Crunchy muesli

Crunchy muesli

Total: 1 hr 30 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 295 kcal
, Fat: 10 g
, Carbohydrate: 40 g
, Protein: 11 g
I find muesli gives me the perfect energy boost in the mornings. I usually prepare it the night before, divide it into portions and store it in jars. This way, each family member can take one in the morning. If you're short on time, you can easily take it with you to work and enjoy it for breakfast or lunch.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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6 tbsp millet flakes
1 dl milk
2 apples, finely grated
½ tsp bourbon vanilla powder
500 g plain yoghurt
2 tbsp freeze-dried mixed berries or dried blueberries
1 tbsp honey
1 lemon, use only the juice

Crunchy topping

1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp honey
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How it's done

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Mix the oat flakes with the milk, cover and leave to absorb for approx. 1 hr. Mix the grated apple with the vanilla, leave to infuse for approx. 5 mins. Mix the oat flakes, apple, yoghurt, honey, berries and lemon juice.

Crunchy topping

Mix the seeds with the sesame seeds and honey, caramelize in an uncoated frying pan for 3-5 mins. while stirring. Spread the mixture on to a sheet of baking paper, leave to cool.

Serve the muesli in 4 portions, sprinkle with the crunchy topping.

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