Monday, October 26, 2009

Homemade Muesli

I haven't made this recipe yet but found it online and I think the kids will like it. It seems pretty similar to the homemade granola recipes I make.

(UPDATE: I have made this recipe and think it is our new favorite "granola". It is easy and quick and tastes great too!)

Scandinavian Muesli
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes or wheat flakes (see Note)
1/3 cup coarsely chopped almonds (1 3/4 ounces)
2 tablespoons flaked coconut (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional; see Tip)

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

Makes 8 servings, about 1/2 cup each.

Per serving:196 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrate; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium. Nutrition bonus: Fiber (18% daily value).

Ingredient Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

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