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Pear raspberry yogurt muesli

Toasted oats, seeds and nuts, plus sweet pears and tangy raspberries all combine with yogurt for a satisfying and tasty breakfast.
Recipe provided by Dairy Farmers of Canada ©
Pear raspberry yogurt muesli in a small mason jar served on a white plate with a spoon
6 servings / 12 ½ hrs

Prep 15  min / Cook 8 min / Refrigeration 12 hrs

Ingredients
  • 1 cup (250 mL) large-flake rolled oats (see Tip, below)
  • 1/4 cup (50 mL) unsalted sunflower seeds
  • 1/4 cup (50 mL) sliced almonds
  • 1 firm-ripe pear
  • 2 tbsp (25 mL) ground flax seeds
  • 1/8 tsp (0.5 mL) ground nutmeg or cinnamon
  • 1 ½ cups (375 mL) 1% plain yogurt
  • 2 tbsp (25 mL) maple syrup or liquid honey
  • 1 ½ 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 (50 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.

Tips

  • Use a mixture of rolled oats, quinoa flakes and/or barley flakes for a change in texture and flavour – just keep the total amount at 1 cup (250 mL).
  • Use a pear that’s ripe and sweet but still firm enough to shred. Pears ripen from the inside first; to check for ripeness, gently squeeze the neck of the pear closest to the stem and it should give slightly.
Nutritional info per serving (1 of 6)
  • Calories 256
  • Protein 10 g
  • Total Fat 9 g
    Saturated Fat 1 g
    Cholesterol 4 mg
  • Carbohydrates 37 g
    Fibre 7 g
    Sugars 13 g
    Added sugars 4 g
  • Sodium 46 mg
  • Potassium 443 mg