müsli

Breakfast starts the day right. I have provided two cereal müsli recipes that should satisfy any gourmet. […] Scala’s Oatmeal Müsli / A breakfast of grains and fruit without milk follows in the European tradition of müsli.

1988, James Scala, The High Blood Pressure Relief Diet, NAL Books, →ISBN, pages 225–226

Hidden in the back of a lavishly handsome health food store, Capers serves traditional breakfasts made from free-run eggs and nitrate-free bacon, along with yogurt, müsli and fruit.

1993, Terri Wershler, Vancouver: The Ultimate Guide, Chronicle Books, →ISBN, page 38, column 2

Consequently, one way of producing a "lente" müsli seems to be rolling of raw (un-heated) cereal kernels. […] Rolled oats is a popular breakfast cereal in Sweden. Traditionally, it was cooked as a porridge, but nowadays it is increasingly eaten as müsli. In the literature, data regarding glucose and insulin responses to oat products are conflicting, both in the form of müsli (Rasmussen et.^([sic]) al. 1989, Wolever et. al. 1990) and porridge (Holt et. al. 1992, Jenkins et. al. 1988a).

1994, Yvonne Granfeldt, Food Factors Affecting Metabolic Responses to Cereal Products, Department of Applied Nutrition and Food Chemistry, Lund University, pages 13–15

Go into any supermarket in Italy and half the shelves will be taken up with a thousand different varieties of pasta. In Swiss supermarkets you find maybe a couple of müsli packets tucked away in the corner and that's it.

1997, Mark Honan, Switzerland: A Lonely Planet Travel Survival Kit, Lonely Planet, →ISBN, page 60

The unit portions were defined for each of the five groups of the food pyramid. In the starch/bread group, which includes bread, cereals, rice and pasta, a unit portion was equivalent to a slice of bread (60 g), a roll or a scoop of cooked rice or pasta (125 g) or a small bowl of müsli.

2001, Scripta Medica, volume 74, page 380