📝 About This Recipe
Inspired by the original 19th-century Swiss recipe by Dr. Maximilian Bircher-Benner, this muesli is a masterclass in texture and natural sweetness. By soaking oats overnight and folding in freshly grated tart apples, the dish achieves a creamy, custard-like consistency without the need for heavy cream. It is a vibrant, nutrient-dense breakfast that balances the crunch of toasted nuts with the bright acidity of citrus and seasonal fruit.
🥗 Ingredients
The Muesli Base
- 2 cups Old-fashioned rolled oats (not instant or quick oats)
- 1/2 cup Apple juice (unsweetened, preferably cloudy/pressed)
- 1.5 cups Whole milk or oat milk (adjust for desired creaminess)
- 1/2 cup Greek yogurt (plain and full-fat for best texture)
- 2 tablespoons Chia seeds (helps with thickening)
The Apple Infusion
- 2 large Granny Smith apples (unpeeled, washed thoroughly)
- 1 tablespoon Lemon juice (prevents browning and adds brightness)
- 1 teaspoon Ground cinnamon (high-quality Ceylon preferred)
- 2 tablespoons Pure maple syrup (or honey, to taste)
Crunch and Texture
- 1/2 cup Raw almonds (roughly chopped and toasted)
- 1/4 cup Pumpkin seeds (pepitas) (toasted)
- 1/3 cup Golden raisins or dried cranberries (for bursts of sweetness)
Fresh Toppings
- 1 cup Fresh blueberries or raspberries
- 1 tablespoon Hemp hearts (for garnish)
- 4-6 pieces Fresh mint leaves (for a refreshing finish)
👨🍳 Instructions
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1
In a large glass mixing bowl or airtight container, combine the rolled oats, chia seeds, and ground cinnamon. Stir well to ensure the spices are evenly distributed.
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2
Pour in the apple juice, milk of choice, and Greek yogurt. Whisk gently until the mixture is smooth and the oats are fully submerged.
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3
Stir in the golden raisins or dried cranberries. These will plump up overnight as they absorb the liquid.
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4
Seal the container and refrigerate for at least 4 hours, though overnight (8-10 hours) is ideal for the creamiest texture.
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5
The next morning, take your almonds and pumpkin seeds and place them in a small dry skillet over medium heat.
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6
Toast the nuts and seeds for 3-5 minutes, tossing frequently, until they are fragrant and golden brown. Set aside to cool.
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7
Remove the muesli from the refrigerator. The oats should have absorbed most of the liquid. Give it a vigorous stir; if it looks too thick, splash in an extra tablespoon of milk.
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8
Using a box grater, grate the apples (skin on) directly into a small bowl. Immediately toss with the lemon juice to maintain their bright color.
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9
Fold the grated apple and any accumulated juices into the soaked oat mixture. This adds incredible moisture and a fresh, 'lifted' flavor.
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10
Taste the muesli and fold in the maple syrup or honey. Adjust the sweetness according to the tartness of your apples.
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11
Spoon the muesli into chilled bowls. Top generously with the toasted almonds and pumpkin seeds for that essential crunch.
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12
Finish each bowl with a handful of fresh berries, a sprinkle of hemp hearts, and a sprig of mint for a professional cafe presentation.
💡 Chef's Tips
For the best flavor, use a mix of sweet and tart apples like one Granny Smith and one Honeycrisp. Always toast your nuts fresh; the oils released during toasting provide a much deeper flavor than pre-toasted varieties. If you prefer a lighter texture, you can fold in half a cup of whipped cream or whipped coconut cream just before serving. Don't skip the lemon juice—it provides the necessary acidity to balance the richness of the yogurt and oats. This muesli keeps well in the fridge for up to 3 days, though the apple is best added fresh each morning.
🍽️ Serving Suggestions
Serve alongside a hot cup of Earl Grey tea or a strong flat white coffee. Pair with a side of soft-boiled eggs for an extra protein boost. For a luxury brunch, serve in wide-rimmed glass coupes to show off the textures. Drizzle a little extra almond butter over the top for added richness. Accompany with a small glass of chilled elderflower pressé.