Cranberry Muesli

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This recipe is from Eating Well's "Breakfasts that Fight Fat" group of recipes.
1/2 cup low-fat plain yogurt
1/2 cup unsweetened, or fruit-juice-sweetened cranberry juice
6 Tbsps old-fashioned rolled oats (not quick-cooking or steel-cut)
2 Tbsps dried cranberries
1 Tbsp unsalted sunflower seed
1 Tbsp wheat germ
2 tsps honey
1/4 tsp vanilla extract
1/8 tsp salt
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.
Yield: 2 servings (2/3 cup each)

Calories: 209
Total Fat: 4g
Fiber: 3g
Sodium: 190mg

Make Ahead Tip: Cover and refrigerate for up to 1 day.
Meal   BreakfastCuisine   European
Dish   Main DishMain Ingredient   Rice/Grains
Prep Time   less than 15 minutesCooking Time   more than 2 hours
Features   Diabetic-Friendly, Low-Calorie, Low-Fat, Low-Sodium, Vegetarian

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