TOASTED SPICED MUESLI WITH PECANS AND FLAXSEEDS
Here’s another toasted muesli, which gets a savory vibe from a pinch of salt, some pecans, and nutty little flaxseeds. I like the pop of whole flaxseeds, but if you’re trying to maximize your omega-3s, use ground flaxseed instead.
Preheat the oven to 300°F. Combine 2 cups rolled oats, 4 teaspoons olive oil, 4 teaspoons pure maple syrup, 1 teaspoon ground cinnamon, ½ cup chopped pecans, ¼ cup flaxseeds, and 1 teaspoon fine sea salt. Spread the muesli out on a baking sheet and toast until the oats are light golden brown, 15 to 20 minutes. Let cool, then store in an airtight container at room temperature, up to 2 weeks. For each serving, top ½ cup plain Greek yogurt with 1 sliced pear and ¼ cup muesli.