|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|
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.
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