Toasted Swiss Muesli Cereal Recipes

SWISS MUESLI RECIPE

Steps:

• Place the oats in a large skillet. Heat over medium heat, stirring often until the oats are fragrant and golden, 4-5 min. Remove the pan from the heat and add the wheat germ and cinnamon. Mix to combine. Remove the oats from the skillet and let cool. Store prepared toasted oat mixture in an airtight container in the pantry until you are ready to make your cereal.
• Place almonds and walnuts in a large skillet and toast over medium heat, stirring often, until fragrant, 3-4 min. Remove the nuts from the skillet and let cool. Store toasted nuts in an airtight container in the pantry until you are ready to use them.
• Mix ½ cup of the toasted oats mixture with ¼ cup toasted almonds and walnuts. Add ½ diced apple and 2 Tbsp raisins. Drizzle with honey to sweeten, as desired. Pour milk over the cereal and enjoy.
• Soak ½ cup of the oat mixture with ½ cup water (juice or milk) and refrigerate 12 hours or overnight. When you are ready to eat, mix in ¼ cup toasted almonds and walnuts, ½ diced apple, and 2 Tbsp raisins. Sweeten as desired with honey.

TOASTED MUESLI

Steps:

• Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
• Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

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).

BIRCHER MUESLI (SWISS OATMEAL)

Steps:

• Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.

MUESLI CEREAL

Steps:

• Soak oats and dried fruit in 2/3 cup water in the refrigerator overnight.
• Drain water. To serve, add almond milk and top with nuts and seeds.

TOASTED MUESLI

Steps:

• Preheat oven to 325 degrees. Combine all ingredients in a bowl; mix well to coat. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring once, until oats are lightly golden, about 20 minutes. Let cool completely.

TOASTED SWISS MUESLI CEREAL

Steps:

• Preheat oven to 350°F (180°C).
• Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
• Add oil and honey to the bowl and stir until all ingredients are well combined.
• Pour contents of bowl unto an ungreased cookie sheet.
• Distribute contents on cookie sheet so that they cook evenly.
• Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking).
• Once baked, remove cookie sheet from oven and let the oat mixture cool.
• Once sufficiently cooled stir in the dried fruit.
• Store the muesli in an airtight container for up to a month.

SWISS-STYLE CEREAL (MUESLI)

Steps:

• Spread the filberts on a rimmed baking sheet, and the almonds on another; bake in a 350° oven for 5-8 minutes, or until very lightly browned; shake pans occasionally.
• Let nuts cool; rub filberts in your hands to loosen as much of the brown exterior as possible, then blow or fan off the chaff, chop filberts and almonds coarsely (chop in a hand chopper, rather than a food processor, which may turn the nuts into butter!)
• Blend nuts with oats, wheat germ, currants, apricots, and sugar.
• Store in a tightly closed container at room temperature.
• Serve in bowls with milk or cream; top with fruit if you like or pack it up to take camping or back-packing!

HOMEMADE MUESLI

Steps:

• Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

MUESLI

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.