ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ranch Breakfast Muesli

Photo: Alex Farnum; Styling: Randy Mon
Prep time 15 mins
Yield Serves 4
Every morning at the breakfast buffet, guests at Rancho La Puerta look forward to this sweet-tart cereal, full of refreshing apples. It's a flexible recipe, delicious with or without nuts and more fruit.


  • 1 cup regular rolled oats
  • 3 tablespoons fresh lemon juice
  • 2 firm tart apples, such as Granny Smith
  • 1/4 cup toasted or raw sliced almonds
  • 3 tablespoons agave syrup*, maple syrup, or mild honey
  • 1/4 cup toasted or raw unsweetened shredded coconut, or dried currants
  • 1 cup plain low-fat yogurt (optional)

Nutrition Information

  • calories 220
  • caloriesfromfat 27 %
  • protein 4.8 g
  • fat 6.6 g
  • satfat 2.3 g
  • carbohydrate 38 g
  • fiber 4.3 g
  • sodium 4.5 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a medium bowl, combine oats with 3/4 cup water. Let stand while you prepare remaining ingredients.

  2. Put lemon juice in another bowl. Peel 1 apple, then cut out 8 very thin slices. Turn slices in lemon juice and lift out; set aside. Peel and coarsely shred remaining apples into lemon juice; mix immediately.

  3. Stir apples, nuts, syrup, and coconut into oats. Divide among 4 bowls. Serve with yogurt if you like; garnish with apple slices.

  4. *Agave syrup (also called agave nectar) is a sweetener made from the juice of the agave plant. Find it at well-stocked grocery and natural-food stores.

  5. Make ahead: In step 1, combine oats with 1 1/2 cups water; chill at least 2 hours and as long as overnight, then drain (oats will be fuller-textured than when short-soaked).

  6. Note: Nutritional analysis is per serving.