Muesli

November 18, 2010
Muesli


Author Notes: I fell in love with muesli in Switzerland this summer. The Swiss really know how to do breakfast. Everywhere I stayed, I woke up to a breakfast spread with fresh-baked breads, soft-boiled eggs, an array of cheeses and charcuterie, poached fruit, fresh berries and currants...but nothing was as good as the muesli. I tried to reproduce the same dish back home in California, but I never could get it quite right. I really missed the shiny red currants that were ubiquitous in Switzerland, but I only was able to find dried here. Finally I decided to stop trying to approximate the Swiss version and just made up my own, replacing the currants with pomegranate, among other things. Good choice. I think I like it even better. - linzarellalinzarella

Food52 Review: For every indulgent holiday breakfast, there should be at least one on your repertoire that should make you feel virtuous… So that you can eat all those Christmas cookies later! Linzarella’s muesli is nice and milky, with pomegranates and nuts added in for crunch. The addition of the tea, and I used a citrus-y ginger green tea, made me feel like I was starting the most important meal of the day on the right foot. The apple lends a subtle flavor that compliments the rest of the dish. cbear1984

Serves: 1

Ingredients

  • 1/2 apple
  • 1/3 cup rolled oats
  • 2 tablespoons toasted almonds or walnuts, chopped
  • 2 tablespoons pomegranate seeds
  • 1/3 cup whole milk yogurt
  • 1/2 cup lemon ginger tea, or more
  • honey, to taste
  • salt, to taste
In This Recipe

Directions

  1. Grate the apple on a box grater. Put it in a bowl with the oats, nuts, pomegranate, and yogurt, and stir well. Add the ginger lemon tea to dilute the yogurt to a consistency somewhere in between milk and yogurt. However you like it. Add the salt and honey, and leave it to sit overnight, or for at least 15 minutes. When ready to eat, adjust honey and salt and enjoy!

More Great Recipes:
Fruit|Grains|Honey|Milk/Cream|Oat|Pomegranate|Make Ahead|One-Pot Wonders|Winter|Fall|Vegetarian|Breakfast

Reviews (4) Questions (0)

4 Reviews

Ordinary B. December 26, 2010
What an unusual and intriguing muesli recipe. I've clipped it and will have to try it sometime. Thanks!
 
Author Comment
linzarella December 27, 2010
thanks! let me know how it turns out!
 
Author Comment
linzarella November 18, 2010
Oh, maybe I was unclear -- I just found black ones. I do occasionally find fresh red currants at Berkeley Bowl, but they are usually disappointing.
 
AntoniaJames November 18, 2010
Where did you find dried red currants? I bought some, somewhere, about six months ago, but none of my usual shopping venues (or any of the other places I called, e.g., Berkeley Bowl) have them these days . . . . Thanks! I like the pomegranate seeds, by the way. ;o)