• Wash the apple well. You can leave the skin on or remove it – but I like to leave it on.

  If you have waxed apples, you can remove the wax by soaking the apple in hot water for 10 seconds and give it a slight scrub. Then rinse with running tap water. Alternatively, use apple cider vinegar and a paper towel/cloth to rub away the wax, then rinse.
• Use a box grater (on the widest setting), julienne vegetable "peeler", or mandolin (with julienne blades) to slice thin strips of apple.

  The grater will end up with more mushy results. Whereas the mandoline/julienne peeler is more toothsome and less mushy, which works well with the soft oats. I enjoy them either way, though.
• Add the oats, milk, and yogurt to the container of your choice (jar, mug, or bowl). Next, add the grated apple, cinnamon, and raisins and mix well.

  If you want to add sweetener, add that now, too, and mix.
• Set aside the Bircher muesli mix and allow it to soak for at least 30 minutes, but overnight is best.
• Before serving the muesli, top it with some hazelnuts, apple slices, berries, and a little honey or maple – then enjoy!

How to Store Swiss Muesli

• Store: Overnight muesli makes for an excellent meal-prep breakfast. In fact, once prepared, it can be stored in the fridge for up to 5 days (covered) before enjoying.

  You may need to add an extra splash of milk or spoonful of yogurt after a day or two, though, as the oats will have soaked it up.

  Freeze: While you can freeze overnight oats for up to 3 months, I usually make them fresh for the best texture. When freezing, I recommend doing so in individual portions and leaving the toppings off until after thawed (overnight in the fridge).

  Heat: Bircher muesli is typically eaten cold (that's why it's soaked overnight – so the oats can soften without the use of heat). However, if you’d prefer to eat it warm – you can pop it in the microwave for 1-2 minutes.