Toasted oats, seeds and nuts, plus sweet pears and tangy raspberries all combine with yogurt for a satisfying and tasty breakfast. Prepare it in the evening and you’ll be off to a great start to the next day before you even go to bed.
- Prep: 15 min
- Cooking: 8 min
- Refrigeration: 12 h
- 1 cup (250 mL) large-flake rolled oats
- 1/4 cup (60 mL) unsalted sunflower seeds
- 1/4 cup (60 mL) sliced almonds
- 1 firm-ripe pear
- 2 Tablespoon (30 mL) ground flax seeds
- 1/8 tsp (.5 mL) ground nutmeg or cinnamon
- 1 1/2 cups (375 mL) plain yogurt
- 2 tbsp (30 mL) maple syrup or liquid honey
- 1 1/2 cups (375 mL) fresh or frozen raspberries (thawed if frozen) divided
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 (60 mL) aside for topping; cover and store at room temperature.
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.
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.
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.
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Top 5 Nutrients
|Calcium:||22 % / 246 mg|
|Vitamin E:||41 %|