MUESLI BARS I
These bars are a great lunch box treat. Use almonds or macadamia nuts as a variation.
Provided by Martha
Categories Desserts Cookies Bar Cookie Recipes
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In medium sauce pan, over low heat, combine butter or margarine, brown sugar and honey. Cook, stirring, until butter or margarine is melted and sugar is dissolved. Remove from heat. Add oats, nuts, coconut and sesame seeds. Mix with a wooden spoon until well combined. Press mixture evenly into the prepared baking pan.
- Bake for 15 to 18 minutes in the preheated oven, until the top is golden brown. Let cool in the pan and cut into bars.
Nutrition Facts : Calories 111 calories, Carbohydrate 10.5 g, Cholesterol 12.2 mg, Fat 7.6 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 5.8 mg, Sugar 6.7 g
OVEN BAKED MUESLI
A yummy alternative to store bough cereals. This is similar to granola and has some healthy tasty ingredients! Adapted from The Garden of Vegan cookbook. I like this with almond milk! :)
Provided by Sharon123
Categories Breakfast
Time 1h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 225* In a large bowl, combine all ingredients and stir together until well mixed.
- On a lightly oiled 9x13" pan, spread mixture evenly and bake for 1 hour, stirring every 15 minutes.
- Let cool and stir in optional dried fruit.
- Store in an airtight container.
- Makes about 8 cups.
MUESLI
This is a nutritious and delicious breakfast cereal. Use any type of dried fruit you desire! You can also use almonds in place of walnuts if you like. Wonderful when served in bowls with milk and fresh berries or sliced fresh fruit.
Provided by Anonymous
Categories Breakfast and Brunch Cereals
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 31.8 g, Fat 5.7 g, Fiber 4.8 g, Protein 6.1 g, SaturatedFat 0.7 g, Sodium 3.9 mg, Sugar 9.4 g
TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE
Simple and delicious toasted muesli with almonds, coconut and dark chocolate. This muesli is a healthy, homemade breakfast. Feel free to change up the mix-ins; just replace the almonds, coconut and chocolate with about 3 cups nuts and/or dried fruit (add the dried fruit after the muesil has cooled, like you do with the chocolate in the recipe below). Recipe yields approximately 7 cups muesli.
Provided by Cookie and Kate
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
- In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later.
- Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.
- Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!
- Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).
Nutrition Facts : ServingSize 1/2 cup, Calories 326 calories, Sugar 3.7 g, Sodium 169.7 mg, Fat 15.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 7.4 g, Protein 11 g, Cholesterol 0 mg
MUESLI MUFFINS RECIPE BY TASTY
Here's what you need: unsalted butter, light brown sugar, large eggs, vanilla extract, unsweetened applesauce, all purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground allspice, ground cardamom, kosher salt, muesli, date, shredded apple, buttermilk, muesli, cold butter, light brown sugar
Provided by Lorna Maseko
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425° F. Grease or line 2 muffin tins with paper liners.
- In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
- Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
- Add the vanilla and combine.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
- When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
- Cover and place the bowl into the refrigerator for an hour.
- In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
- Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
- Place the muffin tins in the oven and bake for 5 minutes.
- After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
- Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
- Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
- Serve warm.
Nutrition Facts : Calories 1051 calories, Carbohydrate 174 grams, Fat 34 grams, Fiber 11 grams, Protein 19 grams, Sugar 80 grams
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- In a large bowl, pour wet ingredients over the muesli and stir until evenly coated (you can toast the muesli first in the oven for 7-9 minutes at 350 until browned for extra flavor!)
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- Preheat oven to 375 degrees F. In a large mixing bowl combine oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, ginger, nutmeg and salt. Toss the dry ingredients together with a spoon until well mixed. Drizzle in the maple syrup and vanilla. Using clean hands, mix the dry ingredients with the wet until they are evenly coated with the maple syrup. Spread the mixture out onto a baking sheet in a thin, even layer.
- Toast the mixture for 12-15 minutes, stirring once every 4 minutes, until the oats are dry and fragrant and the nuts and coconut flakes begin turning golden. The mixture on the outer edges of the pan will toast faster than the mixture in the middle of the pan, so be sure to stir from the outer edges inward so that everything cooks evenly. While muesli is toasting, clean out your mixing bowl and dry it, you'll need it again soon.
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- Then top with pecans and remaining peaches, putting in a pattern if you like. Then pour the liquid left in the bowl evenly over everything. Drizzle melted butter over top.
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