Scandinavian Muesli

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This recipe is from Eating Well's "Breakfasts that Fight Fat" group of recipes. Serve this Scandinavian cereal with low-fat yogurt or nonfat milk to start your day off with whole grains and some protein and calcium-rich dairy. You can substitute any combination of chopped dried or fresh fruit for the raisins-apricots, apples, figs, cherries or cranberries would all be delicious. Try walnuts or hazelnuts instead of the almonds if you like. Ground flaxseeds stirred in at the end provide a boost of heart-healthy omega-3s.
Ingredients
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes, or wheat flakes*
1/3 cup coarsely chopped almonds (1 3/4 oz)
2 Tbsps flaked coconut (sweetened or unsweetened)
1/2 cup raisins
2 Tbsps honey
1/2 tsp vanilla extract
Pinch of cinnamon
1/4 cup flaxseed, ground (optional)**
 
Directions
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.
 
Notes:
Yield: 8 servings (1/2 cup each)

Calories: 196
Total Fat: 5g
Fiber: g
Sodium: 6mg

* 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.

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

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Categories:
Meal   BreakfastCuisine   Scandinavian
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   more than 2 hours 
Features   Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegetarian




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