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.

Makes 2 servings, about 2/3 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 8 hours 10 minutes (includes chilling overnight)

EASE OF PREPARATION: Easy

1/2 cup low-fat plain yogurt
1/2 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
1/4 teaspoon vanilla extract
1/8 teaspoon salt

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.

NUTRITION INFORMATION: Per serving: 209 calories; 4 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 37 g carbohydrate; 8 g protein; 3 g fiber; 190 mg sodium; 266 mg potassium.
Nutrition bonus: Calcium (15% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 1/2 other carbohydrate, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

I did make it (almost) 'as is' and it was absolutely delicious. I confess I substituted almonds for the sunflower seeds because I had them handy, breaking my usual rule of following a recipe exactly the first time around. As a Swiss, and lover of Bircher Muesli I give this two thumbs up! Delicious and nutritious and a great breakfast - or for me, a mid morning snack at the office! Or a delicious addition to a brunch menu.

Katherine, Tukwila, WA

This was fantastic! I used unsweetened pomegranate juice and slivered almonds and put in a little more honey (1 T). I think next time I'll also add unsweetened coconut. (OK I'll also admit I used full fat goats milk yogurt. It was sooo worth it.)

Anonymous, Toronto, ON

I tend to skip breakfast and lunch because I don't have time to make anything, but this recipe was great because I could make it ahead of time and eat it throughout the week. It was delicious and a little bit really fills you up!

Caroline, Washington, DC

So yummy and easy to make! I love the tang of the cranberry juice. I used the unsweetened kind and was worried it might be too tart, but the dried cranberries really do add a lot of sweetness.

Penelope, Burlington, VT