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Muesli

So this Swiss dish's recipe is more about the simple combination of yogurt thinned with milk then thickened with oats. The key is letting it chill for 30 to 45 minutes for the oaks to soak and the muesli thickens to the consistency of pudding.

My own "go-to" muesli is listed at the bottom, but the variations of this are limitless, which make it a great way to utilize things sitting in your pantry.

1 cup yogurt
1/2 cup milk
1/4 cup oats

Above are the proportions for your base mix. Thin the yogurt with the milk and then stir in the oats. Chill for 30-45 minutes. Serves 2.

So that's the procedure but stir in any of this stuff before chilling:

Sweeten with either honey, sugar, maple syrup, agave, Splenda, etc.
Add crunch with either chopped walnuts, almonds, wheat germ, sunflower seeds, etc
Add fruit with either 1/2 chopped apple, raisins, pear, etc

My Kinda Muesli

1 cup yogurt
1/2 cup milk
1/4 cup oats
Honey
1/2 apple, diced
1 tablespoon of wheat germ, if i have it
1/4 cup broken walnuts

Start your coffee. Thin the yogurt with the milk then stir in everything else. Place in the 'fridge to chill. Have some coffee. Do your morning thing. Muesli is ready in 30-45 minutes. I've eaten it within 15. Serves 2.

Muesli without Yogurt

1-1/3 cups quick oats
1/3 cup slivered almonds
1/3 cup raisins
1/2 apple, diced
1 T. sugar
pinch salt
non-fat milk to cover.

Combine all dry ingredients, then cover with milk. Let soak in fridge for 30-45 minutes. Stir before serving. Serves 2.

Comments: Send us comments about this recipe steve@pulpkitchen.com