just a smidgen

Fresh Morning Muesli per l’Italia con amore

Muesli 8

Don’t you just love the breakfast buffets offered at hotels?

Years ago when we had the pleasure of visiting Paris and Provence and again this year Italy, the mornings were always off to such a great start when you had a hot cappuccino or steaming cup of coffee, ice cold orange juice and so many wonderful dishes to choose from. Despite the wide selection, for some crazy reason I always seem to gravitate towards the healthy foods I’d normally choose when I’m at home. I fondly recall the pleasure of savoring the nutty, earthy taste of muesli during one of my trips.

Muesli is not often on the menu in restaurants or available at buffet style breakfasts like those we had each morning in Italy. { Although the selection of croissants and fresh fruit, tomatoes, cheeses, eggs, etc were fantastic! } It’s always difficult when traveling to choose healthy breakfasts that will sustain you through until lunch without adding too many calories.

The closest we could find was the dried version to which you could add milk or yogurt. It’s unfortunate because muesli is really so fast and easy to make… and much more nutritious than packaged versions.

 

Well, the memory of that muesli has stayed with me all these years later. I was perusing the recipe contests over at Food 52 where I submitted one of my granola recipes for the Best Recipe using Oatmeal.

When the semi-finalists list was published, participants had the opportunity to make and then review one of the recipes on the list.

I was delighted to see Viviane Bauquet Farre’s recipe for Fresh Muesli with Apples, Currants, and Toasted Almonds just begging to be made.

Being a part of the process meant making her recipe exactly as written and I worked slower than usual, endeavoring to follow her every step. When I could choose, I selected raisins instead of currants and honey over maple syrup, this was just my preference that morning. Viviane’s recipe was a “keeper” so I immediately wrote to Viviane, asking if I could share her recipe with my readers and she graciously said that I could.

So for all you readers ( and hotel buffets in Italy) that might be as crazy about muesli as I am, here is her lovely, sweet muesli recipe. It’s perfect creamy texture is elevated by the crunch of apples and the toasty warmth of almonds. It’s important to note that the zing of lemon kept this muesli fresh tasting and pure looking for a few days. My only recommendation is that you may wish to half or reduce the quantities, this recipe makes a big batch.. unless of course, you have a huge family or a line-up of hungry hotel guests!  Enjoy!

 

Fresh Morning Muesli per l’Italia con amore
 
Ingredients
  • 2 cups rolled oats
  • 1/2 cup raisins ( or currants )
  • 1 1/2 cup whole milk
  • 1 1/4 cup nonfat Greek yogurt
  • 1/4 cup honey or maple syrup
  • 4 medium Gala, Braeburn, Fuji or other firm apples, cored but unpeeled
  • 1/4 cup lemon juice
  • 1/3 cup slivered almonds
  • 2 cups berries (raspberries, blackberries, strawberries, blueberries)
Instructions
  1. Measure the oats and raisins into a large bowl, stir in the milk and then let the mixture stand at room temperature for 30 minutes until the oats have absorbed all of the milk.
  2. Then mix in the yogurt and honey.
  3. Grate your apples coarsely, then stir them into the oat mixture. Measure out the lemon juice, add and stir everything well to combine. Set this mixture aside while you toast the almonds.
  4. Heat a frying pan or skillet over medium-high heat and measure in the almonds. Stir constantly or shake the pan until the almonds are a golden brown. It's important not to walk away, they can burn quite quickly. This will take about two minutes. Remove to a plate or bowl and set aside to cool.
  5. To serve, spoon the muesli into a bowl, top with berries and toasted almonds.
Notes

The rest of the muesli can be stored in an airtight container in the fridge for a few days without any loss of color, texture or flavor.

By Viviane Baquet Farre

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