Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. Traditional muesli was eaten with orange juice and not milk. Eating a variety of grains and fruit not only ensures that you get more nutrients, but also helps make breakfast more interesting.

Fruitful Muesli

2 cups steel-cut oats (also called Irish oatmeal, Scotch oats)
2 cups apple juice or your favorite juice flavor
2 cups fresh fruit (any combination of sliced banana, peaches, nectarines, strawberries or blueberries)
1 (8-ounce) carton vanilla yogurt
Toasted chopped nuts* for garnish (optional)

1. Combine all ingredients, except nuts, in a large bowl and mix well.
2. Cover and refrigerate for 8 hours or overnight.
3. Serve muesli cold sprinkled with toasted nuts, if desired. Refrigerate in airtight container 3 to 4 days.

Makes 4 servings.

*Toast nuts by spreading them evenly in small shallow baking pan. Bake at 350°F (175°C) for 5 to 7 minutes or until light golden brown, stirring occasionally.