Weekend Baked Muesli

February 10, 2013

Recipes  


I love finding ways to take our everyday muesli and turn it into weekend-worthy dishes. This weekend I decided to make this baked muesli with our Ginger Pear Macadamia muesli. Within a matter of a couple of hours, three of us had chipped away the entire thing! That is just how amazing it is.

I wasn’t sure how the texture of a baked muesli would turn out and was sort of expecting it to be comparable to oatmeal. To my surprise, it came out moist and sliceable and full of flavor despite the simplicity of the recipe. I used coconut milk and coconut oil because Brady and I are avoiding dairy these days, but you could certainly use regular milk and butter instead (although I think coconut milk provides more flavor). I threw in a handful of pomegranate seeds, but you could substitute with any bright red, flavorful fruit like cranberries or raspberries.

Of course I love recipes that come with some fixings! I topped slices of the baked muesli with a dollop of honey flavored Greek yogurt, a spoonful of pureed mango (which admittedly I snuck from Louis’ food stash), and finished off with a drizzle of pure maple syrup. I could see serving slices on plates with a fork, or deconstructing it a bit and serving in a shallow bowl with a spoon.

One last little thing…this recipes keeps well in the refrigerator. So today I will be making a 2nd batch so I can take a little weekend with me through at least the first part of this week!

 

Recipe: Weekend Baked Muesli

Serves 4-6
• 2 cups Ginger Pear Macadamia muesli
• 1-13.5 oz. can of coconut milk (~1.5 cups)
• 1 egg
• 2 Tbsp. melted coconut oil (or butter)
• 1 banana (chopped)
• ½ cup fresh or frozen and thawed cranberries
• Yogurt, pure maple syrup and pureed or smashed fresh fruit for serving

 

Preheat oven to 350ᵒ F. Whisk coconut milk, egg and coconut oil or butter together. Pour over muesli in a large bowl and mix well. Fold in the chopped banana and cranberries. Pour mixture into a greased medium-sized casserole dish and bake for 40 minutes. Slice and serve with yogurt, maple syrup and/or pureed or smashed fresh fruit.

Enjoy your morning,
Hannah