Method2

Dr Bircher-Benner's "Real" Muesli

This version is frequently referred to as "Bircher muesli" for short. Originally it was an "apple dish" and not a breakfast cereal. Even today you can enjoy this as a dessert as well as eating it for breakfast.

1. 
   1
   Pour the water into a suitable bowl. Add the oats. Leave to soak overnight.
2. 
   2
   Mix the yogurt with the lemon juice. Stir into the soaked oats, along with the honey.
3. 
   3
   Grate unpeeled apple straight into the muesli. Mix through to avoid discoloration.
4. 
   4
   Sprinkle the nuts over the top. The muesli is now ready to serve.
   
   

Variation on Soaking

1. 
   1
   Try this alternative. In this variation, the muesli is soaked overnight and the lactic acid helps to break down the grain. The benefit of doing this is easier digestion and maximum digestion of the nutrients.^[7]
   

   • Soak the muesli overnight with 1 cup of water, yogurt and apple. Cover the bowl with a plate and refrigerate.
   
   

Method3

Basic Muesli

1. 
   1
   In a large bowl, mix together all of the ingredients. The muesli is now ready for storage or serving. Add toppings of fruit and yogurt.
2. 
   2
   Vary the basic muesli. Suitable variations include roasting the seeds and nuts, adding a 1/2 cup of flaked coconut, or adding flax-seed. If you like vanilla, store the muesli with a vanilla pod, which will flavor the muesli.
   
   

Method4

Swiss Style Muesli

1. 
   1
   In a small bowl, mix the oats and barley flakes with the milk. Refrigerate overnight.
2. 
   2
   Remove from the refrigerator at breakfast time and mix through the remaining ingredients. It is now ready to serve.

Method5

Toasted Muesli

1. 
   1
   Preheat the oven to a moderate heat (180ºC/350ºF/Gas mark 4).
2. 
   2
   Cover a baking sheet or tray with baking paper (parchment paper).
3. 
   3
   Spread the oats across the tray. Place them into the oven and bake for around 15 minutes, or until golden brown. Keep a close eye on them, as they burn easily, and stir them frequently.
4. 
   4
   Using a dry frying pan, toast the coconut, sesame seeds, and almonds. Toss frequently to prevent burning. Remove from the heat and allow to cool.
5. 
   5
   Once cooled, combine all the ingredients and pour into an airtight container.Provided the container is airtight and is shut promptly after use, the toasted muesli will keep well for at least 2 weeks after making it.

Tips

• If you like variety, use smaller containers and make different kinds of muesli, such as bit of chocolate muesli in one, some dried-berry muesli in the next, etc.
• Try different kinds of plain yoghurt, until you find one you like. Some will be very tangy; others, very mild. You can mix the yogurt with some plain milk if the taste is too strong.
• Or, make muesli with a base of just the oats and nuts and store that. For variety, sprinkle on different fresh and dried fruits when you pour your muesli into a bowl. If you do this, you can even continue to use the base as a hot cereal on alternate days.
• If raw oats are too chewy, let it sit for a time in milk, yoghurt, or a mixture, as outlined in some of the recipes here.
• Rolled oats are very common and may be used alone or in a mixture with other grains. Check the bulk bins at your nearest natural foods store for other rolled grains to add variety and texture.
• Muesli makes a great dessert on its own, or serves as an excellent crumble topping for dessert fruit, muffins, biscuits (cookies), slices, muesli/granola bars, etc.
• You will find that yogurt "handles" better on muesli if you can get it without added thickeners (typically gelatin, pectin, or starch).