Challenger School

Creamy Muesli Delivers a Delicious Raspberry Surprise


Oatmeal is a great breakfast, but where’s the fun? Instead, have muesli, a creamy Swiss creation perfect on summer mornings because it is meant to serve cold. It’s a comforting and sustaining combination of whole grains, fruits and nuts that is like starting the day enjoying your favorite pudding.

Muesli, like granola, is made with rolled oats. But instead of cooking them, you combine the raw oats with fruits, nuts and yogurt or buttermilk, then let the muesli sit until the oats are soft and chewy, ideally overnight in the refrigerator.

Fruits add sweetness along with enjoyable fiber. Here, I mash fresh raspberries with a bit of honey that brings out their juices. Mixed with the oats, the moist crushed berries turn this muesli a delectable pink.

Along with almonds, dried coconut adds texture. Toasting both of them makes the most of their flavor. Be sure to keep them moving constantly and watch carefully because once they start to color, each of them goes quickly from golden to burnt. Using a light-colored pan reduces the risk of burning them.

The other ingredient making this muesli stand out is buttermilk. Like yogurt, it contains live natural enzymes and probiotics good for digestion and your immune system. Because buttermilk is thinner than yogurt, it soaks into the oats rather than just combining with them. The result is muesli that stays moist for three days if you store it in a jar in the refrigerator. Use the remaining buttermilk in blueberry pancakes or muffins and see how fluffy and tender they turn out. Plus the acid in buttermilk keeps the blueberries true blue.

Muesli was created around 1900 to be a perfect breakfast. A living, raw blend of fiber, protein and complex carbs, it is also a wholesome whole-grain snack, a manageable light meal in hot weather and one my favorite desserts.

Raspberry Almond Muesli

1/2 cup quick cooking oats (not instant)
1 Tbsp. ground flaxseed
Pinch of salt
1 container (6 oz.) fresh raspberries, divided
2 Tbsp. honey
2 Tbsp. reduced-fat unsweetened shredded coconut
3 Tbsp. sliced almonds, divided
1 cup buttermilk, light or regular
1/2 tsp. vanilla extract
1/4 cup fresh blueberries, for garnish
8 fresh blackberries, for garnish

In medium mixing bowl, combine oats, flax and salt.

In smaller bowl, use fork to coarsely mash 1 cup of raspberries with honey and set aside. Set remaining raspberries aside for garnish.

In dry medium skillet over medium-high heat, toast coconut, stirring constantly with wooden spatula, until it is golden brown in places and still pale in others, about 2 minutes. Immediately add toasted coconut to oats. Wipe out pan.

Return skillet to heat, add almonds, and toast, stirring constantly, until smaller bits are golden brown, about 4 minutes. Immediately spread nuts on plate. Measure and set aside 1 tablespoon toasted almonds and add rest to oat mixture.

To oats, add buttermilk and vanilla and mix until well combined. Add raspberry mixture and stir to combine thoroughly. Divide muesli between two bowls or decorative glass dessert dishes. Cover with plastic wrap and refrigerate for 4 to 12 hours.

To serve, arrange remaining raspberries, blueberries and blackberries over top of muesli. Sprinkle on remaining toasted almonds. Serve chilled muesli immediately.

Makes 2 servings.

Per serving: 411 calories, 15 g total fat (4.5 g saturated fat), 61 g carbohydrate, 14 g protein,

15 g dietary fiber, 281 mg sodium.


About author

Dana Jacobi

Dana Jacobi

Chef, The American Institute for Cancer Research

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