Monday, April 21, 2014


Muesli (or "let your breakfast do some of it's own work") makes a hearty first meal of the day.
It's relatively simple and practically no-cook. In fact, any of the actual cooking isn't completely necessary for success. However, the purpose of cooking in this case is strictly flavor enhancement (so, we have to admit that these extra steps are beneficial).

Like any bowl of oatmeal, you can dress it up however you like, this is just my version. The variations are practically endless.

But you'll definitely want to use old fashioned oats for their texture.
There will probably be a general lack of appeal if rolled oats are used because rolled oats = mush.

The longer the muesli sets, the more liquid is absorbed and the thicker it becomes. No worries if you don't like things too thick- you can always add milk prior to eating breakfast. There are no rules against that. Another benefit to letting muesli rest is that the flavors meld better when the time is taken. Although it's cold, the muesli ends up tasting like a muffin (though it must certainly be better for you).

Toasting the oats ahead of time gives them a nice nuttiness. If you turn your back and they toast themselves a little too dark, it may well be that all is not lost. They could, in fact, just be deeply toasted and will add some nice flavor to the mix. Of course, it all depends on your personal sensitivities. Just like in the world of toasted bread, there are some who like their toast extremely toasted, while others prefer more of a whispered suggestion of heat that in the end turns out to be... bread. Plain. Old. Bread.
Why are there people out there who eat un-toasted, not-even-the-slightest-bit-warm bread and call it toast?
(So, I love toast. The real kind of toast. Due to this fondness, I believe I could never give it up permanently. Pasta, yes, but not toast.)

As far as this recipe goes, I think pears and almonds make a nice combination. And really, as they do so often, the toasted almonds are what make it what it is. There's just something great about toasted nuts.

Pear and Toasted Almond Muesli 
serves 1

1/2 c rolled oats (GF if you like)
1/2 c (125 ml) milk
1/2 medium pear, ripe but firm, unpeeled and grated 
1 T (15 ml) maple syrup (or to taste)
scant 1/8 tsp cinnamon (or as you prefer)
small splash of vanilla extract
pinch of salt

To serve:
1 small handful almonds, toasted and chopped
Yogurt, as desired.

Toast the oats gently in a dry, heavy pan, just until they smell nutty and color slightly. 
In a medium-sized bowl, combine the toasted oats, milk, grated pear, maple syrup, cinnamon, vanilla, and salt. Stir well and place in a covered container.  Refrigerate at least an hour and up to overnight.

When ready to serve, add the almonds and yogurt.  


  1. Hmmm never thought that pears and almonds would go together.