Oat and Wheat Muesli Recipe

This homey, hearty breakfast stores well in a covered container in the refrigerator for up to two days. So if you cook up some on Sunday night, you'll have a homemade breakfast Monday and Tuesday mornings. Tuesday night, you might want to make some more!

Ingredients:

1/2 cup whole wheat berries, uncooked

1/4 cup honey
2 cups coarsely grated,  not unpeeled apple

1 1/2 cups Irish oatmeal (not quick-cooking), uncooked

1/2 cup raisins

2 cups unsweetened apple juice

1 cup nonfat plain yogurt

1/4 cup toasted wheat germ

3 tablespoons toasted silvered almonds

Method:

Cook wheat berries in boiling water, just enough to cover, 15 minutes; drain and cool.

Combine wheat berries, oatmeal, raisins, and apple juice in a heavy medium saucepan; bring to a boil, stirring constantly. Remove from heat and let cool to room temperature. Stir in yogurt, honey, apples, wheat germ, and almonds; refrigerate 4 hours or overnight before serving. Serve hot or cold.

Per Serving: 300 Calories, 3 g Fat (0 g Saturated), 1 Cholesterol, 40 mg Sodium, 7 g Protein, 65 g Carbohydrates

A Great Source of Fiber (5 g)

More Breakfast recipes for Low Carb Diabetic Diet