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The Boston Globe

Food & dining

seasonal recipe

Recipe for muesli with dried apricots and pears

Makes 6 cups or enough to serve 12

Invented in the early 1900s by Swiss physician Maximilian Bircher-Benner, this uncooked porridge of raw oats, nuts, and dried and fresh fruits was intended to provide an alternative to the rich diet of the time. A homemade version invites improvisation. Choose your favorite fruits and nuts to go into the dry mix, and keep it in your cupboard until you are ready to mix it with yogurt or milk, and stir in the traditional grated apples or another fresh fruit.

3cups quick-cooking oats
½cup wheat germ
½cup coarsely chopped
almonds
½cup coarsely chopped
hazelnuts
½cup raisins
½cup diced dried apricots
½cup diced dried pears
2tablespoons brown sugar

1. In a bowl, stir together the oats, wheat germ, almonds, hazelnuts, raisins, apricots, pears, and sugar.

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2. Store in a sealed jar.

Sally Pasley Vargas

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