Muesli with apple, orange and yoghurt

Muesli with apple, orange and yoghurt

By
From
River Cottage Every Day
Makes
12 servings
Photographer
Simon Wheeler

If you’ve never eaten muesli the Swiss way – soaked in freshly squeezed orange juice and dished up with grated apple and yoghurt – then you’ve never really given it a chance. It makes a much more exciting breakfast than muesli with just a slosh of milk. The recipe you see here is merely a guide to compiling a dry muesli mix based on your own preferences. Don’t like sunflower seeds? Leave them out. No dried apricots in the cupboard? Use raisins or prunes. The idea is to customise it to suit yourself and your family.

The dried mixture will keep well for several weeks in an airtight jar, so you can put together a nourishing breakfast in minutes. Unsulphured apricots are my favourite dried fruit for muesli – they have slightly more sharpness than your average raisin. And my favourite nuts are almonds.

Ingredients

Quantity Ingredient
200g porridge oats
150g mixed dried fruit of your choice, such as raisins, sultanas, dried apricots, dates, prunes
100g nuts of your choice, lightly toasted if you have time
100g wheat flakes, (optional)
3-4 tablespoons seeds, such as pumpkin, sunflower, sesame or flax (optional)

To serve (for 1):

Quantity Ingredient
1 crisp eating apple
1-2 oranges, juiced
sugar or honey
plain yoghurt

Method

  1. To make the muesli, put the oats in a bowl. Roughly chop larger dried fruits, such as apricots, dates and prunes. Leave the nuts whole, or chop them roughly if you prefer. Add the fruit and nuts to the oats, together with the wheat flakes and seeds if using, and stir to combine. Tip into an airtight container, seal and store in a cool, dark place until required.
  2. For a serving of muesli, put about 50g of the muesli mix into a bowl. Coarsely grate or finely chop the apple (including the skin) and add this to the muesli. Squeeze the orange(s) and add the juice to the bowl (or use milk, if you like). Stir to blend everything evenly and leave to soak for about 10 minutes.
  3. Finally, sprinkle over just a little sugar or trickle over some honey, add a good dollop of yoghurt and serve.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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