Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup / 250 ml | large-flake rolled oats |
| 1/2 cup / 125 ml | rye flakes, sich as Bob's Red Mill Creamy Rye FLakes |
| 1/2 cup / 125 ml | wheat germ |
| 1/2 cup / 125 ml | dried cranberries |
| 1/4 cup / 50 ml | whole flaxseed |
| 1/4 cup / 50 ml | coarsely chopped walnuts |
| 1 tsp / 5 ml | cinnamon |
| 3 cups / 750 ml | low fat (1% MF or less) plain or vanilla yogurt |
| 1.5 cups / 375 ml | fresh blueberries |
Directions
In a large mixing bowl, toss together rolled oats, rye flakes, wheat germ, cranberries, flaxseed, walnuts, and cinnamon.
Store in an airtight container for up to a month, or serve immediately with yogurt and fresh blueberries.
Tip: For a nuttier flavour, first toast the oats, rye flakes, wheat germ, and walnuts for 5 to 7 minutes at 350˚F (180˚C) on a cookie sheet until lightly brown and fragrant.
Serves 6
Nutrition per 1/2 cup (125 ml) serving of dry muesli: 285 cal, 11 g pro, 9 g total fat (1 g saturated fat), 43 g carb, 9 g fibre, 0 mg chol, 3 mg sodium
Nutrition per 1/2 cup (125 ml) serving of muesli with 1/2 cup (125 ml) yogurt and 1/4 cup (50 ml) blueberries: 368 cal, 18 g pro, 9 g total fat (1 g saturated fat), 57 g carb, 10 g fibre, 2 mg chol, 92 mg sodium
Source: Leslie Beck's Healthy Kitchen