One of the reasons I started this blog is so that I could share delicious and beautiful things that have been shared with or introduced to me. The inspiration behind this recipe for muesli is no exception.
I have some fond memories of my time spent living in Kingston, Ontario. Specifically, this one bakery-café that my friend Abbey and I would treat ourselves to every so often. Their lemon currant rolls were sublime. Their lamb burgers were utter perfection. And, they had an item on their menu which I was loathe to try at first, but have been regularly preparing ever since. Pan Chancho Bakery, you introduced me to muesli. And since the start of this not-so-discreet love affair my life has not been the same.
Swiss-style muesli is fairly simple to make. It is perfect for those of us who may not like hot cereal, but still want something as hearty and nutritious as porridge. Pan Chancho drizzles maple syrup on theirs, but I find that addition to be too sweet. I use yoghurt, but others out there use all varieties of milk. I’ve found a delicious coconut milk ‘yoghurt’ here in London (aptly branded as CoYo), which works deliciously with the chopped fresh fruit. If you indulge in dairy, go for regular cow’s milk yoghurt.
The ‘recipe’ below serves on hungry person.
1/2 apple, chopped
1/2 orange, chopped
1 cup yoghurt (or other liquid)
NB. When chopping the fruits, do not let the juice go to waste. It naturally sweetens the muesli and also helps to thin out the yoghurt a bit, which eases mixing.
- Chop fruits, place into a bowl.
- Sprinkle oats and seeds on top of the chopped fruit.
- Mix yoghurt to incorporate all fruit, oats, and seeds.
- If desired, drizzle with maple syrup or honey.