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
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