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Don’t you just love the breakfast buffets offered at hotels?
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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.
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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.
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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.
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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.
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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.
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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!
- 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)
- 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.
- Then mix in the yogurt and honey.
- 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.
- 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.
- To serve, spoon the muesli into a bowl, top with berries and toasted almonds.
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
What a great recipe! I’ll have to try this!
Have a great weekend!!
Good morning! This seems like a variation on Bircher muesli that I make quite often. It’s delicious, and I like the look of your recipe with the fresh berries. Bring on summer and Bircher muesli! 🙂
That sounds wonderful! And such versatility. Lovely pictures as always, Barbara! ~ April
I remember exactly the first time I had Bircher Muesli, it was 1989 in Zurich. My hubby had a business meeting and the fellow he was meeting with sent his wife to show me around. We became fast friends and continue to see the husband (they are sadly divorced) to this day. The Bircher Muesli was made with grated apples and whole grapes (they were seeded grapes) and dried fruit (a variety). I don’t add any sweetener to my recipe because I find the apple is enough, but if I were making it for children I would follow your lead with the honey. I also choose the healthier breakfasts when on vacation, it’s an easy meal to really button down on the calories. But I have to warn you, I once saw them making Bircher Muesli in Movenpick downtown and instead of yogurt, I saw them pouring in cream…not so healthy.
a healthy breakfast, fresh, light, full of good things and one that stays with you. (til that big pasta lunch with wine…and gelato. 🙂 ) I so love your thinking Smidge! 🙂 xoxo
Welcome back Smidge! I hope you had a wonderful time away 🙂 This recipe looks so lovely, I can’t wait to make it. I happen to love this sort of breakfast as well- I need to make it more often. I’m inspired. Beautiful photos too. I want to eat in your kitchen! xx Em
I tried muesli for the first time when I started working at TJ’s a couple years ago. NOTHING would beat homemade though, this looks delicious.
I didn’t realize muesli was this easy, and that you ‘re supppsed to put milk and yogurt in it! When I visited Germany few years ago I saw a lot of dry muesli at the buffet table with flavoured yogurt on the side
Easy, healthy and delicious. Love all the added fresh berries and toasted almonds.
Aaah, this reminds me of the bircher muesli I ate and loved when I lived in Switzerland.
This muesli sounds both satisfying and refreshing, with the fresh touch of apples and lemon juice. And your photographs are lovely!
Smidge, this is a wonderful recipe. How gracious of Viviane to allow us to have this excellent Muesli for our own breakfast table! I love, love, love a good Mueseli, but I have never made my own. I will now! I agree that traveling can be a difficult time to stay with more balanced eating. I think you found a way to achieve a good balance! 🙂
Wonderful recipe for breakfast. That’s definitely on my list to make, and I’ve taken note of your quantities warning:)
Fresh and Italian … great combination – always had muesli for breakfast before, but now I prefer fresh fruit salad or greek yoghurt with honey. I think I have eaten too much muesli through the all years, but I love this post and your photos make everything so much I “want it now”
I love hotel breakfast buffets. It seems that once in that setting you are totally within your rights to eat a breakfast 10 times the size of your usual breakfast. And I always start with bircher muesli. Like you, I should make my own xx
I always took full advantage of the hotels’ breakfasts when in Europe. Lunch, then, was usually left to chance. I will say that we, on this side of The Pond, could learn a thing or two about street food. When home, I’m not much of a breakfast person This muesli, however, could make a believer out of me. It really does look delicious, Barb.
What a heavenly muesli Smidge! Hotel breakfast are always such a treat, although I generally eat way more than I should.
🙂 Mandy xo
I’ve seen muesli at some restaurants before, but never really know what it was or how it differed from granola parfaits. Glad you shared one because now I think I just might ordered it next time I see it. 🙂
Oh I love Vivianne’s blog. She makes such interesting dishes and they always look irresistible. I’m sure she is smiling big to see how you have presented her recipe. What a lovely bowl of muesli! I’ve never made it and now you definitely have me wanting to make this recipe! Lovely post!
Will definitely try this!
Italy is one of my favourite countries !! We are going to Paris and Provence in October – any tips ?