MARTHASTEWART.COM

Muesli with Yogurt

    • Photo: Antonis Achilleos
    View Gallery
    1 of 1

    The muesli can be stored in an airtight container at room temperature until ready to use, up to one week.
    Martha Stewart Living, March 2006
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 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

    • Directions

    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.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!