• 1/2 cup low-fat plain yogurt
• 1/2 cup unsweetened or fruit-juice-sweetened cranberry juice
• 6 tablespoons old-fashioned rolled oats (not quick-cooking or steel-cut)
• 2 tablespoons dried cranberries
• 1 tablespoon unsalted sunflower seeds
• 1 tablespoon wheat germ
• 2 teaspoons honey
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

Tips

To Make Ahead: Cover and refrigerate for up to 1 day.

Per serving: 212 calories; 4 g fat (1 g saturated fat, 1 g mono unsaturated fat); 4 mg cholesterol; 37 g carbohydrates; 8 g protein; 3 g fiber; 190 mg sodium; 276 mg potassium

Nutrition Bonus: Calcium (15% daily value)

Exchanges: 1 starch, 1 fruit, 1/2 other carbohydrate, 1/2 fat

Contributed by: EatingWell.com

There may be as many versions of muesli as there are breakfast cereals, but this one’s modeled after the original Swiss wake-you-up—a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are.