Muesli With Red Berries Recipes
MUESLI WITH RED BERRIES
An Ina Garten recipe for a traditional Scandinavian breakfast with a twist. A delicious and healthy breakfast. Feel free to switch up the nuts and fruit to your liking. Experiement and have fun!
Provided by Kathy D @LifeIsGoodkd
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Put the oatmeal, hazelnuts, granola and salt together in a cereal bowl. Pour the water and honey over the mixture, stir, and set aside to soak for 12-15 minutes.
- Meanwhile, toss the strawberries, raspberries and sugar together in another bowl and allow to macerate while the muesli is soaking.
- When ready to eat, divde the muesli between 2 bowls; divide the berries between the oat mixtures and stir in. Serve at room temperature with a dollop of yogurt on top.
BERRIES AND JAM MILKSHAKES
Steps:
- Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.
HOMEMADE MUESLI WITH OATS, DATES & BERRIES
Packed with oats, pecans, seeds, dates, puffed wheat and berries, this delicious breakfast muesli will help you to start your day the right way
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 7m
Number Of Ingredients 8
Steps:
- Tip the oats into a frying pan and heat gently, stirring frequently until they are just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss so they cool quickly.
- Add the dates and puffed wheat, mix well until thoroughly combined, then serve topped with the yogurt and fruit, and a sprinkling of cinnamon, if you like.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
BIRCHER MUESLI
Essentially oats soaked in fruit juice, or milk, with nuts and fruit, Bircher muesli has a long history, and enough versions floating around to prove it. The original was created in the early 1900s by Maximilian Bircher-Benner, a Swiss doctor. It consisted of oats, grated apple, nuts, lemon and condensed milk and honey, but over time, people have gotten creative with the formula. This version is a choose-your-own-adventure recipe that is great to make ahead in large or small batches. Some recipes call for apple juice or applesauce for moisture, but this version uses creamy Greek yogurt instead. Tahini adds richness, but substitute another nut butter or skip it all together if you'd rather. Swap out the nuts and dried fruit to suit your tastes and what you have. (Dates are especially nice.) Thin individual servings with more milk, if needed, then top with additional fresh fruit, nuts and a drizzle of maple syrup. It's cool, creamy, chewy and crunchy all at once.
Provided by Yossy Arefi
Categories breakfast, brunch, snack
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a container with a lid, stir together the oats, yogurt, milk, apples, pecans, tahini (if using), raisins and cherries. Cover and refrigerate for at least 1 hour and up to 4 days.
- Stir before serving, and add a bit of milk if it has gotten too thick. Top individual servings with additional fresh or dried fruit, nuts and maple syrup.
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- How to choose a Bircher Müesli grain mix. The first ingredient you need is the raw grains, aka a müesli mix. Groceries in Switzerland sell many mixes intended specifically for making Bircher Müesli.
- Which liquid for the soak – milk vs. cream vs. apple juice? Some liquid is necessary to add a little fluidity to the mix. If you just add oats to yogurt, it gets very thick and stodgy.
- Fruit – dried, frozen, fresh? Even if you use no other fruit, you must add grated apples (unless you are allergic), which contribute to both the signature texture and flavor of Bircher Müesli.
- How long to soak the Müesli. How long of a soak? I find that you need about a two hour soak (in the fridge please) to get the oats soft enough to call it müesli.
- Which yogurt to use? Many recipes call for flavored yogurt (typically some sort of berry), which is an easy shortcut to flavor. If you have a yogurt you like, by all means use it.
- Müesli garnishes. Before serving, it’s nice to add a last minute garnish or stir in that adds a bit of crunch and freshness into this soft food. I usually just sprinkle a spoonful of a store bought nut/seed mix over the top and call it day.
- When to eat Müesli. Müesli is typically eaten for breakfast. But honestly, you can eat it any time of day. Most Swiss bakeries, cafes, groceries, convenience stores and even gas stations sell pre-made Bircher Müesli.
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