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Adjust Servings:
120 grams rolled oats
2 tablespoons honey
1 cup Milk
1 piece each, red & green apple
1 lemon juice only
100 grams thick natural yoghurt
30 grams hazelnuts chopped
10 grams walnuts chopped
2 orange fillets, juice separated
150 grams seasonal fruits grapes, appricots, peaches, bananas
50 grams Berries strawberries, blueberries, raspberries
  • Serves 8
  • Medium




This is stuff I grew up on and it is still one of my favorites. Although mainly used as a breakfast cereal, back in my childhood it was also occasionally served as snack on hot days or even as a light meal or fruity dessert at times.

Muesli was invented/created around the turn of the century by Swiss doctor Maximilian Bircher for the patients in his hospital in Zurich, Switzerland. He was a pioneer in nutritional research and “healed” his patients with a balanced diet of raw fruits and vegetables, a revolution, considering the eating habits of the people at that time. The term “muesli” comes from the Swiss dialect word of “mus” literally meaning puree, paste or pulp. The added “li” just signifies “a little”.
Doctor Bircher’s original (1 tablespoon [ts] rolled oats, soaked in 2–3 ts water with 1 ts each of lemon juice, sweet cream and ground hazelnuts and 200 gram (7 oz ) finely grated apples with the skin) was very different from what “Muesli” is today, however the few basic ingredients of oats, grated apples with skin and dairy (milk/cream) are still the basis for this dish.

  1. Soak the oats with the honey and the milk and chill for 2-4 hours
  2. Add the yogurt, and the ground hazelnuts and then grate the apples including the skin into the mixture.
  3. Add the lemon juice, orange juice and segments and combine well.
  4. Add the diced seasonal fruits and chopped walnuts and dress into your serving dish.
  5. Decorate with remaining fruits and berries and serve well chilled.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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