Pear and Toasted Seed Summer Muesli

I find muesli to be a perfect Summer breakfast. It chills overnight in the fridge with toasted coconut and seeds, oats, yogurt, dates and pear making it protein and fiber rich, and easy to digest. It’s a satiating breakfast while chilled and fruit-forward embracing all the Spring and Summer fruits.

Pear and Toasted Seeds Muesli, by Chrissy Fogerty

Serves 2-4

Ingredients:

3 cups of soy milk, plus more for drizzling

⅓ cup of unsweetened coconut flakes

⅓ cup of raw almonds, roughly chopped

2 tablespoons of flax seeds

⅓ cup of chia seeds

2 cups of oats

4 Medjool dates, pitted and diced

1 firm pears, shredded on a box grater

¼ cup of orange juice, or juice and zest of 1 orange

2-3 tablespoons maple syrup (I use two because my kids prefer a drizzle on top, but add an additional tablespoon for sweeter flavor)

⅓ cup of soy or coconut yogurt

½ teaspoon of vanilla extract

½ teaspoon of ground cinnamon

¼ teaspoon of salt

For the next morning: fresh fruit, such as blueberries, blackberries, or sliced plums for garnish as well as a drizzle of soy milk

Instructions:

1. In a small skillet over medium heat, toast the coconut flakes and chopped almonds, stirring frequently until golden and fragrant, about 4 minutes. Let cool for 5 minutes.

2. In a large bowl, combine the cooled toasted coconut and almonds with oats, diced dates, shredded pear, orange juice, orange zest, honey, soy milk, soy or coconut yogurt, vanilla extract, ground cinnamon, and salt. Stir well to combine.

3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the flavors to meld.

4. To serve, divide the muesli among bowls. If the mixture has thickened more than desired, drizzle with additional soy milk. Top with fresh fruit.