Fresh Muesli with Apples, Currants, and Toasted Almonds

By • April 6, 2013 • 8 Comments

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Author Notes: Did you know that the dry muesli that comes in a box bears no resemblance whatsoever to the fresh muesli you can make from scratch? If you've never tasted fresh, homemade muesli, you owe it to yourself to try this recipe.

The heart of fresh muesli is rolled oats soaked in milk. (I love to add currants to the oats for the delicate sweetness they release.) Once they've absorbed the milk, you coarsely grate loads of snappy apples and add them to the mix, along with yogurt, honey, and a generous splash of lemon juice.

The lemon juice is a critical ingredient here. It brightens the flavors and brings a needed counterpoint to the sweetness of the fruits and honey, so don't be tempted to skimp.

Serve this with seasonal berries and toasted almonds, and you have a muesli that's not only nutritious; it's also light and absolutely delicious. What a perfect way to start your day!
Viviane Bauquet Farre

Food52 Review: This fresh muesli reminds me of the classic Swiss bircher muesli. I appreciated the simplicity of the dish: easy enough to whip up during the early morning rush, nutritious, and deliciously refreshing. The muesli is very well balanced by the zing of the lemon and the creaminess of the yogurt and oats. Combined with the crunch of almonds and juicy fresh berries, it's everything you need to get your day off to a positive start.aussiefoodie

Serves 4

  • 2 cups rolled oats
  • 1/2 cup currants (or raisins)
  • 1 1/2 cups milk
  • 1 1/4 cups nonfat Greek yogurt (we used full-fat)
  • 1/4 cup honey or maple syrup
  • 4 medium Gala, Braeburn, Fuji or other firm apples, cored but unpeeled
  • 1/4 cup lemon juice
  • 1/3 cup slivered almonds
  • 2 cups berries (raspberries, blackberries, strawberries, blueberries)
  1. Place the oats and currants in a large bowl. Add the milk, stir, and let stand at room temperature for 30 minutes until the grains have absorbed all the liquid.
  2. Add the yogurt and honey to the oat mixture. Coarsely grate the apples with a box grater. Add to the oat mixture with the lemon juice and stir until well blended. Set aside.
  3. Heat a small heavy-bottomed frying pan over medium-high heat. Add the almonds and constantly stir or shake the pan until they become golden, about 2 minutes. Transfer to a bowl to cool.
  4. To serve, spoon the muesli into breakfast bowls. Top with the berries, sprinkle with the toasted almonds, and serve.
Jump to Comments (8)

Comments (8) Questions (1)

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3 months ago Alex

I'm sure this would be out-of-this-world delicious with the honey included but I forgot to add it and this was still delightful. I think choosing a tart apple, such as Granny Smith's, and omitting the honey makes this totally weekday-breakfast-worthy (I try to go healthy Monday to Friday, then indulge on the weekend). The flavours are great: fresh, tangy, sweet, toasty -- without assaulting your taste buds (this is the morning after all; I need to be eased into the day!). Viviane, thank you for the recipe!

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8 months ago LizAgnes

I fully agree; the rest of my day feels much more approachable now - so many flavors come into play here ... my palate feels well-rounded.

p.s. I garnished this with pieces of fresh mint ;)

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over 1 year ago Kristy Morrill

I have type 2 diabetes and alas! cooked oatmeal really raises my glucose level for hours! BUT... eating it muesli style does NOT! I actually have come to enjoy it better.

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over 1 year ago ATG117

I'd love to get a source on the wood serving pieces you often feature

Viviane_cropped_lr

over 1 year ago Viviane Bauquet Farre

Hello ATG117, I have collected many props for my photographs over the years, so it's a bit hard to tell you. Is there a specific piece in a recipe/photograph that you'd like to get?

Olive

over 1 year ago chai monkey

I eat a very similar recipe to this for breakfast all the time, love the idea of currants!

Ruraleating13crop

over 1 year ago Rural Eating

Just in time. Been looking for a meusli recipe.

Viviane_cropped_lr

over 1 year ago Viviane Bauquet Farre

Thank you Lynne... and enjoy!