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A bowl of muesli with yogurt, fruit and a spoon on a wooden cutting board.
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5 from 1 vote

How to make Healthy and Crunchy Muesli and Fruit Breakfast Salad

The cherry season calls for a crunchy Muesli Fruit Salad. It’s crunchy, sweet, creamy and fruity.
Total Time25 minutes
Course: Breakfast, Desserts, Snack
Cuisine: American
Allergy: Gluten Free, Sugar Free, Vegetarian
Servings: 4
Calories: 245kcal

Equipment

Ingredients

  • ½ cup rolled oats
  • 1 tsp extra virgin olive oil
  • 1 Tbsp honey
  • ½ cup raw almonds, chopped
  • ½ Tbsp ground cinnamon
  • 1 pinch vanilla
  • 2 nectarines, chopped
  • ½ cup cherries, pitted
  • 5 strawberries, chopped
  • ½ cup raspberries
  • 5 oz Greek yogurt

Instructions

  • Preheat oven to 350F.
  • In a bowl combine 1/2 cup rolled oats, 1 tsp oil, 1 Tbsp honey, 1/2 cup almonds, 1/2 Tbsp ground cinnamon, and a pinch of vanillin. Incorporate well together.
    Muesli mixed in a white bowl.
  • 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 begins to brown. (Ovens vary, 7-10 minutes is an average).
    Baked muesli ion a baking tray.
  • Meanwhile, cut the fruit into bite size pieces.
    A cutting board with sliced strawberries, peaches, raspberries and cherries.
  • On top of the fruit place vanilla yogurt then spread around the almond and oat mix on top.
    A bowl of muesli with yogurt, fruit and a spoon on a wooden cutting board.

Notes

Muesli is perfect for meal prep, so you can make a big batch on the weekend to last you throughout the week. Store it in an airtight container and it will keep for several weeks!

Nutrition

Calories: 245kcal | Carbohydrates: 30g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 447mg | Fiber: 7g | Sugar: 16g | Vitamin A: 258IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 2mg