When I first saw this recipe I immediately burst out an operatic, “These are a few of my favorite things!” I prepped the batch of oats that night, and the next morning was bliss—all kinds of goodness layered up in a bowl. Sweet and salty, creamy and crunchy… it all comes together perfectly to start your day with sunshine in your belly and hearts floating around your head.
This muesli is right at home submersed amongst the pages of fresh, delicious, stunningly beautiful recipes in Beatrice Peltre’s cookbook, La Tartine Gourmande. Is it wrong that I ordered a copy based solely on the cover? It’s just so pretty—and it worked out because I have loved every single recipe I’ve tried.
Note: this recipe officially serves 4, however, it could serve one happy person all week if you’re greedy—don’t ask how I know. Just make all the components on day one, then keep the ingredients separate and layer up a bowl as needed.
2 cups quick cooking rolled oats (I use steel cut quick oats)
2 cups apple juice
2 cups fresh raspberries
2 T blond cane sugar (I use coconut sugar)
6 T slivered almonds
1 large apple, tart preferred
lime or lemon juice (go with the lime!)
plain Greek yogurt
2 T shelled pistachios, chopped
maple syrup or honey, to serve
Pour apple juice over oats, cover, and refrigerate overnight.
Combine raspberries and sugar in a small pot. Cook over medium heat until berries are soft-about 4 minutes. Remove from heat and let cool.
Toast the almonds and allow to cool.
Grate the apple and squeeze lime juice on top.
To assemble: layer yogurt, oats, apple, raspberry puree, almonds and pistachios in each bowl. Add an extra squeeze of lime or a drizzle of maple syrup if desired.