Homemade Muesli with Apples and Almonds
Adapted from Power Foods
A bowl of oatmeal is a perfect winter breakfast but once the forsythia is in bloom, I prefer to switch to warm weather fare. This is a great way to get the fiber and cholesterol-lowering effects of oatmeal in a cool, refreshing jump-start to the day.
1-1/2 cups old-fashioned oats (not the quick cooking kind)
1/2 cup sliced raw almonds
1 cup plain 2% Greek yogurt
3/4 cup low-fat milk
2 Granny Smith apples, cored and chopped into bite-sized pieces
Honey, for drizzling
Preheat oven to 350 degrees F.
Spread oats and almonds on a rimmed baking sheet. Bake until golden and roasted, about 8 minutes. Remove from the oven and allow to cool completely.
Meanwhile, stir together the yogurt and milk. Add the oat mixture and refrigerate for at least an hour or overnight.
To serve, spoon the muesli into bowls. Top with apples and drizzle with honey.
Quick Tips
1. The Greek yogurt is very thick, so I’ve included a bit more milk than the recipe calls for to thin the consistency of the muesli a bit. If you prefer a thicker muesli, reduce the amount of milk slightly.
2. Try walnuts or pecans in place of the almonds, if you prefer. You can also experiment with chopped pear, banana or add some dried fruits. I like dried cherries or cranberries, which also give some color.
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Hello Alicia
I like to add fresh lemon zest to the mixture right before it soaks in the fridge. The lemon adds a lovely freshness ,also I add vanilla extract and halved grapes. Mom good start to the day.
What a terrific idea, Sue! I’m going to try adding lemon next time. Thanks for sharing.