Strawberry Muesli
Recipe: #15375
October 31, 2014
Categories: Breakfast, Snacks, Oats, Strawberry, 5-Minute Prep, Oven Bake, Diabetic, Gluten-Free, Heart Healthy, High Fiber Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From The Natural Menopause Cookbook. Can be stored in an airtight container for up to 3 weeks."
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (66.1 g)
- Calories 210.5
- Total Fat - 11.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 58.7 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 2.6 g
- Sugars - 7.2 g
- Protein - 6.5 g
- Calcium - 36.4 mg
- Iron - 2.1 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 110C, 225F, Gas Mark 1/4.
Step 2
Blot juice from the strawberries with kitchen paper and lay them in a single layer on a baking tray lined with baking paper.
Step 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.
Step 4
Mix together all other ingredients and then carefully stir in the cooled strawberries.
Step 5
Keep in an airtight container for up to 3 weeks.
Step 6
Suggested you serve using soy milk.
Tips
No special items needed.
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