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Alpine Muesli

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.

  • prep: 20 mins
    total time: 3 hours 50 mins
  • servings: 8
Photography: Andrew McCaul

Ingredients

  • 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

Cook's Note

Healthy Trick
Instead of treating fruit as a cereal topping, cut calories by using more fruit than grain. The same holds true for vegetables with pasta.

Directions

  1. Step 1

    Whisk together yogurt, milk, vanilla, and salt until smooth. Stir in oats. Cover, and refrigerate at least 3 hours and up to overnight.

  2. Step 2

    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.

Source
Martha Stewart Living, August 2012