Serves: 4-6
  • 3 cups old-fashioned rolled oats (use gluten-free oats to make a gluten-free muesli)
  • zest of 1 lemon
  • 1½ cups freshly squeezed orange juice or apple juice
  • ½ cup water (or use all juice for more sweetness)
  • 2 cups unsweetened, whole yogurt (use almond milk to make a dairy-free or vegan muesli)
  • 2 apples, unpeeled and grated (I use my food processor with the grater attachment, but grating them by hand is fine, too)
  • Toppings: fresh berries or sliced bananas, dried fruit, chopped nuts, flaked coconut, raw cacao nibs, raw honey or maple syrup
  1. The night before: In a large bowl, mix all the ingredients, except toppings, in a large bowl. Cover and refrigerate overnight.
  2. The next morning: add sweetener to taste, if necessary. Divide the muesli among four bowls and top with favorite nuts or fruits.
Notes: keeps for several days covered in the refrigerator.
Recipe by Pamela Salzman at