• 13 Posts
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Joined 4 months ago
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Cake day: September 4th, 2025

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  • 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…?


  • 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.