Seitenbacher German Müsli
When Dr. Max Bircher developed his original müesli, he thought of it as a full dinner, just being made of only raw food. Max soaked the oats in cold water for 12 hours before adding the other ingredients.
Later on, people started thinking of müesli as a breakfast cereal. Wanting something more crunchy, they skipped the 12 hour soak.
In the 1970s, Seitenbacher, located in Buchen, Germany, marketed a German-style müsli. Their most important contribution was to drop the letter "e" from the Swiss word müesli, and to to add corn or other cereals to the oats.
The addition of different combinations of dried fruits allow Seitenbacher offer 40 varieties of müslis. Some müslis are vegan, lactose-free, gluten-free, or do not contain raisins. Seitenbacher müslis do not have any added sugar.
Seitenbacher müsli is distributed in the USA by Whole Foods Market.
Most people pour milk over their cereals. However, dairy products can be a source of unpleasant body oder. Please take a look at BodyOdor777.com. Swiss or German müslies taste excellent with non-dairy milks, such as almond milk, coconut milk, or horchata, a Mexican-style rice milk with cinnamon.