Overnight muesli with marmalade honey pears
Serves: 4
Prep time: 20Total time: 
Recipe photograph by Steve Ryan
Overnight muesli with marmalade honey pears
Serves: 4
Prep time: 20Total time: 
See more recipes
Nutritional information (per serving)
Calories
469Kcal
Fat
23gr
Saturates
5gr
Carbs
51gr
Sugars
34gr
Fibre
6gr
Protein
12gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 100g porridge oats
- 50g sultanas
- 200ml milk
- 1 x 100g pack blanched hazelnuts
- 1 apple
- 150g natural yogurt
- zest of ½ orange
- zest of ½ lemon
For the pears
- 2 ripe but firm pears
- 3 tbsp of your favourite marmalade, bought or homemade
- 1 tbsp runny honey
- 1 tbsp orange juice
- 1 tbsp lemon juice
- a small knob of butter
Step by step
Get ahead
Make the muesli up to 2 days ahead. Keep in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, mix the oats with the sultanas and milk; cover and leave overnight in the fridge. Roast the hazelnuts in a shallow baking tray for 7-8 minutes, until golden. Leave to cool.
- The next day, peel, core and quarter the pears. Put the marmalade, honey, orange and lemon juice and butter into a medium frying pan; stir over a low heat for a few minutes. Add the pear quarters and bubble them in the mixture, turning them now and then, for 10 minutes. Meanwhile, roughly chop the hazelnuts; set aside some for garnish. Core and grate the apple (no need to peel it), add this and most of the chopped hazelnuts to the oats with the yogurt and zests; stir together.
- Transfer the pears to a dish. If your pears were quite juicy, bubble the pan juices until you have 3 tablespoons left, then spoon over the pears. Serve the warm pears with the muesli, sprinkled with the reserved hazelnuts.
