Zoe Nathan Muesli Recipe - Heather Taylor's Favorite Zoe Nathan Meusli
4.8.13

I’ve never been one of those people who can skip breakfast (or any meal for that matter). Even if it has to be something totally quick and easy, I make myself a proper meal every single morning. Most days, I have a smoothie or some variation of a fried egg on a tortilla. But on Sunday mornings, when the pace has mellowed, I like to make more of a production of the whole breakfast ritual.

While recently visiting my sister in San Francisco, we started our morning at her favorite bakery. After eyeing the platters of croissants and cakes, I shocked myself and ordered the Muesli. It looked clean and healthy, yet also creamy and decadent. After one bite I knew I had to try to recreate it in my own kitchen.

Luckily, my friend and beloved LA-based chef Zoe Nathan volunteered to share her recipe for traditional Muesli, which she serves for breakfast at Milo and Olive, one of the four eateries she co-owns with her husband Josh Loeb. As Zoe told me, once you get the hang of the process, there are many variations – you can swap figs for the dates, add toasted sliced almonds or even lighten it up with almond milk. I topped mine with pears and kiwis, but you can use whatever looks fresh and good to you.

  • Muesli courtesy of Zoe Nathan, Serves 4-6

  • Ingredients:
    • 3 cups whole milk
    • 2 cups plain whole yogurt
    • 1 cup apple, skin on, grated (2 apples)
    • 3/4 cup yellow raisins
    • 1 ripe banana, sliced
    • 9 tbsp cracked wheat or buglar wheat
    • 9 tbsp rolled oats, toasted
    • 9 tbsp wheat germ, toasted
    • 1/4 cup honey
    • 1/4 cup dates, chopped (6 dates)
    • 2 tbsp flax seeds, ground
    • 2 tbsp millet
    • 1 tbsp chia seeds or poppy seeds
    • pinch of kosher salt
    • seasonal fresh fruit for topping
  • Instructions:
    • Stir everything together in a large mixing bowl. Cover tightly and refrigerate overnight.
    • In the morning, mound into bowls and top with sliced, chopped or whole seasonal fruit.
    • Keeps well refrigerated for 2 to 3 days.
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  1. This looks amazing and reminds me of breakfasts in Italy! I will definitely be making a batch of this muesli on Sunday. I too cannot skip breakfast and love the thought of having a new, healthy go-to in the recipe. Thanks, Heather, for sharing the recipe!!

    Meg | 04.08.2013 | Reply
  2. Any tips on how to make this gluten and dairy-free?

    Jane Reinberg | 04.08.2013 | Reply
  3. @Jane Reinberg In reply to dairy-free: I have made a similar recipe using almond milk and no yoghurt but I think coconut milk yoghurt would go pretty well with this!

  4. This looks fantastic and I can’t wait to try it! Just wondering if bugler wheat is meant to be bulgar wheat? Thanks!

    Leslie | 04.08.2013 | Reply
  5. Made this with almond milk and coconut milk yogurt. Amazing! Thank you for the recipe.

    Joann | 04.13.2013 | Reply
  6. Thank you for sharing the recipe. I definitely will try it.


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