Prep 10 mins
Cook 0 mins
From EatingWell Magazine (2007), 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.
- 1⁄2 cup low-fat plain yogurt
- 1⁄2 cup unsweetened cranberry juice (or fruit-juice-sweetened)
- 6 tablespoons old fashioned oats (rolled oats, NOT quick-cooking or steel-cut oats)
- 2 tablespoons dried cranberries
- 1 tablespoon unsalted sunflower seeds
- 1 tablespoon wheat germ (or ground flax seed)
- 2 teaspoons raw honey
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ (or flax seed), honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
Granted, I used flavored yogurt, dropped the honey and vanilla and dried cherries instead of cranberries, so I barely followed the recipe. However, i just think this isn't my thing, I think I didn't care for the consistency of the oats. Not bad, but not really great. The recipe however, did work as advertised. If you do like it, it's a great grab and go breakfast.
This recipe worked perfectly- unfortunately it just wasn't to my taste. I didn't care for the texture of the wheat germ. I did enjoy the combination of the cranberries and juice, and will incorporate that into my usual granola and yougurt combination. Thanks for posting! Made for ZWT7- Emerald City Shakers
Taste was great - used Ocean Spray Cran-Pomegranite light (but only because that was in the fridge) found it way to runny though. Will try again with double oatmeal.