Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

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

Ingredients Nutrition


  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.
Most Helpful

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.

mersaydees July 05, 2010

This was a learning curve for me as i was keen to see how the slow drying out of the strawberries went and it was good and something I will do again to add to muesli. My oven starts at 120 so I was a little worried they would burn too quickly but it was fine. It pays to set a timer to keep an eye on them esp for the second hour. Now I can enjoy them in my muesli all week.I omitted the linseed but will add it later when purchased.

katew September 26, 2009