Toasted Many-Grain Muesli

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This recipe makes 16 servings
Recipe Nutrition Info Comments 0
Chef's View
This crunchy blend of grains, seeds, and nuts is loaded with fiber, iron, and vitamins. We eat it like cereal, with low-fat or nonfat milk. It’s also tasty served over low-fat or nonfat yogurt (choose a variety without added sugars) and topped with fresh berries, adding a dose of bone-building calcium and antioxidants.


  • 2 1/4 cup(s) oats, old-fashioned
  • 1/4 cup(s) wheat germ
  • 1/4 cup(s) pumpkin seeds
    or slivered almonds
  • 1/4 cup(s) nuts, walnuts
  • 1/4 cup(s) oil, canola
  • 3 tablespoon sugar substitute
  • 1/2 teaspoon cinnamon, ground


  • 1

    Preheat the oven to 375 F. In a large bowl, combine the oats, wheat germ, seeds, and nuts. In small cup, combine oil, sugar substitute, and cinnamon; fold this mixture into the dry ingredients until thoroughly coated.

  • 2

    Spread mixture evenly onto a baking sheet. Bake 15 to 20 minutes, until lightly golden, stirring often. (Mixture burns quickly, so keep an eye on it.) Let cool. Muesli will keep, tightly covered at room temperature, for 2 weeks.

Kitchen Tip: Watch the mixture carefully toward the end of the cooking time – it can burn quickly. The cereal will crisp as it cools.

Nutritional Information Amount Per Serving
  • Calories135
  • Total Fat7g
  • Saturated Fat1g
  • Sodium1mg
  • Carbohydrates14g
  • Dietary Fiber4g
  • Protein4g
  • Cholesterol-
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