I have been craving yogurt. Thinking about it, and how to put it in a delicious salad. But I kept forgetting to put it on my grocery list. Even though these ingredients more for breakfast, my kids and I enjoyed this muesli fruit salad as an after school snack. Speaking of school, is it just me or do the schools leave all the field trips, activities, and celebrations for the last month of school? Seriously these past few weeks have been insanely busy. I also, don't like all the papers and crafts coming home all at the same time. I don't feel I get to enjoy what my kids made like I would if they would bring it separately throughout the year. Do you know what I mean? Do you prefer everything at once instead?
Let's get back to this great salad. Muesli fruit salad made me full. Packed with energy, sweetness and crunchiness and, of course, a lot of vitamins and healthy goodness. Use any fruit you want, or that is in season.
- 1/2 cup rolled oats
- 1 teaspoon extra virgin olive oil
- 1 Tablespoon honey
- 1/2 cup raw almonds
- 1/2 Tablespoon ground cinnamon
- A pinch of vanillin
- 2 nectarines
- 1/2 cup cherries, pitted
- 5 strawberries
- 1/2 cup raspberries
- 5 oz vanilla greek yogurt
- Preheat oven to 350F.
- In a bowl combine, 1/2 cup rolled oats, 1 teaspoon oil, 1 Tablespoon honey, 1/2 cup almonds, 1/2 Tablespoon ground cinnamon and a pinch of vanillin. Incorporate well together.
- Place a sheet of parchment paper on a baking sheet. Lay out the oat mix and bake for 7 -10 minutes in the oven. Just until it starts to get browned up. (ovens vary so I say 7-10 minutes)
- Meanwhile, cut the fruit into bite size.
- On top of fruit, place vanilla yogurt, then spread around the almond and oat mix on top.