Cranberry Muesli Recipes

MUESLI CRANBERRY BREAKFAST COOKIES

Muesli Cranberry Breakfast Cookies image

These easy muesli breakfast cookies are great for on-the-go eating.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

1/2 cup mashed ripe banana (1 medium)
1/2 cup natural peanut butter
1/3 cup real maple syrup
2 teaspoons vanilla
1 cup Nature Valley™ toasted oats muesli original
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
3/4 cup dried cranberries

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
Drop by heaping tablespoonsful 3 inches apart on cookie sheet. Dip back of spoon in water, and flatten dough slightly to form 2 1/2-inch round.
Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g

CRANBERRY ALMOND GRANOLA MUESLI

CRANBERRY ALMOND GRANOLA MUESLI image

Categories Fruit Nut Breakfast Bake Vegetarian Quick & Easy Yogurt Low Sodium Healthy

Yield 8 bowls

Number Of Ingredients 11

Ingredients

4 cups old-fashioned oats
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup almond oil
1/4 cup honey
1 teaspoon vanilla
2 cups dried cranberries
2 cups sliced almonds
4 cups apple cider
4 cups plain, non-fat yogurt

Steps:

Preheat oven to 300 degrees F. In a bowl mix the oats, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Meanwhile toast the almonds over moderate heat until golden brown and fragrant. Stir in cranberries and almonds with granola. Note: Seal granola mixture in an airtight container or self-sealing plastic bag. Store at room temperature for 2 weeks or in the freezer for 3 months. When ready to serve, spoon 1/2 cup of yogurt into the bottom of a serving bowl and top with 1/2 cup of apple cider and 1 cup of the cranberry almond granola mixture.

CRANBERRY MUESLI

Cranberry Muesli image

From EatingWell Magazine (2007), there may be as many versions of muesli as there are breakfast cereals, but this one's modeled after the original Swiss wake-you-up -- a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you'll have breakfast ready when you are.

Provided by kitty.rock

Categories Breakfast

Time 10m

Yield 2 - 2/3 cup servings, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup low-fat plain yogurt
1/2 cup unsweetened cranberry juice (or fruit-juice-sweetened)
6 tablespoons old fashioned oats (rolled oats, NOT quick-cooking or steel-cut oats)
2 tablespoons dried cranberries
1 tablespoon unsalted sunflower seeds
1 tablespoon wheat germ (or ground flax seed)
2 teaspoons raw honey
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ (or flax seed), honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

Nutrition Facts : Calories 188.2, Fat 4.6, SaturatedFat 1, Cholesterol 3.7, Sodium 191.7, Carbohydrate 31.4, Fiber 2.7, Sugar 18.3, Protein 7.2

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