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
Ingredients
- 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
Preparation
- Place the oats and sultanas in a large bowl and add the milk.
- Stir to mix evenly, then cover with plastic wrap and place in the refrigerator.
- Leave to soak overnight.
- The next day, just before eating, grate the apple, discarding the core.
- Toss the apple with the lemon juice to prevent browning.
- Stir the hazelnuts, pepitas and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.
- 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
