This month I’ve been recapping my recent Disney adventure (and have plans to continue the series!), and after tasting some wonderful meals on the trip, I’ve been inspired to try making some of Mickey’s finest recipes at home! Before boarding a plane back to the frozen tundra, I jammed just about every mouse-themed cookbook in existence into my suitcase to take home with me, so I’ve been busy recreating recipes ever since.
I am a girl who, more than anything, loves a good over-the-top, calorie-laden, decadent dessert. If I had to choose a last meal on earth, it would be puppy chow with cupcakes for dessert. No calories there. :)
Surprisingly, though, one of my favorite meals of the whole trip was Disney Cruise Line’s Bircher Muesli. A simple, healthy, filling breakfast that was from the buffet, of all places, and made a lasting impression on this sugarholic.
Will wonders never cease?
I had muesli for breakfast almost every morning on the cruise, even passing up the tray of glazed Krispy Kremes in favor of the creamy oatmeal. It was that good!
Though I’m probably not the target audience, I picked up a copy of Delicious Disney: Just for Kids once I spotted the Bircher Muesli recipe inside. The cookbook is only available at Disney parks, but this site also has information on how you can order a copy over the phone or via e-mail.
Truthfully, the recipe in the cookbook wasn’t an exact replica of the breakfast decadence I enjoyed onboard the Disney Fantasy. On the ship, the muesli at the buffet was sweet on its own while still allowing room to add toppings, if desired. It was creamy, full of flavor, and kept me full most of the day. The cookbook version has a slightly different texture and calls for almost a cup of orange juice, resulting in a more citrusy taste. It’s a good recipe in itself, but not quite the caliber I was hoping for.
I’ve made Disney’s Bircher Muesli for breakfast several times since returning home, tweaking it a little each time. This is my favorite version so far, and it’s closer to the version I couldn’t get enough of on my trip.
To make Bircher Muesli, you first soak some old-fashioned oats with milk, yogurt, and honey, leaving the mixture in the refrigerator overnight to meld together. I used vanilla Greek yogurt for added protein, but any yogurt will work! I’ve also mixed in plain Greek yogurt (which isn’t sweet enough for me) and regular yogurt in various flavors.
The next morning, you whip up a little cream, add some cinnamon, and mix it all in, along with a grated apple (I used a large Honeycrisp). You could also add nuts or raisins, if that’s your thing.
Next, you chop up some fruit and throw that into the mix, too! I love bananas in my muesli with an extra sprinkle of cinnamon.
My favorite way to finish things off, though, is my adding a little (or a lot of) toasted coconut on top. It adds a little more texture, a little more sweetness, and a lot more interest.
I didn’t include this step in the instructions or nutritional information below, but if you’re not a coconut-hater (So many people are, it seems) and you’d like to toast some of your own, just dump a few tablespoons of sweetened shredded coconut into a small skillet and toast over medium-low heat for about five minutes. You’ll want to keep a close eye on it–make sure to remove the pan from the heat as soon as your coconut flakes begin to brown! They’ll continue cooking even after they’re off the stove. If you use unsweetened coconut, it will take a bit longer to toast.
This muesli is very versatile, so use anything you’re in the mood for! Fresh pineapple is a perfect match for the coconut, mixed berries add color and nutrients, and grapes make for a muesli that’s even sweeter. Get creative!
When you’ve finished taking your muesli on a trip through the toppings bar, serve it cold, grab a spoon, and enjoy! This tasty breakfast leaves me feeling full for hours, especially with the added Greek yogurt. It’s one of my new go-tos in the morning!
What’s your favorite way to enjoy muesli? I’ve always been an oatmeal fan (probably because I live in a world of subzero temps and it’s a necessary part of life), but I’m newer to the muesli game! Share your topping faves!
- 3 cups old-fashioned oats
- 2 cups skim milk
- 1/3 cup honey
- 1/2 cup vanilla Greek yogurt
- 1 tsp. vanilla extract
- 1 apple, grated (anything works, but I used Honeycrisp)
- 1/2 cup heavy cream
- Cinnamon to taste
- In a large bowl, combine oats, milk, honey, yogurt and vanilla extract until well-blended. Cover and refrigerate overnight.
- The next morning, whip cream in a bowl until stiff peaks form. Fold into oatmeal mixture along with grated apple. Add cinnamon to taste.
- Serve cold with your favorite toppings--sliced bananas and toasted coconut are my favorites!
Plan ahead--this breakfast is a cinch to throw together but requires refrigeration overnight!
To make this recipe gluten-free, be sure to use gluten-free oats.
Anything goes for topping! Try tossing in some almonds, blackberries, blueberries, cantaloupe, honeydew, grapes, kiwi, orange slices, pineapple, raspberries, strawberries, or walnuts.
Total Fat: 10.5 g
Cholesterol: 28.8 mg
Sodium: 51.3 mg
Total Carbs: 52.8 g
Dietary Fiber: 4.8 g
Protein: 10.1 g