Pear Raspberry Yogurt Muesli

Recipe details

Servings: 4
Time: A day or more

Toasted oats, seeds and nuts, plus sweet pears and tangy raspberries all combine with yogurt for a satisfying and tasty breakfast. Prepare it in the evening and you’ll be off to a great start to the next day before you even go to bed.

Ingredients

  • 1 cup (250 mL) large-flake rolled oats
  • 1/4 cup (60 mL) unsalted sunflower seeds
  • 1/4 cup (60 mL) sliced almonds
  • 1 firm-ripe pear
  • 2 Tablespoon (30 mL) ground flax seeds
  • 1/8 tsp (.5 mL) ground nutmeg or cinnamon
  • 1 1/2 cups (375 mL) plain yogurt
  • 2 tbsp (30 mL) maple syrup or liquid honey
  • 1 1/2 cups (375 mL) fresh or frozen raspberries (thawed if frozen), divided

Directions

  1. In a large, dry skillet, toast rolled oats, sunflower seeds and almonds, stirring constantly, for about 5 minutes or until golden and fragrant. Transfer to a medium heatproof bowl and let cool. Set 1/4 cup (60 mL) aside for topping; cover and store at room temperature.
  2. Coarsely shred pear on the coarse side of a box grater. Stir pear, flax seeds, nutmeg or cinnamon, yogurt and maple syrup or honey into bowl with oat mixture. Cover and refrigerate overnight.
  3. To serve, stir 1 cup (250 mL) of the raspberries into yogurt mixture, mashing berries slightly as you stir. Spoon into bowls, sprinkle with reserved oat mixture and top with remaining raspberries.



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Pear Raspberry  Yogurt Muesli

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 384
Protein 16 g
Carbohydrate 56 g
Fat 13 g
Fibre 11.1 g
Sodium 68 mg
Calcium 246 mg