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 to 4 days.

Source: Hannaford fresh Magazine, November - December 2010