Author Notes: Every Friday morning, a group of women meet for coffee and a quick breakfast. This group has gathered for many years, evolving over the years, from its original purpose as a support group for one friend with breast cancer. I joined the group about 10 or more years ago, and it is always evolving- some changes in attendees, many life changes (divorces, empty nests, job changes, etc.) and several changes in location. We are now back to the original location, a Swiss cafe with a Bircher Meusli specialty on their breakfast menu. This is my version that I make for the group when we occasionally meet at someone's house instead. This dish tastes luxurious, yet is made with healthier ingredients. Topped with fruit and nuts, it presents beautifully too. - healthierkitchen
- 1 1/4 cups old fashioned oats (not quick cooking)
- 2/3 cup skim milk
- 2/3 cup non-fat Greek yogurt
- 1 apple, peeled and grated or diced finely
- 1/4 cup organic cane sugar
- 1/4 cup golden raisins or other dried fruit (I sometimes omit this in summer when there's so much fresh fruit around)
- 1 -2 cups cut up fresh fruit, whatever you like, but I love this with bananas and strawberries blueberries or pears, depending on season. I also love to use persimmons when they're in season.
- 1/2 cup toasted slivered or sliced almonds (you can either use the pre-toasted ones or toast them carefully in a pan over medium heat or on a baking sheet for about 10 minutes in a 350 degree oven).
- The evening before you want to serve the muesli: in a medium to large bowl, mix together the oats, milk, yogurt, sugar, grated apple, and dried fruit if using. Mix well, Cover and refrigerate overnight.
- In the morning, remove the bowl from the refrigerator and add a little more milk if it's gotten too thick. Add the fresh fruit and top with the nuts.
- This recipe was entered in the contest for Your Best Recipe with Cereal