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Overnight Pear Pecan Muesli

February 6, 2013


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


  • 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


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:
  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.


2 Comments leave one →
  1. February 6, 2013 2:23 pm

    This looks delicious. My stomach just rumbled.

  2. Dee Dee! permalink
    March 21, 2013 2:14 pm

    I tried the Overnight Pear Pecan Muesli for the first time today as part of an effort to lower my sugar intake. It was soooo delicious and filling — certain to become a staple breakfast for me. Thanks so much for sharing this great recipe!

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