Fresh Muesli with Apples, Currants, and ToastedĀ Almonds

March  9, 2021
4 Ratings
Photo by James Ransom
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Debora Ajenblit
    Debora Ajenblit
  • liz andrew
    liz andrew
  • chai monkey
    chai monkey
  • Rural Eating
    Rural Eating
  • Viviane Bauquet Farre
    Viviane Bauquet Farre

15 Reviews

Pie January 25, 2022
2021/22 and you haven'included the nutritional info. I'll have to get my recipe from a more accommodating site
Debora A. September 28, 2019
Hello! Interesting recipe. I make my own muesli mix and let what I will use for breakfast soak overnight and then add yoghurt, fruit etc. How do you suggest making/storing this recipe so we can have over four days?
btglenn September 22, 2016
I make this with chopped pecans (I increase amounts to half a cup raisins and half a cup nuts) -- no need to warm the nuts -- just add with the raisins. Also I don;t use any sweetener-- too much like granola than the original muesli. The apples, raisins and nuts add enough on their own. --
girlwithaknife August 2, 2015
I had never warmed to the idea of muesli... but I saw this recipe and liked all the ingredients, so I thought why not. Pleasantly surprised! Agree lemon juice is key. Added a splash more milk, used less oats and more almonds (not toasted - impatient) as it needs more crunch. Also, changed apple to small dice - much better texture. Could even be packed in mason jar - camping breakfast maybe! Nice alternative to hot breakfast (still my fave). Thanks Vivian!
quiche'n'tell July 20, 2015
Really healthy and delicious!
macfadden March 23, 2015
I've been making this for breakfast on days when I have a long stretch until lunch the last few months. It's delicious and keeps me full. I like it with Granny Smith apples. I make it the night before so that the raisins puff up, and add chia seeds. Highly recommended.
Viviane B. March 24, 2015
I'm absolutely delighted you're enjoying this muesli! Thank you so much for your note!
Alex August 25, 2014
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!
liz A. April 10, 2014
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 ;)
Kristy M. August 9, 2013
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.
ATG117 April 25, 2013
I'd love to get a source on the wood serving pieces you often feature
Viviane B. April 27, 2013
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?
chai M. April 25, 2013
I eat a very similar recipe to this for breakfast all the time, love the idea of currants!
Rural E. April 12, 2013
Just in time. Been looking for a meusli recipe.
Viviane B. April 12, 2013
Thank you Lynne... and enjoy!