Swiss-Style Cereal (Muesli) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Need some fiber? Here ya go! This is great served for a nutritious breakfast with milk and/or fruit or you can pack it into small ziploc bags to pack for energy food on hiking trips. This is a flexible recipe...don't like dried currants? Use dried cranberries, etc. Ingredients:
1 cup whole filberts |
1 cup whole blanched almond |
3 cups quick-cooking rolled oats |
3/4 cup sweetened wheat germ |
1 cup dried currant |
2/3 cup finely chopped dried apricot |
3/4 cup firmly packed brown sugar |
milk (optional) or cream (optional) |
fresh fruit (such as sliced bananas or strawberries or canned mandarin oranges) (optional) |
Directions:
1. 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.
2. 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!)
3. Blend nuts with oats, wheat germ, currants, apricots, and sugar.
4. Store in a tightly closed container at room temperature.
5. Serve in bowls with milk or cream; top with fruit if you like or pack it up to take camping or back-packing!
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