Overnight Peanut and Pear Muesli

Ingredients

• ½ cup (125 mL) dry large flake oats
• 2 tbsp (30 mL) wheat germ
• 2 cups (500 mL) plain, non-fat yogurt
• 3 tbsp (45 mL) smooth peanut butter
• ½ tsp (2 mL) ground cinnamon
• ¼ tsp (1 mL) ground ginger
• 1 red pear, diced
• 3 tbsp (45 mL) unsalted dry-roasted peanuts, chopped
• 2 tbsp (30 mL) dried cranberries

Instructions

1. Preheat the oven to 350°F (180°C). Spread the oats and wheat germ on a parchment paper-lined baking sheet. Toast for 5 to 7 minutes or until fragrant. Cool to room temperature. Oat mixture can be toasted ahead and stored in an airtight container for up to 1 week.
2. Stir the yogurt with the peanut butter until well combined. Stir in oat mixture, cinnamon, ginger and pear until well combined. Divide equally between 4 bowls and wrap tightly (or transfer to airtight portable containers). Reserve in the refrigerator overnight or up to 2 days.
3. Sprinkle with peanuts and cranberries just before serving.

Notes