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Muesli Bowls

Muesli bowls deliver an exciting blend of textures for a juicy morning boost.

Chef Daniel Davyduke
The VG Restaurant

Bircher muesli
3 cups oats
1 cup milk
1/2 cup apple juice
3 Tbsp vanilla extract
2 Tbsp ground cinnamon

3/4 cup oats
1/4 cup ground almonds
1 Tbsp cornmeal
2 Tbsp sliced almonds
2 Tbsp pumpkin seeds
2 Tbsp brown sugar
1 Tbsp Manitoba liquid honey
Pinch of salt
3/4 cup hot water
2 tsp canola oil

Honey ricotta
8 cups whole milk
Pinch of salt
2 3/4 Tbsp white vinegar
1/3 cup Manitoba liquid honey

Seasonal berries

Bircher muesli (prepare a day in advance)

  1. In a bowl, mix together first four ingredients. Top with cinnamon.
  2. Place in an air-tight container and refrigerate overnight.


  1. In a large mixing bowl, combine first five ingredients.
  2. In a separate bowl, mix together remaining ingredients until brown sugar and honey dissolve.
  3. Fold the wet mixture into the dry ingredients until well coated.
  4. Place mixture on a sheet tray. Bake at 250°F in 30-minute increments until completely dry.
  5. Remove from oven and let cool. Break apart.

Honey ricotta

  1. In a large pot, stir salt into milk. Heat until liquid starts to boil.
  2. Stir in vinegar. Simmer for 20 minutes.
  3. Line a mesh strainer with a cheese cloth. Using a slotted spoon, transfer curds into a strainer. Let excess liquid drain away.
  4. Once drained, place cheese in a mixing bowl and fold in honey.
  5. Refrigerate in an airtight container until needed.


  1. In a bowl, place one row each of muesli, granola and ricotta.
  2. Garnish with berries as desired.

Yield 6 muesli bowls


The elegant dining room is wrapped in the original warm wood paneling, tables are dressed in white linen, and the service is impeccable. Chef Tim Palmer wows with unique applications…

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