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Cranberry Muesli

November/December 2007

Your rating: None Average: 4.2 (81 votes)

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:
"Really great. I used pumpkin seeds instead of sunflower. "
Cranberry Muesli Recipe

Makes: 2 servings, about 2/3 cup each

Active Time:

Total Time:

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

  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.

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)

Carbohydrate Servings: 2 1/2

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


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