Make breakfast tonight and don’t even bother to drag yourself out of bed to cook. Just wake up to an energized morning with Raspberry Almond Muesli from the American Institute for Cancer Research.
Nutritious and cholesterol-lowering oats soak in a fresh raspberry mixture for 4-12 hours or overnight. The extra boast from the flaxseed provides an excellent source of magnesium, fiber, and protein with it’s light nutty flavor. Good Morning to you…breakfast is waiting for you in the fridge.
- 1/2 cup quick cooking oats
- 1 Tbsp. ground flaxseed
- pinch of salt
- 1 container (6 oz.) fresh raspberries
- 2 Tbsp. honey
- 2 Tbsp. reduced-fat unsweetened shredded coconut
- 3 Tbsp. sliced almonds
- 1 cup buttermilk, light or regular
- 1/2 tsp. vanilla extract
- 1/4 cup fresh blueberries, for garnish
- 8 fresh blackberries, for garnish
In a medium mixing bowl, combine oats, flax, and salt.
In a smaller bowl, use fork to coarsely mash 1 cup of raspberries with honey and set aside. Set remaining raspberries aside for garnish.
In a dry medium skillet of medium-high heat, toast coconut, stirring constantly with wooden spatula, until it is golden brown in places and still pale in others, about 2 minutes. Immediately add toasted coconut to oats. Wipe out pan.
Return skillet to heat, add almonds and toast, stirring constantly, until smaller bits are golden brown, about 4 minutes. Immediately spread nuts on plate. Measure and set aside 1 tablespoon toasted almonds and add the rest to oat mixture.
To oats, add buttermilk and vanilla and mix until well combined.
Add raspberry mixture and stir to combine thoroughly. Divide muesli between two bowls or decorative glass dessert dishes. Cover with plastic wrap and refrigerate for 4-12 hours, or overnight.
To serve, arrange remaining raspberries, blueberries, and blackberries over top of muesli Sprinkle on remaining toasted almonds. Serve chilled muesli immediately.
Read the full recipe from AICR here.
Ingredients
- 1/2 cup quick cooking oats
- 1 Tbsp. ground flaxseed
- pinch of salt
- 1 container (6 oz.) fresh raspberries
- 2 Tbsp. honey
- 2 Tbsp. reduced-fat unsweetened shredded coconut
- 3 Tbsp. sliced almonds
- 1 cup buttermilk, light or regular
- 1/2 tsp. vanilla extract
- 1/4 cup fresh blueberries, for garnish
- 8 fresh blackberries, for garnish
Directions
In a medium mixing bowl, combine oats, flax, and salt.
In smaller bowl, use fork to coarsely mash 1 cup of raspberries with honey and set aside. Set remaining raspberries aside for garnish.
In a dry medium skillet over medium-high heat, toast coconut, stirring constantly with wooden spatula, until it is golden brown in places and still pale in others, about 2 minutes. Immediately add toasted coconut to oats. Wipe out pan.
Return skillet to heat, add almonds, and toast, stirring constantly, until smaller bits are golden brown, about 4 minutes. Immediately spread nuts on plate. Measure and set aside toasted almonds and add rest to oat mixture.
To oats, add buttermilk and vanilla and mix until well combined. Add raspberry mixture and stir to combine thoroughly. Divide muesli between two bowls or decorative glass dessert dishes. Cover with plastic wrap and refrigerate for 4 to 12 hours, or overnight.
To serve, arrange remaining raspberries, blueberries, and blackberries over top of muesli. Sprinkle on remaining toasted almonds. Serve chilled muesli immediately.