Homemade Muesli with Red Berries (Serves 2)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
1/3 cup quick-cooking oatmeal, preferably McCann’s
1½ tablespoons coarsely chopped toasted hazelnuts
2 tablespoons granola with raisins
Pinch of kosher salt
1/3 cup hottest tap water
1 tablespoon honey
4 large ripe strawberries, hulled and sliced
6 to 8 fresh raspberries
2 teaspoons sugar
Greek yogurt such as Fage Total, for serving
Measure the oatmeal, hazelnuts, granola, and salt together in a cereal bowl. Pour the water and honey over the mixture, stir, and set aside to soak for 12 to 15 minutes.
Meanwhile, toss the strawberries, raspberries, and sugar together in another bowl and allow to macerate while the muesli is soaking. When ready to eat, divide the muesli between 2 bowls; divide the berries between the oat mixtures and stir in. Serve at room temperature with a dollop of yogurt on top.