For those who have not had the chance to try homemade Swiss Muesli it’s definitely something you should do. First introduced to the Swiss by a doctor who was making it for his patients at his hospital, Muesli is easy to make, delicious, healthy and easily adapted to ingredients you have on hand.
I was first shown how to make Muesli by a Chef I worked for, Christian Schmidt. Christian is from Germany, a fantastic Chef, and I worked for him for 9 years (in 3 states). We worked at the Ritz – Carlton in Michigan, the Mandarin Oriental in Miami and Opened the Mandarin Oriental New York together. I credit Chef Christian for getting me ready for my first Executive Chef Post at the Mandarin Oriental in New York when he moved on to another hotel. We all need someone to help us along!
I did not realize how authentic the recipe was until years later. I had an Austrian general manager, Nils Stolzlechner, and we were doing menu tastings for breakfast. A former Executive Chef in Austria, I could tell when I was presenting the Muesli (that one was very similar to this recipe but with apples, dried cherries and honey) he was skeptical. One bite later he looked at me and asked, “Who taught you to make this?” From that point he was in the kitchen every day for breakfast, taking my Muesli base and adding what he wanted in it for the day, sometimes berries, sometimes extra yogurt, different nuts or seeds. That’s part of the beauty of Muesli, very adaptable.
Makes 1.5 quarts
2 cups quick oats
2 3/4 cups skim milk
½ tablespoon cinnamon
1/3 cup of grapes (sliced in half)
2 tablespoons agave nectar
3 tablespoons chopped dates
3 tablespoons chopped almonds
20 pecan halves
- In container large enough to hold all the ingredients add the milk and cinnamon, then whisk well to dissolve the cinnamon. Add the agave nectar, whisk to dissolve.
- Add the oats and dates, mix.
- At this point I typically allow the muesli to sit for 15 to 30 minutes to allow the oats to absorb some of the milk. As the muesli sits it absorbs the milk more and more. It’s a matter of personal taste. Some people make it hours in advance and if need thin with a bit more skim milk.
- I like to sprinkle the nuts on top rather than mix it in.
Thyme to go,