Muesli With Pomegranate And Almonds Recipes

Steps:

• Preheat oven to 350 degrees. Place oats and almonds on a rimmed baking sheet. Bake until almonds are golden brown, 7 to 8 minutes; let cool to room temperature. In a small bowl, stir together 3/4 cup of toasted oat mixture, yogurt, and milk. Cover and refrigerate until oats are soft, 1 hour or up to overnight.
• Spoon muesli into two bowls. Top with apple and remaining toasted oat mixture; drizzle with honey.

Steps:

• Preheat oven to 350°F. Spread oats and almonds evenly on a rimmed baking sheet. Bake until almonds are golden brown, stirring occasionally, 7 to 8 minutes. Transfer to a plate, and let cool completely. (The cereal can be stored for up to 1 week in an airtight container.)
• In a small bowl, stir together 3/4 cup toasted oat mixture, the yogurt, and milk. Cover and refrigerate until oats are soft, about 1 hour, or up to overnight.
• To serve, spoon muesli into two bowls. Dividing evenly, top with apple and remaining toasted oat mixture; drizzle with honey.
• Nutrition Information
• (Per Serving)
• Calories: 322g
• Saturated: 1.4g
• Unsaturated Fat: 5.4g
• Cholesterol: 5.6mg
• Carbohydrates: 49g
• Protein: 13.8g
• Sodium: 36.3mg
• Fiber: 5.3g

Steps:

• Put the porridge oats in a saucepan and heat gently, stirring frequently until they're just starting to toast. Turn off the heat, then add all of the nuts, pumpkin seeds, and cinnamon, then stir everything together well.
• Tip into a large bowl, stir to help it cool, then add the raisins and puffed wheat and toss together until well mixed. Tip half into a jar or airtight container and save for another day - it will keep at room temperature. Serve the rest in two bowls, grate over 2 apples and pour over some cold cold milk (you can also use regular or preferred non-dairy milk) at the table. Save the other apples for the remaining muesli.