Dairy Farmers of Canada

Pear Raspberry Yogurt Muesli

Our dietitians' favourite

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
Yields 4 Servings
pear raspberry yogurt muesli

Ingredients

  • 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
Placeholder alt

WIN CANADIAN DAIRY FOR A YEAR

Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!

SIGN UP NOW

Preparation

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.

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.

Learn more about

Nutritional information

Per serving
Energy: 384 Calories
Protein: 16 g
Carbohydrate: 56 g
Fat: 13 g
Fibre: 11.1 g
Sodium: 68 mg

Top 5 Nutrients

(% DV*)
Calcium: 22 % / 246 mg
Magnesium: 56 %
Phosphorus: 45 %
Vitamin E: 41 %
Zinc: 39 %