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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