Muesli with Raspberries and Apples

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I realized that I forgot to tell you about this muesli.

I made it the morning after I got back from Portland, and all I can say is, whoa. It’s a game-changer. I got the recipe from the cookbook that I bought there, La Tartine Gourmande.

I’ve always seen recipes for muesli but I never made it. It seemed like something you would make if you lived in the mountains in Switzerland and wore lederhosen. Unfortunately, neither is true for me.

Luckily, I discovered that anyone can make muesli and enjoy it. It’s better than oatmeal during the summer because you don’t have to boil milk or water to make it.

Feel free to get creative with toppings. I followed Beatrice’s directions and went with the raspberry/apple/nut combo, which I highly recommend. But I’m seeing a blackberry/almond version in my future, especially as we near the end of blackberry season in D.C.

I’ve been listening to a lot of country music lately, partly because that’s usually what’s playing at the bakery. I randomly heard this song the other day, and I’ve been listening to The Judds almost nonstop ever since.

Muesli with Raspberries and Apples (slightly tweaked from La Tartine Gourmande)


2 cups quick-cooking rolled oats
2 cups apple juice
2 cups fresh raspberries
2 tbsp blond cane sugar
6 tbsp slivered almonds
1 large apple–I used pink lady
lemon juice to taste
plain yogurt to taste–I used nonfat Greek yogurt
2 tbsp shelled unsalted green pistachios, chopped
maple syrup or honey for serving


Make the oats the night before. In a bowl, pour the apple juice over the oats to cover. Let the oats sit overnight, covered, in the fridge.

The next day, combine the raspberries and sugar in a small pot. Place over medium heat and cook until the raspberries become soft, about 4 minutes; remove from the heat and let cool.

Toast the almonds in a frying pan for 4 to 5 minutes, until lightly brown and fragrant; remove from the heat and set aside to cool.

Grate the apple and squeeze the lemon juice on top to prevent discoloration.

Divide the oats among 4 bowls. Add the apple, raspberry puree, yogurt, pistachios, and almonds to each bowl. Top with a drizzle of maple syrup or honey and a squeeze of lemon juice to taste. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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