Pan Crisped Muesli Cakes

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Some mornings, breakfast doesn’t feel right unless a frying pan is involved. You know what I mean. Last weekend I got creative with some leftover soaked Bircher muesli, an egg and some coconut oil. The result was these little pan crisped muesli cakes. And they were DELISH.  Brady was out of town, but Louis and I had no trouble devouring all four of them.

Below is the recipe.  I must warn you…these are VERY simple.

Recipe: Pan Crisped Muesli Cakes
Makes 4 cakes

2 cups soaked Bircher muesli (1 ½ cups Bircher muesli + 1 cup milk, soaked overnight)
1 egg
1+ Tbsp coconut oil (for extra crispy edges, don’t skimp here)

Whisk the egg and fold it into the overnight soaked muesli.  Form four patties.  Heat coconut oil in a frying pan over medium-high heat.  Fry muesli patties individually, making sure there is enough oil to coat the bottom of the pan.  Fry each side for 3-4 minutes.  See serving suggestions below and enjoy immediately!!

Serving suggestions:
I topped mine with a scoop of honey Greek yogurt and a drizzle of maple syrup.  I could see serving them on top of a shredded Granny Smith apple, or maybe topping with a scoop of almond butter and splash of cream.  Hosting brunch? Make them half the size and serve them several ways.  You get the idea…new breakfast staple.

Enjoy your morning,
Hannah

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