Homemade Muesli with Raspberries
(3 votes)
(3 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
1823
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,823 cal. | (87 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 187 g | (125 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 41.9 g | (140 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 31 mg | (258 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 59.3 μg | (132 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,530 mg | (63 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 823 mg | (274 %) | ||
| Iron | 18.5 mg | (123 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the garnish
- 150 milliliters Soy milk (or almond, oat milk)
- fresh Raspberries
- For the muesli
- 200 grams Spelt flakes
- 25 grams puffed Amaranth
- ½ Vanilla bean (sliced)
- 40 grams Sunflower seed
- 50 grams coarsely chopped Pecan
- 50 grams coarsely chopped Brazil nut
- 3 Tbsps Maple syrup
- 80 grams Raspberries
Preparation steps
1.
Preheat the oven to 130°C (approximately 250°F). Line two baking sheets with parchment paper.
2.
Melt butter in a pot. Meanwhile, for the muesli, mix all ingredients except raspberries, in a large bowl. Add butter and mix well. Spread muesli mixture evenly on the baking sheet and toast in the preheated oven for 30 minutes until golden brown. Stir several times. Remove from the oven and leave to cool. Then add raspberries and mix. Pour muesli into a large storage jar.
3.
To serve, place 40-50 grams (approximately 1 1/2-2 ounces) of cereal mixture into a glass and cover with milk. Serve garnished with fresh raspberries.
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