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Prep time
8 hours 5 minutes
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Serves
4 to 6
Author Notes
If you, like me, give yourself the delicate assignment of 'Weekday Breakfast Maker,' I urge you to introduce muesli (aka overnight oats) into your kitchen. With a batch handy, there’s no head-scratching on busy weekday mornings––they’re ready when you are. I’ve made this very recipe nearly every week for the past 5 years. It’s gone through three big house moves, dozens of road trips, and crossed international borders; I've taken a jar to meetings, coffee dates, and picnics. But, it's very nice in a bowl enjoyed at home, too. This muesli is creamy, nourishing, and can be topped with your choice of fruit or jam and nuts, along with an additional splash of milk or dollop of yogurt. My twist to the classic muesli base is simple: instead of grated or diced apple mixed into the oat and milk base, I use pear, which I find softer, sweeter, and more floral. Saying that, apples work a treat, and are what I have on hand more often. Try it both ways. —Allison Day
Ingredients
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2 cups
rolled oats (large-flake or quick-cooking, gluten-free if necessary)
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1 cup
chopped walnuts
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1/4 teaspoon
salt
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1 cup
whole milk, plus more for serving
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1 cup
whole milk yogurt (not Greek or strained)
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2 tablespoons
honey
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1 tablespoon
lemon juice
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1 teaspoon
vanilla extract
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1
ripe pear, such as Bosc or Bartlett, grated
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1 cup
fresh or frozen fruit, for serving
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1/2 cup
chopped nuts or seeds of choice, for serving
Directions
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In a large bowl, mix to combine oats, walnuts, and salt.
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In a medium bowl, whisk to combine milk, yogurt, honey, lemon juice, and vanilla.
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Add the milk mixture to the oat mixture and stir to combine, and then stir in grated pear.
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Transfer mixture to an airtight container and refrigerate for at least 8 hours or up to 5 days.
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Stir before spoon into bowls or your container of choice and top with additional milk, along with fruit and nuts.
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