Breakfast, brunch and all things good

Cranberry, pecan and flaked almond muesli (with a Swiss twist)

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Ever since I was a teenager I’ve pretty much eaten the same cereal everyday of the week (apart from the weekend-that’s when we bring the big guns) and it’s the only way to start my working day. This week disaster struck – there was an ‘incident’ at breakfast. I wont go into any more details – it’s too grisly. Needless to say it left Chris declaring never again would he eat my favorite cereal. I mean wait…what? Never ever? The cereal I’ve eat for the past nine years of my life? Now if at this point you’d like to start an online petition against Chris not eating my favorite cereal then I fully back you. In the mean time there’s only one thing to do, make my own muesli (obviously) as inspired by the one and only Hugh Fearnley-Whittingstall.

What I bring you today is not Hugh’s muesli, it’s not my muesli, it’s yours for the changing and adapting to meet your exact nut and fruit needs. Let’s go!

We start by taking our muesli base or any combination of rolled oats and grains you desire. Then it’s on to the good bit. I prefer my muesli heavy on the fruit, light on the nuts. Now if you prefer to go heavy on your nuts, pun completely intended, then go for it.

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The thing that makes this recipe special is that we’re going to do it Swiss style. We’ve all heard of going Dutch when eating out (contrary to my previous belief this does not mean a) wearing no pants or b) doing a runner from the restaurant). So what going Dutch is to eating out, going Swiss is to your muesli routine. Word of warning: when your loved one rolls over in the morning and asks you if you want to go Swiss for breakfast ensure they are talking about muesli and not something else…

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So what is going Swiss? It’s the soaking of the muesli in orange juice with a handful of grated apple. The muesli becomes soft and slightly plump, but still remains firm. The orange juice adds a hint of sweetness and fruity zing while the apple brings fresh bite to the bowl. Top with a little yogurt, fresh fruit and you’re set for the day.

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P.S I’ve also learnt from this post that I cannot spell muesli no matter how many times I type it, thanks auto-correct!

Adapted, as encouraged, from Hugh’s Swiss muesli


500g muesli base

50g shredded coconut

A big handful of dried apricots

100g dried cranberries

A big handful of pecan nuts

50g flaked almonds

To serve (per portion – all optional)

Zest and juice of half an orange (or milk if you prefer)

Zest of half a lemon

1 teaspoon lemon juice

1/2 apple, grated


Sliced fruit

1/4 teaspoon of grated ginger (option if you want an extra zing)


1. Start by selecting you chosen fruit and nut combinations along with your muesli base.

2. Chop any larger ingredients such as nuts, dried apricots into smaller pieces. You want everything to be roughly the same size

3. Gently toast the shredded coconut in a frying pan until fragrant and lightly browned

4. Mix all the muesli ingredients together in a bowl and decant into your chosen air-tight container

5. Put the orange and lemon zest in a bowl followed with the freshly squeezed juice of both. Grate in the apple (skin and all) and give it  a quick stir to stop it browning. Add your desired amount of muesli and leave to soak for a few hours or over night.

6. To serve add a dollop of yogurt and some slice fruit if desired. Then go out and get the day!

Note: This recipe is quite naturally sweet due to the orange juice so I recommend sampling your soaked muesli before adding any honey or other sweeteners.


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