Strawberry Muesli

READY IN: 2hrs 5mins
Recipe by ImPat

From The Natural Menopause Cookbook. Can be stored in an airtight container for up to 3 weeks.

Top Review by mersaydees

Wowee! Love this with one minor change. The last 1/2 hour out of 2 1/2 hours I included the nut/seed mixture atop the strawberries in the oven to toast them a bit. Works for me! I love this muesli! And this is my first time cooking strawberries! I understand that linseeds are flaxseeds -- please correct me if I'm wrong because I used flaxseeds. Thanks, I'm Pat! Made for Aussie Kiwi Recipe Swap June 2010.

Ingredients Nutrition

Directions

  1. Preheat oven to 110C, 225F, Gas Mark 1/4.
  2. Blot juice from the strawberries with kitchen paper and lay them in a single layer on a baking tray lined with baking paper.
  3. Place tray in preheated oven for 1 hour, remove and turn strawberries slices and then return to oven for a further 1 to 1 1/2 hours or until strawberries are crisp.
  4. Mix together all other ingredients and then carefully stir in the cooled strawberries.
  5. Keep in an airtight container for up to 3 weeks.
  6. Suggested you serve using soy milk.

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