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.
There will probably be a general lack of appeal if rolled oats are used because rolled oats = mush.
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
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
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.