Creamy Swiss Muesli

Hey there Lovelies…Apologies for a stall in blog posts, that’s what happens when you back on Home Soil.  Yip it’s a Working Visit for My Better half, Imran, and you guessed right…If it is Home …Then how can I NOT tag along;).  So what has ‘Swiss Muesli’ got to do with Cape Town, you may ask?? Read on to find out…

So it was on the 1st leg of this working visit, and Cape Town greeted us with a typical South African summers day, blue skies and a Blazing African Sun beating down on us.

Mother City of South Africa, Cape Town, in all her Glory

With soaring temperatures all over in South Africa, the least anyone should be worried about is whipping up a Breakfast early in the morning.

This Idea for Creamy Swiss Muesli; NO I did not go to Switzerland to be inspired, although Imran has been there for work and had come back raving about a Muesli he had enjoyed there; I on the other hand have been inspired right here on Home Soil…Cape Town. While staying at The Commodore Hotel near the V and A Waterfront, this particular Muesli always won my attention over the rest.


A quick snap of the Swiss Muesli I had Enjoyed at the Clippers Resturant, in Commodore Hotel.

It is a very simple idea, the actual recipe/idea taken from a Swiss Doctor who made it up for his patients.  These days you will find many variations to this type of breakfast idea, the main twist here being the Overnight Factor, where you allow the rolled oats(or in my case, I used a store bought Granola Variation⬇️⬇️⬇️, that had all the ingredients I wanted including Raisins.)

The two main ingredients I Used in this recipe.

to soak up the liquid from the Yoghurt to produce a soft Muesli which is thick, creamy and delicious? …So you see, no worries about “what’s for breakfast” 1st thing in the morn any longer.?

So here is My Version Of this Swiss Muesli, the recipe can be doubled/tripled and kept in the refrigerator to be used over the next few days. I did use Coconut Cream To add a suble coconut flavouring, but you may substitute this(see options under my Personal Notes). I do hope you give this a try and let me know what your thoughts on it is.



Happy Swiss Muesli Making
?Foodeva Marsay?

Creamy Swiss Muesli

  • Servings: 3-4
  • Difficulty: easy
  • Print

Author : Foodeva Marsay (@foodeva_marsay)
1 Cup Granola
2 Cups Plain Yoghurt
4 Tablespoon Coconut Cream
1 teaspoon Cinnamon Powder
1-2 Tablespoon Sweetner/Sugar/Honey

? In a large mixing bowl, whisk together the Yoghurt, Coconut Cream, sweetner and Cinnamon Powder.
? to the above Add in the Granola and mix through well.
? Store in a sealed container/jar, Overnight, in the refrigerator.
? To Serve, Add a scoop OR two? of the Swiss Muesli, in a bowl with fresh/canned fruits and more chopped nuts, for added crunch.
? Easy Peasy!!! ENJOY
?Foodeva Marsay?

Personal Notes by Foodeva Marsay
? You may also use just Regular Rolled Oats instead of the Granola I used. Or maybe use your own favourite brands of store bought granola, better yet maybe your own homemade granola??.
? Coconut Cream may be substituted with any other liquid your prefer, Almond Milk, Regular Milk, Fresh Cream or even a Juice of choice works well.
? The Swiss Muesli is not a “Soupy/Loose” dish, it is relatively thick and creamy, however if when you serve you feel it needs a bit of thinning off, serve with a side of one of the above mentioned liquid options. You could also just let it “rest” in the refrigerator for about 1 hour only, for a less thicker version, but enough of the liquid is still absorbed to soften the granola through.
? I added a combo of fresh sliced Apples and Slices of Canned Peaches in this serving, but absolutely any type of fruit that you prefer goes well with it.
? Sweeten according to your taste, rather add less initially and adjust when serving, taste before adding more, or drizzle lightly with honey on serving??

? this breakfast can be served in a bowl, or in a variety of glass jars now available on the market.

Creamy Swiss Muesli
Creamy Swiss Muesli

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