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Family Kitchen
Muesli
The Swiss really have breakfast down pat. When it gets too hot for oatmeal, the idea behind muesli, a blend of oats, yogurt, fruit and nuts that requires no more than a bowl and spoon to prepare, is that you keep a batch in the fridge to dip into whenever you need breakfast or a snack in a rush. It’s particularly handy when you need something you can balance in a bowl on the edge of the sink, take with you in the car (so long as you’re not driving) or eat at your desk. It’s good food to go.
Muesli generally contains everything that makes a healthy breakfast – calcium, fiber, protein, vitamins and minerals – in the form of raw or toasted cereals (such as oats, wheat, millet and barley), fruits (such as raisins, apricots and apples), nuts, and yogurt. Experiment using any combination of grains, fruits and nuts you like. To fancy it up, serve the muesli in a tall glass, drizzled with honey or maple syrup and topped with fresh berries. It also makes a great lunch, provided you have a fridge at the office, or serve-yourself after school snack.
Muesli
1 cup old-fashioned (large flake) oats
1 cup yogurt (any kind – I prefer a nice thick plain yogurt)
A handful of chopped dried fruit (raisins, cranberries, dates, figs, apricots and/or mango)
A handful of chopped toasted nuts (almonds, pecans and/or hazelnuts)
1 apple, coarsely grated (don’t bother peeling it)
1 Tbsp. honey or maple syrup (according to taste and whether or not you used sweetened yogurt)
1 Tbsp. lemon juice
1 tsp. vanilla (optional)Stir everything together in a large bowl. Refrigerate it overnight and keep it in the fridge to dip into all week. Serves about 6.
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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