Mueslibars Food

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HOMEMADE MUESLI



Homemade Muesli image

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

4 cups whole oats
1 cup crispy rice cereal
½ cup coarsely chopped pecans
½ cup coarsely chopped almonds
½ cup raw sunflower seed kernels
½ cup dried cherries
½ cup golden raisins

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



Muesli image

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

4 ½ cups rolled oats
½ cup toasted wheat germ
½ cup wheat bran
½ cup oat bran
1 cup raisins
½ cup chopped walnuts
¼ cup packed brown sugar
¼ cup raw sunflower seeds

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



Muesli Bars image

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

185 g rolled oats
6 Weetabix, crushed lightly
90 g raisins
60 g dried apricots, chopped
1/2 cup honey
1 cup orange juice
2 egg whites

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)



Muesli Bars (Gluten, Dairy and Egg-Free) image

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

1 cup peanut butter
1 cup canola oil
1 cup honey (-OR- vegan alternative)
1/2 cup light corn syrup
5 cups mixed gluten-free cereal
1 cup unsalted peanuts
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup pepitas
1 cup chopped dried apricots or 1 cup chopped dates
1/2 cup rice bran (optional)

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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