Photo: Alex Farnum; Styling: Randy Mon Photo by: Photo: Alex Farnum; Styling: Randy Mon

Ranch Breakfast Muesli

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.

Sunset FEBRUARY 2009

  • Yield: Serves 4
  • Prep time:15 Minutes


  • 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)


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.

*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.

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).

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 27%
  • Protein: 4.8g
  • Fat: 6.6g
  • Saturated fat: 2.3g
  • Carbohydrate: 38g
  • Fiber: 4.3g
  • Sodium: 4.5mg
  • Cholesterol: 0.0mg

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Ranch Breakfast Muesli recipe