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
- 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
- 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.