Recipe Image

Cranberry Muesli

  • 10 m
  • 8 h 10 m
EatingWell Test Kitchen
“There may be as many versions of muesli as there are breakfast cereals, but this one's modeled after the original Swiss wake-you-up—a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you'll have breakfast ready when you are.”


    • ½ cup low-fat plain yogurt
    • ½ cup unsweetened or fruit-juice-sweetened cranberry juice
    • 6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
    • 2 tablespoons dried cranberries
    • 1 tablespoon unsalted sunflower seeds
    • 1 tablespoon wheat germ
    • 2 teaspoons honey
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon salt


  • 1 Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
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