Apple Cider Muesli 1.000

Deb Lindsey for The Washington Post

Jan 25, 2016

Here, oats are transformed by an overnight soak in a small amount of liquid, which renders them tender and chewy but not porridgelike.

For the type of apple called for here, the farmers market is the best source from about September to March; out of season or at the supermarket, choose a crisp variety with dense flesh, such as Pink Lady. Avoid varieties like Red or Golden Delicious, or McIntosh; their flesh is too watery and will dilute the flavor of the muesli.

Take the nuts, seeds and raisins called for here as suggestions; if you prefer almonds, golden raisins and sunflower seeds, use those instead. Tiny hemp seeds are a nice addition, as well.

If you are making more than a single serving, build each portion in a separate bowl.

Make Ahead: The oats need to be soaked overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes 1 1/4 cups

  • 1/2 cup thick-cut rolled/old-fashioned oats (do not use instant or quick-cooking oats)
  • 1/4 cup plus 1 tablespoon unsweetened apple cider (may substitute unflavored kombucha)
  • 1 to 2 tablespoons raw walnuts, broken into pieces if whole
  • 1 tablespoon raw, hulled, unsalted pumpkin seeds (pepitas)
  • 1 to 2 tablespoons raisins
  • 1/2 medium apple, cored, preferably a fine-grained, crisp variety such as Golden Russet (may substitute a crisp, slightly tart variety such as Pink Lady)
  • Pinch ground mace (may substitute ground cinnamon or cardamom, or freshly grated nutmeg)
  • 1/3 cup plain yogurt, for serving (optional)


Place the oats in a serving bowl. Pour the cider over the oats; use your fingers to pat the oats down so the surface is moistened. Cover with a plate to rest overnight at room temperature.

In the morning, use a spoon to fluff and separate the oats; they should be springy yet slightly tacky. Add the pumpkin seeds, then the walnuts and raisins (to taste).

Use the large-holed side of a box grater to grate the apple down to the peel, discarding the peel (or reserving it for another use). Quickly stir the grated apple into the oats (to keep the fruit from browning).

Sprinkle with the mace. Spoon the yogurt on top, if using, just before serving.

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Recipe Source

From food writer Emily C. Horton

Tested by Kara Elder.

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