the Flight of the Conchords, who, of course, represent all New Zealanders.

Thank you for your attention to this matter.

  • amorangi@lemmy.nz
    3·
    1 day ago

    As a Kiwi, doesn’t everyone love museli? I didn’t realize it wasn’t universal. My speculation as to why it’s popular is that, compared to other cereals, it’s considered healthier, and with the mix of nuts and fruits, is more flavourful. It’s also a cousin to scroggin, which is eaten when tramping (NZ for hiking in the bush).

    • sem@piefed.blahaj.zoneOPEnglish
      1·
      1 day ago

      I also really like Muesli, but in the US it is sort of unknown. We have Granola in most stores, which is sort of a sweetened, baked muesli, but I have to go to an international grocery store to get muesli. My parents lived in Europe so that’s how they knew about muesli.

      Now I am really curious about scroggin, what is in that?

      We tend to make GORP (Good ole Raisins and Peanuts) or (Granola Oatmeal Raisins and Peanuts) or whatever else you want to eat. Classic “trail mix” also has m&ms and sometimes other nuts and dried fruits11.

  • kiwifoxtrot@lemmy.world
    7·
    2 days ago

    Bircher museli (Swiss) and museli (also called granola) are two different things.

    The first is a mixture of yogurt, milk, apples, other fruits, dried fruit, seeds, nuts, and grains. It is typically prepared the day before and is mushy.

    The second is a dry mixture of grains, seeds, nuts, and dried fruit. Kiwis eat the dry stuff instead of breakfast cereal over yogurt or milk and it is crunchy. It is generally eaten over breakfast cereal because it is considered healthier.

    • sem@piefed.blahaj.zoneOPEnglish
      1·
      1 day ago

      Thank you for explaining this difference. My brand of museli actually has a recipe for “Bircher museli” on the side, and calls for all of those ingredients you mention.

      The “granola” that we have in the USA is much different than the dry museli though. It is always baked, and often sweet.

      Does anyone know how Museli came to be popular in NZ? As far as I know it is not so popular in the UK so can’t have carried over in the colonial times…?