Preheat oven to 325\u00b0F. Line 2 oven trays with baking paper.
In a small bowl, combine water and baking soda, stirring to dissolve. Add butter and syrup.
In a large bowl, stir muesli, flour, sugar, apple and cinnamon together. Pour in butter mixture, mixing until well combined.
Place heaped tablespoons of mixture on trays, 2 1/2 inches apart. Bake in 2 batches, for 10-12 minutes each, until lightly golden. Cool on trays for 10 minutes before transferring to wire racks to cool completely. Store in an airtight container.
Chop the preserved ginger and put in a blender or food processor with the syrup, apricots, muesli and milk.
Process until smooth, adding more milk if necessary.
Serve in wide glasses.
Put the oats, milk and Fruche in a medium bowl and stir well and cover with plastic wrap and put in the fridge for 6 hours or overnight until most of the liquid has been absorbed.
Stir cranberries into the oat mixture.
Divide the muesli between bowls and top with the pecans to serve.
VARIATION - replace the cranberries with 140 grams tub of diced peaches in natural juice, drained and the pecans with slivered almonds.
In a large bowl, mix together the flour, raisins, muesli, bran, sugar, baking soda and salt.
In a separate bowl, whisk together the yogurt, milk, oil and molasses.
Stir into the dry ingredients and mix just until moistened.
Spoon the batter into large greased or paper-lined muffin cups, filling to the top.
Sprinkle with the rolled oats.
Bake in a 400 degree F oven for 20 minutes or until the tops are firm to the touch.
pray with oil.
Combine muesli, flour, dried fruit and sugar
Preheat oven to 180\u00b0C Spray 6 muffin pan holes with cooking oil, or line with paper cases.
Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork.
Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
Serve 2 muffins each with cheese.
Place all ingredients into a mixing bowl. Stir to combine.
Transfer muesli to an airtight container for storage.
Lightly shake container before serving the muesli.
Serve with chilled soy or dairy milk.
Mix the honey in with the muesli and bake in a 200\u00b0C oven for 5 - 10mins.
Layer the muesli, fruit and yogurt into clear plastic cups or a bowl.
Dust with cinnamon and serve.
rocess 1 1/4 cups muesli in food processor til finely
nd the vinegar from the recipe, and then just don't
tir in 1/3 cup muesli.
Add milk to flour
hopped banana, 2/3 cup muesli, and flax seeds.
Line
ggs.
Combine the flours, muesli, wheatgerm and baking powder in
1. The warm muesli was prepared by the outdoor
Combine the fruit in a bowl.
Using four glasses (parfait are great), distribute half of the fruit between the four glasses.
Add a layer of yoghurt over the fruit and another of muesli.
Repeat layers and chill, then serve and enjoy.
nd mix well. Add the muesli and mix well until you
aramelized.
For the bircher muesli, combine oats and apple juice
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Combine flour, muesli, sugar and pumpkin pie spice. Whisk together yogurt, milk, oil and egg. Add to dry ingredients along with grated apple and mix until just combined. Distribute between papers liners and sprinkle with extra muesli. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
Grease and line an 11x7 inch baking pan with parchment paper. Combine muesli, almonds and 1 cup chocolate chips. Set aside.
Heat butter, vanilla, honey and sugar in a small saucepan over medium heat for 3 mins, or until sugar has dissolved. Bring to a boil, reduce heat and simmer, without stirring, for 5 mins. Let cool for 5 mins then mix with muesli mixture.
Transfer to prepared pan, sprinkle with remaining chocolate and press down firmly with the back of a spoon. Set aside at room temperature to cool. Slice.