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Thrive On

Cranberry Muesli

Low SodiumLow PotassiumLow ProteinVegetarianHeart HealthyEgg-FreeNo ShellfishNut-FreeBreakfast
about 1 1/3 cups
Active time: 10 minutes
Total time: 8 hours 10 minutes

Nutrition Per Serving

  • Calories228 cal
  • Total Fat4.6 g
  • Saturated Fat1.1 g
  • Cholesterol4 mg
  • Sodium191 mg
  • Carbohydrate Total41.3 g
  • Protein7.7 g
  • Phosphorus249 mg
  • Potassium328 mg
  • Fiber3.3 g
  • Calcium130 mg


  • ½ cup low-fat plain yogurt
  • ½ 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
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt


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.


  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.


  • To make ahead: Cover and refrigerate for up to 1 day.
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