muesli recipe
Photo: Christopher Testani
"My overnight muesli is simple: Soak oats in yogurt before bed and top them with maple syrup and dried fruit in the morning." —Curtis Stone

Serves 6


  • 2 Fuji apples (about 12 ounces), cored
  • 2 cups old-fashioned rolled oats
  • 2 cups plain, low-fat yogurt
  • 1 cup apple juice
  • 1/2 cup golden raisins (4 ounces)
  • 1/4 tsp. ground cinnamon
  • 2/3 cup dried cranberries (3 ounces)
  • 1/2 cup maple syrup
  • 1/2 tsp. grated clementine zest, plus more for garnish
  • 1/3 cup pecans, chopped
  • 1/4 cup roasted, shelled pistachios, chopped
  • 3 clementines, peeled and segmented


Active time: 15 minutes
Total time: 30 minutes, plus soaking overnight

In a large bowl, coarsely grate apples. Mix in oats, yogurt, apple juice, raisins, and cinnamon. Refrigerate overnight.

In a small saucepan, bring cranberries, maple syrup, zest, and 1/3 cup water to a boil. Simmer until cranberries are plumped, 8 to 10 minutes. Remove from heat and let cool.

In a small skillet, toast pecans over medium-low heat, stirring, until browned, about 4 minutes.

Divide muesli among 6 bowls and top with cranberry mixture, nuts, and clementines. Serve.


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