“The recipe for this delicious muesli was published in the Australian Gourmet Traveller, in 1994, at the request of a reader who had enjoyed it at one of the Holiday Inn hotels. This is our adaptation, which we love to have as a treat on Sunday mornings. Preparation time does not include leaving the mixture overnight.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 709.77 ml rolled oats
  • 177.44 ml fresh orange juice
  • 314.66 ml milk (you can use low-fat or soy if preferred)
  • 29.58 ml sugar
  • 29.58 ml honey
  • 118.29 ml plain yogurt
  • 2.46 ml vanilla essence
  • 59.14 ml sultana
  • 118.29 ml light cream (for whipping)
  • 29.58 ml slivered almonds
  • 1-2 granny smith apple, peeled and grated (optional)
  • ground nutmeg or cinnamon (optional)
  • 236.59-473.18 ml mixed fresh fruit, peeled and diced (such as raspberries, strawberries, melon, apple, banana, grapes, Kiwi fruit, pineapple, mango)

Directions

  1. In a large bowl, combine the rolled oats, orange juice, milk, sugar, honey, yoghurt, vanilla essence and sultanas.
  2. Mix well, cover, and either refrigerate or leave in a cool place overnight.
  3. The next morning, whip the cream, and fold it through the muesli with the slivered almonds (and grated apple if desired).
  4. If the consistency is firmer than you prefer, add more milk or cream to taste.
  5. Sprinkle with cinnamon or nutmeg (optional).
  6. Serve with fresh fruit.

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