Leftover muesli can be stored up to three days in the refrigerator. Garnish it with sliced fruit just before serving. Recipe adapted from Canyon Ranch, multiple locations.
- 2/3 cup plain low-fat yogurt (not Greek)
- 2/3 cup low-fat milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 1/2 cups rolled oats (not quick-cooking)
- 1/4 cup plus 1 tablespoon honey, divided
- 2/3 cup fresh orange juice (from 2 oranges)
- 2 medium Granny Smith apples
- 4 1/2 ounces natural skin-on almonds, chopped (1 cup)
- 2 cups finely chopped plums, strawberries, and pears
- 8 ounces mixed sliced fruit, such as oranges, strawberries, plums, raspberries, and blackberries, for garnish
Instead of treating fruit as a cereal topping, cut calories by using more fruit than grain. The same holds true for vegetables with pasta.
Whisk together yogurt, milk, vanilla, and salt until smooth. Stir in oats. Cover, and refrigerate at least 3 hours and up to overnight.
Stir together 1/4 cup honey and the orange juice in a medium bowl. Peel apples, and grate 1 1/2 cups on large holes of a box grater. Stir apples and almonds into juice mixture. Stir apple mixture into soaked oats until well combined, and gently mix in chopped fruit. Refrigerate 30 minutes, then divide among 8 bowls. Divide sliced fruit among bowls, and drizzle with honey.