Most people think of muesli as dry cereal in a box, similar to granola but not as sweet. This version uses fresh oats that are soaked overnight, combined with crisp apples and nuts for a truly satisfying breakfast. Full of whole grains, calcium, vitamins, and fiber, this is a power-packed breakfast that gets your day started right.
Muesli was first introduced by a Swiss physician in 1900, who used it in his hospital as part of a health diet for his patients. But believe me, this tastes nothing like hospital food! What a bonus that it’s healthy and tastes great too.
We discovered muesli last year while visiting Nanny and Nonno (Italian for grandfather). Nanny had found this recipe for muesli in the local newspaper, and we all loved it. I’ve been making it every week ever since, and my family seems to never tire of it.
The original recipe used twice as much honey, and if you have a sweet tooth, you can make it sweeter. It also called for peeling the apple, but I like leaving the peel on, not only for the extra fiber, but I also think it LOOKS better with colorful flecks of apple throughout. I usually use a crisp red apple such as Gala, Fuji, Pink Lady, etc.
Swiss Muesli Recipe
- 2 cups old-fashioned rolled oats
- 2 cups milk, soy milk, or almond milk
- 1/2 cup orange juice (optional)
- 1 cup plain yogurt
- 2 Tbsp honey
- 1 crisp apple, chopped in small pieces (keep the peel on for extra fiber)
- 1/3 cup sliced almonds
- 1/4 cup raisins (optional)
- Whisk milk, orange juice, yogurt, and honey in a glass bowl.
- Stir in oats, apples, almonds, and raisins.
- Soak overnight in refrigerator to allow oats to soften. Muesli will be thick after soaking, and can be thinned with additional milk before serving.
The recipe as written will yield a thick muesli. If you like the consistency of thick oatmeal, you can eat it as-is. Those who prefer runnier oatmeal will want to stir in some extra milk before serving.