Muesli is a traditional Swiss breakfast food. It was invented by a physician around the turn of the 20th century. It is truly a tasty treat, and one that I have enjoyed in all my travels to Switzerland. In fact, I love it so much that I even make it at home. It's a refreshing change from cooked oatmeal, plus the leftovers make an enjoyable afternoon snack. The flavor and texture of the fresh fruits, combined with the tangy richness of yogurt, and the addition of hearty oats, all make this breakfast a memorable treat.
Here is a delicious recipe for muesli from the Food and Health Communications test kitchen:
1 cup rolled oats (old fashioned or quick)
1 cup skim or soy milk
1 cup plain, nonfat Greek yogurt
1 chopped apple (remove core and stem but leave skin on)
1 cup sliced strawberries
1 cup assorted fresh berries (blueberries, raspberries, blackberries)
1 orange, peeled, seeded, and diced
Ground cinnamon, to taste
Garnish: chopped walnuts
- Combine the oats, milk, and yogurt in a large mixing bowl.
- Fold in the chopped fruits and cinnamon.
- Refrigerate until ready to serve.
- To serve, place 1 cup of Muesli in a ramekin or serving bowl. Garnish with chopped walnuts.
Variations: Use a variety of your favorite dried and diced fruits. Try dates, cranberries, apricots, or even mangoes.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.