ALPINE MUESLI

Alpine Muesli image

Leftover muesli can be stored up to three days in the refrigerator. Garnish it with sliced fruit just before serving. Recipe adapted from Canyon Ranch, multiple locations.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 3h50m

Number Of Ingredients 11

Ingredients

2/3 cup plain low-fat yogurt (not Greek)
2/3 cup low-fat milk
1 teaspoon pure vanilla extract
Pinch of salt
1 1/2 cups rolled oats (not quick-cooking)
1/4 cup plus 1 tablespoon honey, divided
2/3 cup fresh orange juice (from 2 oranges)
2 medium Granny Smith apples
4 1/2 ounces natural skin-on almonds, chopped (1 cup)
2 cups finely chopped plums, strawberries, and pears
8 ounces mixed sliced fruit, such as oranges, strawberries, plums, raspberries, and blackberries, for garnish

Steps:

Whisk together yogurt, milk, vanilla, and salt until smooth. Stir in oats. Cover, and refrigerate at least 3 hours and up to overnight.
Stir together 1/4 cup honey and the orange juice in a medium bowl. Peel apples, and grate 1 1/2 cups on large holes of a box grater. Stir apples and almonds into juice mixture. Stir apple mixture into soaked oats until well combined, and gently mix in chopped fruit. Refrigerate 30 minutes, then divide among 8 bowls. Divide sliced fruit among bowls, and drizzle with honey.

Nutrition Facts : Calories 257 g, Cholesterol 3 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 27 g

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