Cranberry Muesli

From EatingWell: November/December 2007 — Subscribe Now!

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.

READER'S COMMENT:

"The flavor of the raw oats overpowered everything else and I discovered that I don't care for it! I'll just stick to the Stove-top Granola recipe. "

2 servings, about 2/3 cup each

Active Time: 10 minutes

Total Time: 8 hours 10 minutes (includes chilling overnight)

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 209 calories; 4 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 37 g carbohydrates; 8 g protein; 3 g fiber; 190 mg sodium; 266 mg potassium.

Nutrition Bonus: Calcium (15% daily value)

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 1/2 other carbohydrate, 1/2 fat