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.