Nutrition Facts
Servings Per Container about 12
Serving Size ¼ cup (32 g)
Amount Per Serving
Calories 130
| % Daily Value* |
| Total Fat 3.5 g | 4% |
| Saturated Fat 1 g | 5% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 21 g | 8% |
| Dietary Fiber 3 g | 11% |
| Total Sugars 3 g | |
| Added Sugars 1 g | 2% |
| Protein 4 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 20 mg | 2% |
| Iron 1 mg | 6% |
| Potassium 158 mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole Grain Wheat, Whole Grain Rye, Barley, Whole Grain Oats, Whole Grain Triticale, Sliced Almonds, Sunflower Seeds, Raisins (Raisins, Sunflower Oil), Sorghum, Pumpkin Seeds, Cranberries (Cranberries, Sugar, Sunflower Oil), Blueberries, Red Tart Cherries (Cherries, Sugar, Sunflower Oil), Coconut Flakes, Hemp Seed, Flaxseed Meal.
Allergen Information:
Contains: Wheat, Tree Nuts (Almond, Coconut).
Suggested Use:
HAVE IT HOT: Stovetop: For hot cereal, bring 1 cup of water to a boil. Add ½ cup muesli, reduce heat to medium-low and simmer for about 7 minutes. Remove from heat, cover, and let stand for 2 minutes before serving. Makes 2 delicious servings. Microwave: Put ¼ cup muesli and ½ cup water or milk in a large bowl. Microwave on high for 3 minutes, stopping to stir once during cooking. Makes 1 marvelous serving., MAKE IT COLD: For cold cereal, add ¼ cup muesli to ½ cup yogurt, milk or fruit juice. Let sit for 5 to 10 minutes. Makes 1 terrific serving., TRY IT SWISS STYLE: To make 1 serving of Swiss-styl cereal, combine ¼ cup muesli, ½ cup yogurt and 1 cored and grated apply (including the peel). Cover and let sit in the refrigerator overnight., Additional Recipes on back label.
Other Information:
NON GMO Project VERIFIED, KOSHER PAREVE, 50%+ WHOLE GRAIN, HOT OR COLD CEREAL, EUROPEAN STYLE
Storage Instructions:
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.