Recipe: Berry Muesli
Hybrids are a big deal right now in the world. We have hybrid cars. We have hybrid dogs. There are hybrid trees, and even hybrid utensils like the spork. I think it’s about time for a hybrid dessert–part meal, part decadent treat!
Muesli (pronounced myoo-slee) has been around for a long time, originating in Switzerland where it is often served as a light dinner. In America, it’s a fairly common breakfast dish, usually sold as a dry cereal. However, this recipe is a wet muesli, prepared with yogurt, milk, and juice, which soak into the oats and create a heavenly texture. It is simply delicious and is ideal for breakfast, brunch, and, yes, even dessert. It’s so decadent and creamy, you won’t believe that it’s actually chock full of good-for-you ingredients. Perfect for beautiful spring and summer weather.
1 cup milk
1 cup orange juice
1 small carton (six ounces) of plain or vanilla yogurt (I recommend Greek yogurt)
1 teaspoon vanilla
3-4 tablespoons honey (this depends on whether your yogurt is already sweetened)
1/4 teaspoon cinnamon
1 1/2 cups rolled oats
1 apple, cored and grated with skin
1 cup blackberries
1 cup strawberries, diced
1 cup nuts, loosely chopped (try cashews, hazlenuts, or walnuts)
Mix milk, orange juice, yogurt, vanilla, honey, and cinnamon in a medium bowl with a wire whisk. Add oats and stir. Finally, stir in apple, berries and nuts. For best results, cover and refrigerate several hours (or overnight) before serving.
TIP: Modify the recipe to incorporate your favorite fruits and nuts. Mangoes, blueberries, raspberries, raisins, dried cranberries, lemon juice, lemon zest, and bananas are all great compliments to this dish. Remember to incorporate bananas just before serving to maintain their color and firmness.