This nutritious and tasty combination of cereals, fruits and seeds not only provides energy and vitality, but also protects the heart and nervous system. Enjoy it with these recipes!
These muesli recipes offer another way to enjoy muesli and rolled oats, so you can reap all the benefits of oatmeal without getting tired of it.
MUESLI CAKE WITH CARROT
Ingredients for 4 people
- 120 g rolled oats
- 50 g sultanas
- 50g toasted almonds, chopped
- 500 ml plant-based milk
- 150 g carrot, peeled and grated
- 2 teaspoons sesame seeds
- Olive oil, water and salt
For the yogurt sauce:
- 1 plain plant-based yoghurt
- 1 tablespoon lemon
- 1 tablespoon extra-virgin olive oil and salt
Preparation (12 min + 25 min cooking + 10 resting)
- In a saucepan over low heat, cook the carrot with a drizzle of oil for 15 minutes, adding water from time to time so that it does not stick. Transfer to a bowl and mix with the oats, raisins and almonds.
- Heat the milk with a little salt, and before boiling pour it over the previous mixture.
- Pour the mixture into a mold painted with oil, and wait until it is warm and the flakes puff up. Sprinkle with the sesame seeds and, after about 12 minutes in the oven, let it rest until it has consistency to be cut.
- For the sauce, mix the ingredients and beat them with a whisk.
CRUNCHY MUESLI BARS
Ingredients for 12 units
- 100 g unsalted vegetable margarine
- 100 g brown sugar
- 1 tablespoon agave syrup
- 350 g rolled oats and other assorted and split
- 50 g raisins
- 50 g dried apple
- 50 g chopped walnuts
- Oil for the tray
Preparation (10 min+ 35 min cooking + 30 min resting)
- Preheat the oven to 180 ºC and paint a square pastry tray or mould with about 20 centimeters on each side and shallow in oil.
- Pour the margarine, brown sugar and agave syrup into a casserole dish and heat over low heat, stirring the ingredients until the margarine melts and everything is well mixed.
- Remove from the heat and add the flakes, raisins, apple and walnuts. Mix and pour everything into the mold, pressing well to compact the dough.
- Bake for 30 minutes. Let it cool and cut it into bars when it is still slightly hot.
Variant
If the bars break a lot or are too toasted on the outside, you can try a slightly longer cooking at a lower temperature.
MUESLI MUFFINS
Ingredients for 12 units
- 150 g white strength flour
- 80 g wholemeal flour
- 4 tbsp agave
- 250 g plain plant-based yoghurt
- 100 g non-hydrogenated vegetable margarine
- 60 g toasted rolled oats
- 50 g toasted cornflakes
- 40 g sultanas
- 40 g chopped walnuts
Preparation (20 minutes)
- Heat the oven to 180 ºC.
- The flours are sifted into a large bowl and a hole is made in the center. In a frying pan, melt the margarine and agave over low heat. Separately, whisk the yogurt and add to the pit along with the melted margarine. Stir everything well.
- Line the cupcake tins if necessary and fill them with this mixture to three-quarters full. Mix the flakes, pine nuts, walnuts and raisins and spread over the pasta.
- Bake at 180 ºC for about 15 minutes. Leave to rest in the mold another 5, carefully unmold and let cool on a wire rack.
