Scandinavian Muesli Recipe

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Scandinavian Muesli

13 Reviews

From: EatingWell Magazine, April/May 2005

Serve this Scandinavian cereal with low-fat yogurt or nonfat milk to start your day off with whole grains and some protein and calcium-rich dairy. You can substitute any combination of chopped dried or fresh fruit for the raisins—apricots, apples, figs, cherries or cranberries would all be delicious. Try walnuts or hazelnuts instead of the almonds if you like. Ground flaxseeds stirred in at the end provide a boost of heart-healthy omega-3s.

By: Joyce Hendley EatingWell Recipe Contributor

Nutrition profile

Ingredients 8 servings

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2 cups old-fashioned or quick-cooking (not instant) rolled oats
⅔ cup rye flakes, or wheat flakes (see Note)
⅓ cup coarsely chopped almonds, (1¾ ounces)
2 tablespoons flaked coconut, (sweetened or unsweetened)
½ cup raisins

2 tablespoons honey
½ teaspoon vanilla extract
Pinch of cinnamon
¼ cup flaxseeds, ground (optional; see Tip)

Preparation

Active
10 m
Ready In
2 h 30 m

Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores. Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

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Nutrition information

Per serving: 195 calories; 5 g fat(1 g sat); 5 g fiber; 34 g carbohydrates; 6 g protein; 7 mcg folate; 0 mg cholesterol; 11 g sugars; 20 IU vitamin A; 0 mg vitamin C; 35 mg calcium; 2 mg iron; 6 mg sodium; 217 mg potassium
Carbohydrate Servings: 2½
Exchanges: 1½ starch, ½ fruit, 1 fat

Reviews 13

Rate and Review

February 10, 2014

By: EatingWell User

Is this Aaron Hawley? I lost my memcached session. We'll see what the user experience is. Pros: I'm logged in Cons: I'm anonymous

November 23, 2013

By: EatingWell User

Add coconut last Definitely add the coconut right before you stir in the honey/cinnamon/vanilla mixture, then pop it back in the oven for the 2 hours. I add milk to some and keep it in the fridge overnight for overnight oats. It's delicious! Pros: Smells amazing Cons: Coconut burned

April 19, 2012

By: EatingWell User

I've been making muesli for a couple of years now for my family, but have never baked it. It's great (and a lot easier/faster) to just place plain oatmeal and any available add-ins (nuts, fruits, seeds) on the table with milk or yogurt for putting on top. My family loves it! I'm sure this baked version would be good too.

April 19, 2012

By: EatingWell User

Scandinavian Meusli I liked the idea of this. But, in Scandinavia they use something closer to Kefir to pour over it, not yogurt. All in all, a great idea. I am sure I'd tweak it to my tastes, but that's what cooking is all about, making something your family will love. Pros: Great easy start for the day Cons: A little time consuming, but it keeps for 2 weeks so just make ahead.

January 17, 2012

By: EatingWell User

Great Taste I like this recipe but think the cooking directions could use some work. I know we are trying to go easy on oils, but the mixture stuck to the pan. Also, the coconut should probably be added later in the process as it burned. Pros: Healthy and adaptable to many tastes Cons: stuck to pan, coconut flakes burned

January 09, 2012