Almond Rye Flake Oat Meal Recipes
TOASTED MUESLI
Provided by Bobby Flay
Time 30m
Yield about 6 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
- Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.
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RYE AND OAT MUESLI WITH DRIED CHERRIES AND HAZELNUTS
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- Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Transfer to the oven and toast until darker in color and fragrant, about 10 minutes. Transfer the hazelnuts to a clean kitchen towel and cover. Let the nuts steam for a few minutes and then rub them vigorously with the kitchen towel to remove some of the skins. Coarsely chop the hazelnuts and transfer to a large bowl. Set aside.
- On the same sheetpan, place the rye flakes, oats, cardamom, wheat bran and salt in a single layer. Return the baking sheet to the oven and bake until the rye flakes and oats are golden brown and toasty, about 15 minutes, stirring halfway through.
- Remove the pan from the oven and transfer the toasted oat and rye mixture to the large bowl with the hazelnuts. Add the dried cherries and stir to combine. Enjoy immediately OR store in an airtight container at room temperature for up to two weeks.
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