HOMEMADE MUESLI
This beats the oats out of the boxed variety! Store tightly covered. Scoop a serving into a bowl and add skim milk (and sugar substitute, if you like).
Provided by Michelle Pavón
Categories World Cuisine Recipes European Swiss
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 49.1 g, Fat 15.3 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 1.5 g, Sodium 32.5 mg, Sugar 11.8 g
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
MUESLI BARS
I've been making these for years as I find most commercial bars too dry for me. These make a soft, low-fat bar. Store in an air-tight container. (Australian measurements used.)
Provided by auntchelle
Categories Breakfast
Time 45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Line 18 x 28cm tin with non-stick baking paper and pre-heat oven to 180 deg Celsius.
- Put oats, Weetabix, raisins and apricots in a bowl, and mix.
- In a small saucepan, blend honey and orange juice over medium heat. Bring to boil, then reduce heat and simmer for 10 minutes, or until mixture is thick and syrupy.
- Stir honey mixture into oat mix then stir in the egg whites.
- Press mixture into prepared tin and bake for 20-25 minutes, or until golden. Cool in tin. Cut into 14 bars.
MUESLI BARS (GLUTEN, DAIRY AND EGG-FREE)
These bars are easy to make and are great for breakie on the run or for school lunches. They can be made vegan by substituting the honey with another sweet syrup, such as rice or corn syrup, or even golden syrup. Use a mix of any cereals such as corn flakes, rice bubbles/pops, quinoa flakes, poha, muesli, etc. It's also a great way to empty out all those scraps of cereal in the bottom of the box that the kids won't eat. The trick to getting these to hold together well is to press the mixture into the pan very, very firmly.
Provided by bearhouse5
Categories Bar Cookie
Time 30m
Yield 16-24 bars
Number Of Ingredients 12
Steps:
- Turn oven on to 300°F (150°C).
- Line a 26 x 36 cm x 5 cm (11 x 14 x 2") pan with baking paper (silicon paper).
- Mix together all the dry ingredients - cereal, seeds, nuts, fruit etc.
- In a saucepan melt the peanut butter, oil, honey and corn syrup together. When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
- Add to dry ingredients and mix well.
- Press very, very firmly into prepared pan.
- Bake at 300°F (150°C) for 15 minutes.
- Cool completely in fridge. When cool cut into bars.
- Wrap bars individually in glad wrap or sandwich bags. Store in fridge.
Nutrition Facts : Calories 487.7, Fat 34.8, SaturatedFat 4.5, Sodium 85.1, Carbohydrate 42.2, Fiber 3.4, Sugar 28.2, Protein 9.3
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