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Muesli with Yogurt


Try oat-and-nut-rich muesli with apple slices and low-fat yogurt for a breakfast that will get you up and going.

  • Servings: 8

Photography: Antonis Achilleos

Source: Martha Stewart Living, March 2006


  • 4 cups (32 ounces) plain low-fat yogurt

For the Muesli

  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup wheat germ
  • 1/4 cup dried currants
  • 1/4 cup dried apricots, finely chopped
  • 1/3 cup whole raw almonds, toasted and coarsely chopped
  • 1/3 cup sunflower seeds, toasted

For the Garnish

  • 1 small apple, halved, cored, and cut into 1/4-inch-thick slices
  • 2 tablespoons plus 2 teaspoons honey


  1. Stir together oats, wheat germ, currants, apricots, almonds, and sunflower seeds in a medium bowl.

  2. For each serving, top 1/2 cup yogurt with 1/4 cup muesli; arrange apple slices on top. Drizzle with 1 teaspoon honey.

Cook's Notes

The muesli can be stored in an airtight container at room temperature until ready to use, up to one week.

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