For the month of April I am guest editing Pressed Juicery‘s lifestyle and wellness blog The Chalkboard. I’ll be posting once a week and my first story is all about breakfast. Muesli, to be exact. My friend and beloved LA chef Zoe Nathan agreed to share her recipe for traditional Muesli and I can’t get enough of it. Click over to The Chalkboard to see the whole story and check out the recipe below.
courtesy of Zoe Nathan
3 cups whole milk
2 cups plain whole yogurt
1 cup apple, skin on, grated (2 apples)
3/4 cup yellow raisins
1 ripe banana, sliced
9 tbsp cracked wheat or bugler wheat
9 tbsp rolled oats, toasted
9 tbsp wheat germ, toasted
1/4 cup honey
1/4 cup dates, chopped (6 dates)
2 tbsp flax seeds, ground
2 tbsp millet
1 tbsp chia seeds or poppy seeds
pinch of kosher salt
seasonal fresh fruit for topping
Stir everything together in a large mixing bowl. Cover tightly and refrigerate overnight.
In the morning, mound into bowls and top with sliced, chopped or whole seasonal fruit.
Keeps well refrigerated for 2 to 3 days.