- 120 grams rolled oats
- 2 tablespoons honey
- 1 cup milk whole
- 1 piece each, red & green apple washed
- 1 piece lemon juice only
- 100 grams thick natural yoghurt
- 30 grams hazelnuts chopped
- 10 grams walnuts chopped
- 2 piece orange fillets, juice separated
- 150 grams seasonal fruits grapes, appricots, peaches, bananas
- 50 berries strawberries, blueberries, raspberries
This is stuff I grew up on and it is still one of my favorites. Although mainly used as a breakfast cereal, back in my childhood it was also occasionally served as snack on hot days or even as a light meal or fruity dessert at times.
Muesli was invented/created around the turn of the century by Swiss doctor Maximilian Bircher for the patients in his hospital in Zurich, Switzerland. He was a pioneer in nutritional research and “healed” his patients with a balanced diet of raw fruits and vegetables, a revolution, considering the eating habits of the people at that time. The term “muesli” comes from the Swiss dialect word of “mus” literally meaning puree, paste or pulp. The added “li” just signifies "a little”.
Doctor Bircher's original (1 tablespoon [ts] rolled oats, soaked in 2–3 ts water with 1 ts each of lemon juice, sweet cream and ground hazelnuts and 200 gram (7 oz ) finely grated apples with the skin) was very different from what “Muesli” is today, however the few basic ingredients of oats, grated apples with skin and dairy (milk/cream) are still the basis for this dish.
- Soak the oats with the honey and the milk and chill for 2-4 hours
- Add the yogurt, and the ground hazelnuts and then grate the apples including the skin into the mixture.
- Add the lemon juice, orange juice and segments and combine well.
- Add the diced seasonal fruits and chopped walnuts and dress into your serving dish.
- Decorate with remaining fruits and berries and serve well chilled.