Heart Healthy Recipe: Pear Raspberry Yogurt Muesli

Prep time: 15 min | Cook time: 8 min | Refrigeration time: 12 hours | Makes: 6 servings

Toasted oats, seeds and nuts, plus sweet pears and tangy raspberries all combined with yogurt for a satisfying and tasty breakfast. Prepare it in the evening and you’ll be off to a great start to the next day before you even go to bed.

  • 1 cup (250 mL) large-flake rolled oats (see tip below)
  • 1/4 cup (50 mL) unsalted sunflower seeds
  • 1/4 cup (50 mL) sliced almonds
  • 1 firm-ripe pear
  • 2 tbsp (25 mL) ground flax seeds
  • 1/8 tsp (0.5 mL) ground nutmeg or cinnamon
  • 1-1/2 cups (375 mL) 1% plain yogurt
  • 2 tbsp (25 mL) maple syrup or liquid honey
  • 1-1/2 cups (375 mL) fresh or frozen raspberries (thawed if frozen), divided


  • In a large, dry skillet, toast rolled oats, sunflower seeds and almonds, stirring constantly, for about 5 minutes or until golden and fragrant. Transfer to a medium heatproof bowl and let cool. Set 1/4 cup (50 mL) aside for topping; cover and store at room temperature.
  • Coarsely shred pear on the coarse side of a box grater. Stir pear, flax seeds, nutmeg or cinnamon, yogurt and maple syrup or honey into bowl with oat mixture. Cover and refrigerate overnight.
  • To serve, stir 1 cup (250 mL) of the raspberries into yogurt mixture, mashing berries slightly as you stir. Spoon into bowls, sprinkle with reserved oat mixture and top with remaining raspberries.


  • Use a mixture of rolled oats, quinoa flakes and/or barley flakes for a change in texture and flavour – just keep the total amount at 1 cup (250 mL).
  • Use a pear that’s ripe and sweet but still firm enough to shred. Pears ripen from the inside first; to check for ripeness, gently squeeze the neck of the pear closest to the stem and it should give slightly.

Nutritional Information Per Serving

  • Calories: 256
  • Protein: 10 g
  • Fat: 9 g
  • Carbohydrates: 37 g
  • Fibre: 7 g
  • Sodium: 46 mg