1. In a small skillet, toast the nuts over medium heat until they begin to smell toasted, about 3 minutes. Cool, then transfer to a covered container and reserve.

2. In a medium bowl, stir together oats, milk, cinnamon (if using), apple juice, apricots, and dates. Cover and refrigerate at least 8 hours or overnight, until the oats have absorbed nearly all the liquid and have softened.

3. To serve, stir 1?2 cup of the yogurt into the oat mixture. Divide the oats among 4 bowls. Peel and chop the pear and top each bowl with some of the pear and a sprinkling of the reserved toasted nuts. Top each serving with 1 Tbsp. of the remaining yogurt. Store leftovers in the refrigerator, covered, for up to4 days.

Source: Hannaford fresh Magazine, November - December 2010