A great low-fat breakfast choice that is ready to eat in the morning if prepared the night before. It can be made ahead and it stores well, refrigerated, for 2 to 3 days. Garnish with fresh seasonal fruit if desired.
Ingredients
|
2/3 cup
|
quick-cooking rolled oats
|
150 mL
|
|
2 cups
|
2% milk
|
500 mL
|
|
1/4 cup
|
granulated sugar
|
50 mL
|
|
1/4 tsp
|
ground cinnamon
|
1 mL
|
|
1 1/2 cups
|
lower-fat plain yogurt
|
375 mL
|
|
1 1/2 tsp
|
lemon juice
|
7 mL
|
|
2
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medium apples (unpeeled)
|
2
|
|
2
|
medium bananas
|
2
|
Instructions
Step 1
In a bowl, stir oats into milk; let stand for 15 minutes. Stir in sugar and cinnamon.
Step 2
Combine yogurt and lemon juice. Dice apples; stir into yogurt mixture. Stir into softened oats. Refrigerate.
Step 3
At serving time, slice bananas and stir into mixture.
Nutrition & Notes
Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
193
Saturated / saturés
1.3 g
+ Trans / trans
0.1 g
Cholesterol / Cholestérol
10 mg
12%
Carbohydrates / Glucides
35.8 g
Sugars / Sucres
26.4 g
Protein Protéines
7.2 g
7%
Vitamin A / Vitamine A
12%
Vitamin C / Vitamine C
Dietitian’s Message
Because it’s easily prepared, eaten and digested, this muesli is particularly popular with athletes who are on the go.
Contributors
Blair Woodruff and Kurt Zwingli, Chefs
Cathy Thibault, Dietitian