Müesli and Yogurt Breakfast
Cook Time: 5 minutes prep, 1–2 hours refrigeration
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/4 cup dried apricots, chopped
- 1/4 cup dates, chopped
- 1/4 cup dried cranberries, chopped
- 1/3 cup wheat bran
- 1/3 cup honey
- 1 cup plain, lowfat yogurt
- 1 cup 1% milk
1.In a medium sized bowl, combine oats, almonds, apricots, dates, cranberries and wheat bran.
2.Add honey, yogurt and milk and mix well.
3.Cover with plastic wrap and refrigerate for 1–2 hours until chilled.
- Müesli and Yogurt Breakfast from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource