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Muesli with Yogurt

HG Cooks

Muesli with Yogurt

Recipe by Martha Stewart Test Kitchen

We asked our team to share their favourite recipes, for a little inspiration. A yummy start to the day, this is a go-to for Operations Manager Marc Tassy and his wife, served with yogurt, fresh fruit and raw honey. Tip: If you don't feel like making the Muesli, Alpen is a great substitute.

Serves 8



  • 4 cups (32 oz) plain low-fat yogurt

For muesli:

  • 1 ½ cups old-fashioned rolled oats

  • ¼ cup wheat germ

  • ¼ cup dried currants

  • ¼ cup dried apricots, finely chopped

  • ⅓ cup whole raw almonds, toasted and coarsely chopped

  • ⅓ cup sunflower seeds, toasted

For garnish:

  • 1 small apple, halved, cored, and cut into ¼-inch-thick slices

  • 2 tablespoons plus 2 teaspoons honey


  • Stir together oats, wheat germ, currants, apricots, almonds, and sunflower seeds in a medium bowl. 

  • For each serving, top 1/2 cup yogurt with 1/4 cup muesli; arrange apple slices on top. Drizzle with 1 teaspoon honey.

Tip: The muesli can be stored in an airtight container at room temperature until ready to use, up to one week.

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