If you make it right, muesli can be a true breakfast luxury and a time-saver in the morning. You can lighten it up without sacrificing flavor, or you can turn to the other direction and go completely decadent. Experiment with what you like. We usually make a batch on Sunday night and eat it all week. The advantage: It gets better as the flavors mingle over time.
Classic Swiss muesli blends fruit juice, grated apple, and rolled oats. It doesn’t necessarily include dairy, but we prefer a version that does.
2 Cups of Milk
Rolled Oats (equal to the dairy you used)
Optional: Cinnamon, cardamom, ginger, maple/date/brown rice syrup
Almonds (or any nuts/seeds you like)
1 Apple, grated
For your base add yogurt and milk to a large bowl, starting with a ratio of 1/4 cup yogurt to 2 cups milk. If you like a thicker cereal, you can increase the yogurt and reduce the milk, based on your preference. Skim milk, 2% milk, coconut yogurt, and so on will be delicious, there is no limitation.
Once your dairy is ready, stir in any spices and sweeteners. Adding them to your wet ingredients helps distribute the flavors. Cinnamon is an excellent foil to the creaminess of the dairy, but cardamom would be nice, as would ginger or a pinch of turmeric. A sweetener is not essential -- you’ll be adding fruit later and that might be enough for you. It not, maple syrup, date syrup, and brown rice syrup are all good options.
Rolled oats work best in muesli. Don’t be afraid of them getting soggy -- they hold up surprisingly well and you’ll add in more texture later. If you like more chew, you can use half steel-cut oats and half rolled oats. Add enough oats to equal the volume of dairy you’ve used.
Adding a textural element will benefit your muesli, which is otherwise very soft and creamy. We add a handful of sliced almonds, but any nut or seed would work. Try flax seeds, walnuts, pistachios, or even peanuts, but steer clear of chia seeds as they’ll absorb liquid and thicken the cereal too much.
Fruit is a key component to help sweeten and thicken your cereal. Choose an apple you like. Before you add the grated apple, squeeze out the water using cheesecloth or sturdy paper towels to avoid adding excess liquid to your muesli.
Give your muesli a good stir, then cover the bowl loosely with plastic wrap or a plate and refrigerate it overnight. It needs at least 8 hours to thicken.
Muesli is wonderful eaten plain, cold, and straight from the refrigerator. But if you want to add something extra, stir in a spoonful or two of nut butter or a very good-quality jam. You can top it with something crispy: Puffed quinoa or toasted amaranth add good crunch, and so does Heart To Heart Honey Toasted Oat Cereal. Additional raisins, fruits like blueberries, raspberries, and strawberries are always on top of ours.