MUESLI WITH YOGURT

Fall in love with a European favorite for breakfast - toasted muesli with yogurt. Muesli can be made in quantity, ahead of time. Soak it overnight in yogurt and milk or simply serve over yogurt each morning!

Course Breakfast

Cuisine European

Keyword breakfast, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 442kcal

Author Luci Petlack

Ingredients

2 cups old-fashioned rolled oats
12 dried apricots quartered
½ cup raisins
½ cup roughly chopped raw pecans
2 tablespoons unsalted butter melted
2 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt

For serving

2 cups plain Greek yogurt
2 tablespoons honey
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F and grease a large rimmed sheet pan with butter or spray with non-stick cooking spray.
Stir together the oats, apricots, raisins, and pecans in a medium bowl. In a small bowl whisk together the melted butter and honey. Then whisk in the cinnamon and salt. Pour over the oats, fruits, and nuts and stir well to coat.
Pour muesli onto the prepared baking sheet and spread into a single layer. Bake for 5 minutes, stir and bake for 4-5 more minutes, watching it closely to make sure that it does not get too dark. Let cool completely.

To Serve

Stir together the yogurt, honey, and cinnamon in a medium bowl. To serve, spoon some yogurt into a shallow bowl. Top with a generous portion of muesli.

Notes

Make this recipe? I'd love to see how it turned out…

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