Fitness Monday: A Recipe for Fresh Müesli (Swiss Oatmeal)
I love oatmeal in any form, and for Fitness Monday, I’m giving you a recipe for one of the ways I love it best: fresh müesli. Real müesli doesn’t come in a box, and it doesn’t involve cereal flakes, although you can find it that way in the grocery store – and even in shops in Switzerland and Germany, where it originated – and that may very well be what you think of when you hear the word “müesli.” But real müesli is quite different from the boxed variety. It’s made simply with raw oats, fruit, nuts, yogurt, and milk or fruit juice. The oats are soaked in the milk or juice overnight, allowing them to soften. While it’s most often thought of as a breakfast dish, in Switzerland, it is also commonly eaten as part of the evening meal.
I first tasted real müesli in 2001, when I was backpacking in Germany. I stayed at a little bed & breakfast in the small town of Füssen, near the famous Neuschwanstein castle. The owner of the B&B served müesli for breakfast. I remember thinking I could have eaten two bowls. It was delicious.
I had müesli again in Kenya, years and years later, when we were on our honeymoon. Our hotel in Nairobi clearly catered to Europeans, and the breakfast buffet was very German in nature – sliced meats, yeast rolls, fresh fruit . . . and müesli. I had a bowl, and was reminded how good it is.
Most recently, my mother-in-law made her version of müesli when we were in Michigan for the week. I took some to work with me every morning, and we went through two batches of it that week as a result. Now, I don’t have to wait to go on an international trip, or even a trip to Grand Rapids, to have müesli. I’ve come up with my own version, which I now make at home. L likes it, too, so I’ve added it to my list of kid-friendly nutritious breakfasts.
You could, of course, make an individual serving, but I like to make a batch large enough to last a few breakfasts (or serve a few people). It will keep well in the refrigerator for several days, needing only a stir or two before serving.
This recipe calls for raisins, but dried blueberries are also delicious. In fact, this is a highly customizable dish. You can really use any kind of dried fruit in place of the raisins, any kind of chopped nuts along with or instead of the almonds, and you could add things like coconut flakes or seeds (chia, flax, and so on). If you’re not a fan of cinnamon, use a pinch of nutmeg or a splash of real vanilla extract instead. Play around to figure out how you like it best.
Note: If you want to make your müesli gluten-free, use GF oats. For a vegan, dairy-free version, use soy yogurt and non-dairy milk.
Fresh Müesli (Swiss Oatmeal)
2 cups rolled oats (not the quick-cooking kind)
1 large apple
1/2 cup golden raisins
1/4 cup sliced raw almonds
2 tablespoons honey or brown sugar
1/4 teaspoon ground cinnamon
1 cup plain Greek yogurt
1 cup milk
Peel and dice the apple into small pieces.
In a large bowl, stir together the oats, diced apple, raisins, almonds, honey or brown sugar, and cinnamon.
Stir in the yogurt and milk until fully combined.
Cover and refrigerate 2-3 hours, or overnight.
Serves 6.
Here’s the printable recipe. Enjoy!
