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Author Notes: Every Friday morning, a group of women meet for coffee and a quick breakfast. This group originally started as a support group for a friend with breast cancer, but has evolved over the 10 years I’ve been a part of it. We currently meet in our original location: a Swiss café with a Bircher Muesli special on their breakfast menu. This is my version of that muesli, which I make for the group those times we meet at someone's house. Though it’s made with very healthy ingredients, the dish tastes luxurious; and, topped with nuts and berries, it presents beautifully. I sometimes make a batch on Sunday night; then I have breakfast for the week! —healthierkitchen
Food52 Review: I'm always on the lookout for a delicious breakfast that I can make ahead and take with me to work, but that somehow transports me away from the mundane and dreary. This muesli does just that -- with the tartness of the apple, the sweetness of the fruit, and the creamy-crunchiness of the oats, it reminds me of vacations in Europe at a cozy B&B. It goes well with fresh berries or, in the winter, with poached prunes or pears. I'll definitely be making this again. —aussiefoodie
- 1 1/4 cups old-fashioned oats (not quick cooking)
- 2/3 cup milk of your choice
- 2/3 cup Greek yogurt (I use non-fat)
- 1 apple, peeled, then 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 to 2 cups chopped fresh fruit -- I love bananas and strawberries, blueberries, or pears, depending on the season. I also love to add in persimmons.
- 1/2 cup toasted almonds, slivered or sliced (you can 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° F 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). Cover, then refrigerate overnight.
- In the morning, remove the bowl from the refrigerator. Add a little more milk if it's gotten too thick. Add the fresh fruit, and top with the nuts.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Recipe with Cereal
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.