We all know breakfast is the most important meal of the day. This is a winner recipe! It is not only delicious, healthy and super easy but best of all it requires very minimal cooking! Simply put the oatmeal in the refrigerator and, voilà! Your muesli will be done overnight! This great recipe is perfect for hot Indiana summer days when you don’t want a tepid bowl of cereal.
Do you have guests staying with you this summer? If so, this breakfast recipe will pleasantly surprise your guests and you will be happy to have more time to spend with them!
Prep time: 20 minutes, plus soaking overnight / Serves: 6
Ingredients:
- 2 Fuji apples (about 12 ounces), cored
- 2 cups old-fashioned rolled oats
- 2 cups plain, low-fat yogurt
- 1 cup apple juice
- 1/2 cup golden raisins (4 ounces)
- 1/4 teaspoon ground cinnamon
- 2/3 cup dried cranberries (3 ounces)
- 1/2 cup maple syrup
- 1/2 teaspoon grated orange zest, plus more for garnish
- 1/3 cup pecans, chopped
- 1/4 cup roasted, shelled pistachios, chopped
- 2 oranges peeled and segmented
Directions:
- In a large bowl, coarsely grate apples. Mix in oats, yogurt, apple juice, raisins, and cinnamon. Refrigerate overnight.
- In a small saucepan, bring cranberries, maple syrup, zest and 1/3 cup water to a boil. Simmer until cranberries are plumped, 8 to 10 minutes. Remove from heat and let cool.
- In a small skillet, toast pecans over medium-low heat, stirring, until browned, about 4 minutes.
- Divide muesli among 6 bowls and top with cranberry mixture, nuts, and oranges. Serve.
