Saveur

Photo: Penny De Los Santos

1 cup whole rolled oats
1 cup half and half
1 halved vanilla bean, seeds scraped out
3⁄4 cup fresh orange juice
3⁄4 cup raisins
3⁄4 cup pecan halves
1⁄2 cup almonds
1⁄2 cup toasted, unsweetened shredded
   coconut
1⁄4 cup sunflower seeds
3 tbsp. wheat germ
3 tbsp. wheat bran
2 tbsp. flaxseeds
1⁄8 tsp. kosher salt
1⁄2 cup plus 2 tbsp. yogurt
1⁄4 cup honey
15 pitted prunes, roughly chopped
2 granny smith apples, cored and grated
2 kiwis, peeled and roughly chopped

1. Combine oats, half and half, and vanilla in a small bowl. In another bowl, combine orange juice and raisins. Cover both bowls with plastic wrap; refrigerate for at least 4 hours or overnight to let oats and raisins soften.

2. Put pecans and almonds into a food processor and pulse to chop coarsely. Transfer nuts to a large bowl along with 6 tbsp. of the coconut, the sunflower seeds, wheat germ, wheat bran, flaxseeds, and salt. Add the oat mixture along with the orange juice and raisins and stir in the yogurt, honey, prunes, apples, and kiwis until combined. Divide the muesli between bowls and garnish with the remaining coconut.

SERVES 6 – 8

This article was first published in Saveur in Issue #114