Muesli is a cold porridge of oats, fruit and milk or yogurt that can be eaten immediately, or can be left to soften in the fridge overnight. However, don’t be fooled by this humble dish. Something magical happens while the muesli sits in the fridge over time, turning the oats into a soft, creamy and satisfying breakfast.

Active time: 20 minutes | Total time: 20 minutes

Coconut-Green Apple Muesli

Ingredients

• 1 1/2 cups (368g) plain 0% Greek yogurt
• 1/2 cup (122g) unsweetened coconut milk
• ¼ cup (62g) freshly squeezed orange juice
• 2 tbsp light honey or maple syrup
• ¼ tsp ground cinnamon
• ⅛ tsp kosher salt
• 1 cup (80g) rolled oats
• ½ cup (46g) sliced almonds, roasted and unsalted
• ½ cup (59g) pepitas, roasted and unsalted
• 1/2 cup (21g) shredded unsweetened coconut
• 1 large Granny Smith apple, cored and shredded

Optional garnishes

• Ground cinnamon, for sprinkling
• Honey or maple syrup, for drizzling
• Toasted shredded coconut
• Shredded apple
• Toasted chopped nuts, such as almonds, hazelnuts or walnuts

Directions

In a medium bowl, whisk the yogurt and milk with the orange juice, honey, cinnamon and salt. Fold in the oats, almonds, pepitas, coconut and apple until thoroughly combined. Scrape the muesli into four 1-cup jars with tight-fitting lids. Refrigerate at least 1 hour, preferably overnight.

Eat right out of the jar, garnished with cinnamon, honey, toasted coconut, shredded apple or toasted nuts, if desired.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 426; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 5mg; Sodium: 120mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 20g; Protein 20g

Nutrition Bonus: Potassium: 585 mg; Iron: 17%; Vitamin C: 8%; Calcium: 20%

Originally published February 8, 2020; Updated December 2025

The post Coconut-Green Apple Muesli appeared first on MyFitnessPal Blog.

Mocchurin are back, and they brought a new friend with them.

As Japan’s leading donut chain, Mister Donut is always cooking up new treats, but last year they invented some new words too: mocchuri and Mocchurin. “Mocchuri” was the descriptor they came up with for something that’s extra mochi mochi, which is itself a Japanese word for something with a soft, chewy texture, like you’d find in a mochi rice cake. Mocchurin, meanwhile is the name Mister Donut gave to a new line of mocchuri donuts that were on sale for a limited time last summer, and were so soft that it almost felt like we could drink them.

Now Mister Donut is welcoming Mocchurin back to its menus, and with a brand-new member of the family. Last year’s four Mocchurin all took their cues from traditional Japanese sweets, and two of those will be returning. First we have the Mocchurin Kinako, coated with roasted soybean powder.

▼ If you’ve never had kinako/roasted soybean powder, it’s a little like a sweet cinnamon in terms of flavor and texture.

Also making an encore appearance is the Mocchurin Mitarashi, basted with the sweet soy glaze that’s spread on mochi dumplings.

Finally, the Mocchurin series will step out of the traditional Japanese sweets flavors with the Mocchurin Ichigo, or Mocchurin Strawberry, with a strawberry filling and powdered with strawberry sugar.

With the expansion of the flavor lineup, the Mocchurin mascot ensemble grows larger too, with the introduction of a strawberry character.

And because of how pillowy soft the Mocchurin are, they come on their own individually sized paper trays, which are adorable too.

The kinako Mocchurin is priced at 216 yen (US$1.40), the mitarashi at 226 yen, and the strawberry 237 yen. They’ve all gone on sale as of May 14 though Mister Donut’s online/mobile order system, and will be available for regular at-the-register purchase starting June 3. The kinako and mitarashi donuts are scheduled to be available until mid-August, but you’ll have to move more quickly to grab the strawberry, as it’s only projected to be around until late June, though Mister Donut promises that this is only round one of the Mocchurin release, with other, as yet-unrevealed flavors in the works as well.

Source, images: PR Times
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Yet another camera I once owned but moved on to a new home when I sold off my old camera collection

With a buttery whole-grain shortbread crust and a crunchy, sweet-salty fruit-and-nut topping, these little gems are a perfect treat to share during the holidays. Dried cranberries are a good source of fiber (4g per 1/2 cup) but because they are naturally tart, many brands are loaded with added sugar (1). Fortunately, there are brands of dried cranberries that contain less added sugar or are sweetened with apple juice. Read labels carefully and you can cut the added sugar.

Active time: 25 minutes | Total time: 1 hour 10 minutes, plus cooling time

Cranberry-Walnut Bar Recipe

Ingredients

• 1 cup (142g) white whole-wheat flour
• 2 tbsp coconut sugar
• 3/4 tsp salt, divided
• 1/4 tsp baking powder
• 1/2 cup (113g) unsalted butter, cut into 1 inch cubes
• 1 tbsp vanilla extract
• 1 tbsp ice cold water
• 1/2 cup (118g) maple syrup
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg
• 2 tsp vanilla extract
• 1 cup (113g) walnuts, chopped
• 1 cup (115g) dried cranberries, chopped

Directions

Preheat the oven to 350°F (177°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.

To make the crust: In a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse crumbs, with butter pieces no larger than a lentil, about 20 pulses.

Add the vanilla extract and 1 tablespoon of water. Pulse 5 times, or just until the dough begins to clump together. The mixture should hold together easily when pressed between your fingers. If it feels too dry, add more water, 1 teaspoon at a time, pulsing briefly after each addition.

