Blueberry-Almond Muesli
Making your own version of this popular, healthy breakfast cereal ensures that you’re getting only the ingredients you need, like fibre and magnesium from the oats, and protein and calcium from the almonds.
Excerpted from Cooking to Conceive, copyright 2009, courtesy Chronicle Books
| Servings |
| 10servings (5 cups) |
| Servings |
| 10servings (5 cups) |
Ingredients
- 2 tbsp canola oil plus more for pan
- 3/4 cup maple syrup
- 1/4 tsp salt
- 2 cups rolled oats
- 1 cup raw almonds roughly chopped
- 3 tbsp sesame seeds
- 1 cup puffed rice cereal
- 1/2 cup unsweetened or lightly sweetened bran or corn flakes
- 1/2 cup dried blueberries
Servings: servings (5 cups)
Units:
|
Ingredients
Servings: servings (5 cups)
Units:
|
Instructions
- Preheat the oven to 325°F (160°C). Lightly oil a large baking pan or jellyroll pan.
- In a large bowl, whisk together oil, syrup, and salt. Stir in the oats, almonds, and sesame seeds, mixing to coat completely.
- Spread the mixture in an even layer 1/4-inch (6 mm) thick in the prepared pan and bake, stirring once midway through baking time, until the oats and almonds are golden brown, 25 to 30 minutes.
- Let cool completely and transfer to an airtight container.
- Stir in the puffed rice, bran flakes, and blueberries; store at room temperature for up to 2 weeks.
