Since this recipe is so fast to make and easy to take, you can easily portion out the dry ingredients into individual resealable bags or containers to enjoy for breakfast or a snack at school or work.
Calories323 Per Serving
Protein10g Per Serving
Fiber8g Per Serving
Cost Per Serving$0.61
|Total Fat||12.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||6.5 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||51 g|
|Dietary Fiber||8 g|
1 fruit, 2 1/2 starch, 2 fat
1 1/2 cups rolled oats
1 1/2 cups whole-wheat bran flakes
1/2 cup raisinsOR
1/2 cup dried unsweetened cranberries
1/4 cup hulled sunflower seeds (dry-roasted preferred)
1/4 cup unsalted chopped walnuts (dry-roasted preferred)OR
1/4 cup unsalted chopped almonds (dry-roasted preferred)
4 cups fat-free milk or unsweetened almond milkOR
4 cups fat-free plain yogurt
In a medium bowl, stir together the oats, bran flakes, raisins, sunflower seeds, and nuts.
Put 1 cup of the oat mixture in each bowl. Pour 1 cup milk in each bowl. (If using the yogurt, spoon 1 cup on top of the mixture.) Stir to combine.
Tip: Store the muesli in an airtight container for up to one month at room temperature.
Tip: To keep nuts from spoiling, store them in an airtight container in the refrigerator for up to six months or in the freezer for up to one year.