Tropical Muesli

This dish has raw rolled oats at its base, and here uses dried pineapple and almonds to mix with yogurt for a nourishing breakfast.

  • Servings: 2

Source: Everyday Food, May 2010


  • 2/3 cup rolled oats
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1 tablespoon chopped dried pineapple
  • 1 tablespoon golden raisins
  • 1 tablespoon chopped natural almonds
  • 1 tablespoon fresh lemon juice
  • 1/2 cup yogurt
  • 1 1/2 teaspoons chopped dried pineapple
  • 1 1/2 teaspoons golden raisins
  • 1 tablespoon chopped almonds


  1. In a small bowl, stir together oats, yogurt, honey, pineapple, raisins, almonds, and lemon juice. Cover with plastic wrap; refrigerate 1 hour (or overnight).

  2. To serve, stir in yogurt and divide muesli between 2 bowls. Top each with pineapple, raisins, and almonds.

Cook's Notes

Refrigerate this muesli overnight, and you'll get out the door the next day well fed and in record time.


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