Overnight Pear Pecan Muesli

It has been far too long since my last post, so to start things off in 2013, I share with you what I eat for breakfast, in some variation or another, 3 to 4 times a week. This is a wholesome take on the standard cereal with milk, filled with whole grains, yogurt, fruit and nuts. And the best part of all, no cooking; only assembly required.

Overnight Pear Pecan Muesli

Serves One

Ingredients

• ¼ cup Bob’s Red Mill Muesli
• ¼ cup whole rolled oats
• 1 cup organic, whole-milk yogurt (thinned with water if necessary) or kefir
• 2 tablespoons raw wheat germ
• 1 to 2 drops almond extract and or vanilla extract
• Sprinkle cinnamon
• 12 (approx. ¼) cup pecans, toasted
• ½ ripe pear (red or green D’Anjou), cut into bite-sized pieces

Procedure

Combine all ingredients through cinnamon in a cereal bowl, cover with cellophane and refrigerate overnight. The next morning, toast the pecans, cut up the pear and add both to the soaked muesli. Enjoy.

A few more things

1. During cold winter months, I take the bowl of muesli out of the fridge first thing, while I get ready in the morning. This way it’s at room temperature when its time to eat.
2. For the best pecans you will ever taste, buy online from: www.sunnylandfarms.com
3. I like the “Extra Fancy Junior Pecan Halves” – store in the fridge or freezer
4. Play around with other fruit and nut combinations like: apple & walnuts, apricots & almonds, cherries & hazelnuts. For a wheat free version, swap out flax meal or chia seeds for the wheat germ.