Recipe by Annacia
The original recipe for this nutritious breakfast cereal was developed more than a century ago, by Dr. Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes the muesli easier to eat and digest. Time does not include overnight soaking.
Top Review by COOKGIRl
I was worried the old fashioned oats I used for this recipe would be too chewy but they were not.
Bob's Red Mill organic oats, locally grown strawberries, apple from my in law's house, Oregon-grown hazelnuts (lightly toasted), local honey. Forgot the pepitas! This recipe is easily adaptable if you don't have hazelnuts (sub almonds, walnuts, pecans, etc.), don't have raisins (sub dried cranberries, dates, dried apricots). I really liked this! Ate for breakfast this morning and I'm ready to tackle the world! Reviewed for NA*ME/Summer Edition.
- 3⁄4 cup rolled oats
- 3⁄4 cup sultana
- 1 cup low-fat milk
- 1 crisp green apple
- 2 teaspoons fresh lemon juice
- 1⁄4 cup hazelnuts, roughly chopped
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 3 1⁄2 ounces strawberries, hulled and chopped
- 5 tablespoons plain low-fat yogurt
- 4 teaspoons clear honey
Directions See How It's Made
- Place the oats and sultanas in a large bowl and add the milk.
- Stir to mix evenly, then cover and place in the refrigerator.
- Leave to soak overnight.
- The following day, just before eating, grate the apple, discarding the core. Toss the apple in the lemon juice to prevent the apple from browning.
- Stir the hazelnuts, pumpkin seeds and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.
- To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yogourt and honey.