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.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
- 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 the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
209 calories; 4g total fat; 1g total saturated fat; 4mg cholesterol; 190mg sodium; 37g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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