Pear Raspberry Yogurt Muesli

4 servings

Preparation Time: 15 min
Cooking Time: 8 min

Toasted oats, seeds and nuts, plus sweet pears and tangy raspberries all combine with yogurt for a satisfying and tasty breakfast. Prepare it in the evening and you’ll be off to a great start to the next day before you even go to bed.


1 cup large-flake rolled oats 250 mL
1/4 cup unsalted sunflower seeds 60 mL
1/4 cup sliced almonds 60 mL
firm-ripe pear
2 tbsp ground flax seeds 30 mL
1/8 tsp ground nutmeg or cinnamoon 0.5 mL
1 1/2 cups plain yogurt 375 mL
2 tbsp maple syrup or liquid honey 30 mL
1 1/2 cups fresh or frozen raspberries (thawed if frozen) divided 375 mL


Step 1
In a large, dry skillet, toast rolled oats, sunflower seeds and almonds, stirring constantly, for about 5 minutes or until golden and fragrant. Transfer to a medium heatproof bowl and let cool.

Step 2
Set 1/4 cup (60 mL) aside for topping; cover and store at room temperature.

Step 3
Coarsely shred pear on the coarse side of a box grater. Stir pear, flax seeds, nutmeg or cinnamon, yogurt and maple syrup or honey into bowl with oat mixture. Cover and refrigerate overnight.

Step 4
To serve, stir 1 cup (250 mL) of the raspberries into yogurt mixture, mashing berries slightly as you stir. Spoon into bowls, sprinkle with reserved oat mixture and top with remaining raspberries.

Step 5
Au moment de servir, ajouter 1 tasse (250 ml) de framboises dans la préparation de yogourt, en les écrasant légèrement pendant que vous remuez. Verser la préparation dans des bols, saupoudrer du mélange d’avoine mis de côté et garnir du reste des framboises.

Nutrition & Notes

Nutrition Information
Valeur nutritive
1/4 recipe
% Daily Value
% valeur quotidienne
Calories / Calories 384 kcal
Fat / Lipides 13 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 68 mg
Carbohydrates / Glucides 56 g
Fiber / Fibres 11.1 g
Sugars / Sucres
Protein Protéines 16 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer