New American Plate Challenge

Raspberry Almond Muesli

Raspberry Almond MuesliRaspberry Almond Muesli
Weekly Recipe
Serves 2 People

Muesli is an easy make-ahead breakfast with all the goodness of oatmeal and none of the cooking. Kick-start your day with this delicious traditional Swiss dish loaded with fruit, whole grain oats and protein-rich buttermilk.


  • 1/2 Cup
    quick cooking oats (not instant)
  • 1 Tablespoon
    ground flaxseed
  • 1 Pinch
  • 6 Ounces
    raspberries, divided
  • 2 Tablespoons
  • 2 Tablespoons
    reduced-fat unsweetened shredded coconut
  • 3 Tablespoons
    sliced almonds, divided
  • 1 Cup
    buttermilk, light or regular
  • 1/2 Teaspoon
    vanilla extract
  • 1/4 Cup
    blueberries, for garnish
  • blackberries, for garnish


  1. In medium mixing bowl, combine oats, flax and salt. In smaller bowl, use fork to coarsely mash 1 cup of raspberries with honey and set aside. Set remaining raspberries aside for garnish.

  2. In dry medium skillet over medium-high heat, toast coconut, stirring constantly with wooden spatula, until it is golden brown in places and still pale in others, about 2 minutes. Immediately add toasted coconut to oats. Wipe out pan.

  3. Return skillet to heat, add almonds, and toast, stirring constantly, until smaller bits are golden brown, about 4 minutes. Immediately spread nuts on plate. Measure and set aside 1 tablespoon toasted almonds and add rest to oat mixture.

  4. To oats, add buttermilk and vanilla and mix until well combined. Add raspberry mixture and stir to combine thoroughly. Divide muesli between two bowls or decorative glass dessert dishes. Cover with plastic wrap and refrigerate for 4 to 12 hours.

  5. To serve, arrange remaining raspberries, blueberries and blackberries over top of muesli. Sprinkle on remaining toasted almonds. Serve chilled muesli immediately.

Nutrition: Per serving: 411 calories, 15 g total (4.5 g saturated fat), 61 g carbohydrate, 14 g protein, 15 g dietary fiber, 281 mg sodium

1 review for Raspberry Almond Muesli

  1. Barbara Simms


    Too time consuming and WAY too many carbs!!!

    • Angela Hummel


      Hi Barbara,

      I have made this recipe a few times and have skipped the step of toasting the coconut and almonds. Many times I will whip this up after dinner and get it in the refrigerator for breakfast the next day. It actually makes a super quick breakfast.

      Regarding carbohydrates, I am glad that you are noticing the nutrition facts. This recipe provides 60 grams of carbohydrates per serving. That is a typical serving of carbohydrates for a meal for many adult Americans. Those who might need to consume less carbohydrates would be pregnant women with gestation diabetes (typically suggested around 30 grams) or a diabetic women who engages in little activity. If you fit any of these categories, you could simply cut the portion by 1/4 to 1/2 or remove/replace the honey.

      The majority of the carbohydrates from this recipe are complex carbohydrates and this recipe is packed with fiber. Complex carbohydrates are digested slower and the fiber helps with blood sugar management. A hearty plant-based breakfast recipe!

      Thanks for sharing!

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