Home  >  Carol LeBeau  >  Carol's Health Journal | 26. July 2010

Ranch Breakfast Muesli

21. July 2010

They say breakfast is the most important meal of the day. Start your day at dawn with a challenging 7-mile mountain hike and see if you don’t agree! 

That’s how every day begins at Rancho La Puerta… the world- famous health spa just south of the border in Tecate, Mexico. Fresh air, exercise and breathtaking vistas should be reward enough for taking on the early-morning trek. But what awaits you after the hike in the Ranch’s dining hall is icing on the cake.

Actually, breakfast at the “Ranch” doesn’t include icing or anything else that’s not perfectly natural! Each morning brings a dazzling display of fresh fruits, wholesome homemade breads and fabulous hot cereals made from a variety of whole grains. But on a recent visit to the spa, I discovered one of the Ranch’s breakfast favorites… a marvelous muesli served cold.

I HAD to have the recipe! And the chef more than obliged. He sent me home with everything I needed to bring breakfast at the Ranch home with me.

He also said I could share it with you! Here it is. Enjoy!


1 cup regular rolled oats
3 tablespoons fresh lemon juice
2 firm, tart apples, such as Granny Smith
¼ cup toasted or raw sliced almonds
3 tablespoons agave syrup,* maple syrup or mild honey
1.4 cup toasted or raw unsweetened shredded coconut or dried currants
1 cup plain low-fat yogurt

1. In a medium bowl, combine oats with ¾ coup water. Let stand while you prepare remaining ingredients.
2. Put lemon juice in another bowl. Peel 1 apple, then cut out 8 very thin slices. Turn slices in lemon juice and lift out; set aside. Peel and coarsely shred remaining apples into lemon juice; mix immediately.
3. Stir apples, nuts, syrup and coconut into oats. Divide among 4 bowls. Serve with yogurt if you like; garnish with apple slices. Serves 4.

*Agave syrup (also called Agave nectar) is a sweetener made from the juice of the agave plant. Find it al well-stocked grocery and natural-food stores.

Make-ahead: In step 1, combine oats with 1 ½ cups water; chill at least 2 hours and as long as overnight, then drain (oats will be fuller-textured than when short-soaked.

Contact Carol by emailing her at Carol@palomarhealth.org.