Having intended for a few months now to try making my own muesli, I was finally spurred to action by reading Dr. Bircher’s original recipe in Jane Grigson’s Fruit Book. It surprised me by recommending 1 tablespoon of oats per serving, which sounded absurdly stingy, but Marion Cunningham and Wikipedia confirmed the proportions. Once everything else is stirred in, there is indeed enough to go around. It just turns out that real muesli is a little more apple-heavy than I had realized.
For a little extra non-fruit bulk I added wheat germ and flaxseed, which I always have around; you can certainly make muesli without them. If you can’t be bothered to buy cream, plain yogurt would yield a thicker, tangier, healthier mush that still tasted great as a quick breakfast or as part of an elaborate brunch spread.
- 1/4 cup rolled oats
- 3/4 cup water
- 1/4 cup cream
- 2 tablespoons honey
- Juice of 1 lemon
- 2 apples
- 2 tablespoons wheat germ (optional)
- 2 tablespoons ground flaxseed (optional)
- Fruit for topping–2 ripe peaches or nectarines, a handful of strawberries or blackberries, or a combination of stone fruit and berries
- 1/4 cup nuts (optional)
The night before you plan to eat muesli, put the oats in a medium bowl and cover with water. The next morning, stir in the cream, honey, and lemon juice. Core the apples but do not peel; grate and immediately stir into the muesli mixture (I use the grating attachment of the food processor for minimum bother). If you like, add wheat germ and/or ground flaxseed. Top with fruit and, if you like, nuts.