Transfer the mixture to the prepared pan and press firmly into an even layer. Bake for about 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

To make the filling:In a medium bowl, whisk together the maple syrup, melted butter, egg, vanilla extract, and salt until smooth. Stir in the chopped walnuts and dried cranberries.

Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is bubbly and the nuts are lightly browned.

Transfer the pan to a wire rack and let cool at room temperature for at least 1 hour. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.

Serves: 16 | Serving Size: 1 bar

Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 28mg; Sodium: 123mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 10g; Protein: 3g

Nutrition Bonus: Calcium: 2.5%; Iron: 3%; Potassium: 74mg; Vitamin A: 12%

Originally published December 2020, Last Updated September 2025

The post Cranberry-Walnut Bars appeared first on MyFitnessPal Blog.

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This savory oatmeal recipe is inspired by Avial, a traditional South Indian dish. It features fresh coconut and veggies, creamy yogurt and turmeric, a spice that will delight your taste buds and add some color to the dish.

Active time: 15 minutes | Total time: 30 minutes

Oats Avial

Ingredients

• 4 tbsp quick-cook or instant oats
• 1 plantain, cut into 1-inch strips
• 1 small potato or sweet potato, cut into 1-inch strips
• 1 small carrot, cut into 1-inch strips
• 4 green beans, cut into 1-inch strips
• 2 celery sticks, cut into 1-inch strips
• ¼ tsp turmeric
• ¼ cup fresh grated coconut
• 1 tsp cumin seeds
• 1/2 tsp salt
• 2–4 green chilies
• ¾ cup plain nonfat Greek yogurt, at room temperature
• ½ cup water
• 1 tsp coconut oil
• ½ tsp mustard seeds
• 8–10 fresh or frozen curry leaves
• 2 dry red chilies

Directions

In a small dry pan, toast the oats over medium heat, stirring constantly, for 2–3 minutes until fragrant and lightly golden. Remove from the heat, let cool completely, then transfer to a blender or spice grinder and grind into a fine powder. Set aside.

Bring 4 cups of water to a boil in a medium saucepan. Add the plantain and potato first and cook for 2–3 minutes, then add the carrot, green beans, and celery. Add the turmeric. Continue cooking for 2 minutes more, or until all the vegetables are just tender but still holding their shape. Drain and set aside.

Add the ground oats, coconut, cumin seeds, salt and green chilies to a blender. Add the yogurt — make sure it is at room temperature to prevent curdling — and blend until completely smooth. Transfer the mixture to a medium saucepan and stir in ½ cup water. Bring to a gentle simmer over low heat, stirring continuously to prevent the yogurt from separating. Add the cooked vegetables and simmer for 1 minute more. Remove from the heat and set aside.

In a small saucepan, heat 1 tsp coconut oil over medium heat. Add the mustard seeds, cover the pan, and cook until they begin to pop, about 30–60 seconds. Remove the lid, add the curry leaves and dry red chilies, and cook for about 30 seconds until the chilies darken slightly — stand back as the curry leaves may splatter. Pour the tempering immediately over the avial and stir gently to combine.

Serve hot.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 185; Total Fat: 4g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 2mg; Sodium: 329mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 12g; Protein: 8g

Nutrition Bonus: Calcium: 8%; Iron: 11%; Potassium: 681mg; Vitamin A: 160%; Vitamin C: 173%

Originally published: October 19, 2018; Updated June 2026

The post Oats Avial appeared first on MyFitnessPal Blog.

If you’re craving a tropical twist on traditional pancakes, these gluten-free, lower-carb cakes are a great option. They’re tender and tasty, and subbing naturally sweet mango topping for the syrup makes them seem decadent — with fewer grams of added sugar.

Active time: 25 minutes | Total time: 25 minutes

Coconut Pancakes With Mango Puree Recipe

Ingredients

• 1 cup (165g) mango, chopped
• 1 tsp fresh lime juice
• 1/4 cup (30g) coconut flour
• 1/4 tsp baking powder
• 1/2 cup (122g) unsweetened vanilla almond milk
• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 3 large egg whites
• 1 tsp vanilla

Directions

Place the mango and lime juice in a blender and puree until smooth, scraping sides and repeating as needed. Pour into a small bowl and set aside.

In a large bowl, combine the coconut flour and baking powder, whisk to combine. In a medium bowl, combine the almond milk, coconut oil, maple syrup, egg whites and vanilla and whisk vigorously for 1 minute to really incorporate the egg whites.

Preheat a griddle or large non-stick skillet over medium heat.

Stir the egg white mixture into the coconut flour mixture. It will thicken as you stir. When well-mixed, it should be pourable but thick. If it is too thick, stir in another tablespoon of almond milk.

Coat the hot pan with coconut-oil spray. Scoop heaping 1/4-cup portions and drop on the oiled pan, spreading into 4-inch rounds. Cook for about 2–3 minutes on the first side, until the edges look cooked and the top is bubbly. Carefully turn the cakes and cook for another 2 minutes, until puffed in the center and cooked through. Top with mango puree and serve immediately.

Serves: 2 | Serving Size: 2 pancakes with 2 tablespoons of topping

Nutrition (per serving): Calories: 246: Total Fat: 10g; Saturated Fat: 8g: Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 189mg; Carbohydrate: 30g; Dietary Fiber: 7g; Sugar: 18g; Protein: 9g

Nutrition Bonus: Potassium: 579 mg; Iron: 9%; Vitamin C: 51%; Calcium: 17%

Originally published June 13, 2019; Updated January 2026

The post Coconut Pancakes With Mango Puree appeared first on MyFitnessPal Blog.

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Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

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