Whole Grain Muesli with Blueberries, Walnuts and Flax

Breakfast.
This hearty muesli is delicious when combined with plain or vanilla yogurt and fresh blueberries.

Whole Grain Muesli with Blueberries, Walnuts and Flax

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 chopped wlanuts
1 tsp / 5 ml cinnamon
3 cups / 750 ml plain or vanilla yogurt, 0-1% MF
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. 

Serves 6

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

Tip: For a nuttier flavour, first toast the oats, rye flakes, wheat germ and walnuts for five to seven minutes at 350˚F (180˚C) on a baking sheet until lightly brown and fragrant.

Source: Leslie Beck's Healthy Kitchen