Muesli With Strawberries And Hazelnuts Recipes

MUESLI WITH RED BERRIES

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.

HONEY MUESLI WITH RASPBERRIES & HAZELNUTS

Steps:

• Mix oats, orange juice and 300ml/½ pint cold water in a bowl. Cover with cling film and leave in the fridge overnight.
• The next morning, stir in the yogurt, honey and lemon zest. Quarter and core the apples, grate them in and stir well. Spoon into bowls and top with raspberries and toasted hazelnuts. Pour on a little single cream, if you like.

MUESLI WITH HAZELNUTS CHOCOLATE

Steps:

• Grease a 19 x 29cm rectangular shallow oven tray. Put baking paper on the bottom of the pan and extend over 2 opposite sides.
• Combine muesli cereals, NESTLÉ Sweetened Condensed Milk, water, melted butter, eggs and vanilla in a mixing bowl. Mix until well combined.
• Pour mixture into a prepared oven tray and bake in preheated oven at 170˚C for 20 minutes or until it becomes firm. Set aside to cool.
• For the topping: Combine butter, NESTLÉ Cream and hazelnuts chocolate paste in a medium saucepan and place over medium heat with constant stirring for few moments or until mixture is smooth and well combined (don't over heat).
• Pour NESTLÉ Cream mixture over the cooled mixture.
• Chill in the refrigerator until it sets. Slice and serve.

HEALTHY CHOCOLATE FUDGE WITH MUESLI CRUMBLE

Steps:

• Chop the pumpkin seeds and hazelnuts with a knife until medium fine.
• Mix with the porridge.
• Lightly fry together in a pan without fat.
• Remove from the pan and set aside.
• Finely chop the cocoa powder, coconut oil, hazelnuts, porridge, cinnamon, agave syrup, apricots and salt in a powerful chopper for about 4-5 minutes until you have a very fine puree. It is important that the mixture is pureed for a long time. Then all the ingredients can combine well and a homogeneous chocolate mass is created.
• Lightly moisten a small baking or casserole dish (about 15 cm sides) and line with cling film.
• Spread approx. 3/4 of the crumble on the bottom of the tin. Pour the chocolate mixture on top and spread smoothly with a knife. Spread the remaining crumble on top and press down lightly.
• Cover the mould and place in the fridge for at least 2 hours.
• Remove the chocolate slab from the mould and lift onto a kitchen board.
• Remove the foil. If possible, do not overturn the mixture so that the crumble surface does not break.
• Using a sharp knife, cut the chocolate slab into small squares (side length approx. 2.5cm).
• If you like, you can sprinkle the fudge with cocoa powder.
• Always store the confectionery in a cool place, otherwise it will become too soft.

CINNAMON-HONEY MUESLI

Steps:

• In a medium bowl, combine the oats, milk, apple juice or pear juice and currants or raisins.
• Stir in 1/2 tbls.
• of the honey.
• Set aside to soak for 30 minutes.
• Stir in the pears and hazelnuts.
• Divide between 2 cereal bowls.
• In a cup, combine the yogurt, vanilla, cinnamon and cardamom.
• Add the remaining 1 tbls.
• honey.
• Spoon over the muesli.
• Top with the blueberries and strawberries.
• Serves 2.
• Enjoy!