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

2 responses to “Homemade Muesli with Apples and Almonds”

  1. Sue Huml says:

    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.

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