The original recipe for this nutritious breakfast cereal was developed over a century ago by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat.

Serves: 4
Preparation: 10 minutes, plus overnight soaking 


  • 1¼ cups (125g) rolled (porridge) oats
  • 1 cup (125g) sultanas
  • 1 cup (250ml) low-fat milk
  • 1 apple
  • 2 teaspoons lemon juice
  • ¼ cup (35g) hazelnuts, roughly chopped
  • 1½ tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon sesame seeds
  • 100g strawberries chopped
  • ⅓ cup (90g) low-fat natural yogurt
  • 1 tablespoon honey


  1. Place the oats and sultanas in a large bowl and add the milk.
  2. Stir to mix evenly, then cover with plastic wrap and place in the refrigerator.
  3. Leave to soak overnight.
  4. The next day, just before eating, grate the apple, discarding the core.
  5. Toss the apple with the lemon juice to prevent browning.
  6. Stir the hazelnuts, pepitas and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.
  7. To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yoghurt and honey.

This recipe first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer

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