Nut muesli with yoghurt and pear-raspberry mix

Name: Nut muesli with yoghurt and pear-raspberry mix
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 60 g Cashew nuts; 50 g Hazelnut kernels; 40 g Almond kernels; 2 TABLESPOONS demerara sugar; 40 g crunchy oats; 40 g Sunflower seeds; 100 g Dried soft dates; 200 g Strawberries; 1 large pear (approx. 250 g); 400 g Whole milk yoghurt; 2 TABLESPOONS light-coloured food syrup

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

60 g Cashew nuts
50 g Hazelnut kernels
40 g Almond kernels
2 TABLESPOONS demerara sugar
40 g crunchy oats
40 g Sunflower seeds
100 g Dried soft dates
200 g Strawberries
1 large pear (approx. 250 g)
400 g Whole milk yoghurt
2 TABLESPOONS light-coloured food syrup

Directions

1
Coarsely chop cashews, nuts and almonds. In a bowl mix sugar, cashews, nuts, almonds, oat flakes and sunflower seeds. Pour the mixture onto a baking tray lined with baking paper, distribute evenly and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes. Turn over in between. Remove from the oven and baking tray and allow to cool.
2
In the meantime cut the dates into small cubes. Wash, drain, clean and quarter the strawberries. Wash and quarter the pear and cut out the core. Peel quarter and cut into small pieces.
3
Mix yoghurt and syrup. Divide yoghurt into 4 glasses. Add pear, dates and about half of the muesli. Decorate with strawberries. Fill the rest of the muesli into a jar, close it and consume within approx. 14 days.