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.

Meet our inspiring guest editor for April, Heather Taylor of LA in Bloom and Heather Taylor Home!

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Leave A Comment

  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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