Cranberry Muesli

Written by Karen on January 8th, 2009
Before soaking

before soaking

Mue-what?  Muesli (mews-lee) is Swiss by origin, where in the 1900′s a doctor prescribed it for his patients needing a diet rich in fresh fruit and vegetables. (Alas, no veggies in this one.)  Mues relates to an old English word meaning moose, or pottage, and that’s just how to describe this breakfast dish.

All the ingredients of muesli are considered important elements of a healthy diet.  It can contain up to two servings of fresh fruit, reducing risk of cancer and other age-related diseases.  Whole grains are high in fiber, and when soaked, are easier to digest.  Oats, as you know, are beneficial in reducing cholesterol and therefore good for the heart.  Seeds provide healthy fats and essential amino acids; and yogurt is an excellent source of calcium and protein.  Cranberries are great for the kidneys and probably on sale post-holidays. 

Cranberry Muesli
Serves 2

1/2 C plain organic yogurt
1/2 C unsweetened cranberry juice
8 TB old-fashioned rolled oats (not quick cooking)
2 TB dried cranberries (or fresh blueberries)
1 TB raw unsalted sunflower seeds
1 TB wheat germ
2 TB honey or agave nectar
1/2 tsp. vanilla extract
1/8 tsp. sea salt

Combine all in medium bowl, cover and refrigerate for min. of 8 hours and up to one day.  Make it the night before and you’ll have breakfast ready when you are…

ready to eat

ready to eat

>>Notes: For more flavor, toast the oats first.  You can also add nuts – slivered almonds or chopped walnuts – and cinnamon before serving.

1 Comments so far ↓

  1. Jan

    This looks FANTASTIC can’t wait to try it!

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