Authentic Swiss Muesli w/ Yogurt and Fresh Fruit Makes 4 cups
I learned this recipe the first time my Swiss sister-in-laws came to visit. Many recipes have a tip or a trick that turns a good tasting dish into something that is over the top in taste and texture. The secret to real Swiss Muesli is the addition of grated apple and lemon. This prevents the dish from taking on a gooey consistency; grated apple makes a great difference in texture and deepens the flavor. It’s another dish that can be increased in volume many times. It is a consistently requested dish whenever I prepare brunch for family, friends, retreats, and fundraising events.
Just remember 1-2-3-2-1: 1 cup rolled oats, 2 cups yogurt, 3 cups milk, 2 apples, 1 lemon
1 cup dry quick cooking oatmealone-fourth teaspoon kosher salt
2 – 4 ounce containers fruit or plain yogurt
3 cups milk*
2 peeled apple – grated; one on fine side of grater, one on larger side (McIntosh, Cortland, or Macoun, my faves)
one lemon rind – grated (on a microplane/rasp)
juice of one lemon
(optional) one-fourth cup maple syrup or honey (if you use plain yogurt)
Combine oats, yogurt, grated apple, lemon juice, maple syrup, milk, in a large bowl and mix well. Let sit overnight or at least 3-4 hours. Add fresh fruit before you serve the Muesli.
Muesli will keep in the refrigerator for 2 weeks in a tightly closed container
Add toasted chopped nuts and fresh fruit just before serving
Use packaged Swiss Bircher Muesli instead of quick oats
* You can substitute soy yogurt and soy milk, almond milk, or rice milk