Bob's Red Mill Old Country Style Muesli Cereal, 40-ounce (Pack of 4)
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Bob's Red Mill Old Country Style Muesli Cereal, 40-ounce (Pack of 4)

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Bob's Red Mill Old Country Style Muesli is a favorite everywhere! Inspired by Swiss nutritionist Dr. Maximilian Bircher-Benner's original 19th century recipe, our muesli is chock-full of wholesome goodness: whole grain rolled oats, wheat, rye, and triticale with barley flakes, almond slivers, date crumbles, raisins, flaxseeds, sunflower seeds and walnuts. Eat the cereal hot or cold with milk, water, or even fruit juice! Try soaking overnight in yogurt or milk for a softer texture, or enjoy straight out of the bag for a snack with a satisfying chew.

  • $39.95
Qty:  
  • Weight
    10.85 lbs
  • SKU
    B000EDDS6Q

Kosher

As part of our continued commitment to quality, all Bob’s Red Mill products are certified kosher by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

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Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist Lorna Sass.

Ingredients:

  • 1 + 1/4 cup Water, divided
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1-1/2 cups Old Country Style Muesli
  • 1/2 cup Whole Grain Oat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Dried Cranberries
  • 3 Tbsp Flaxseed Meal
  • 2 tsp Orange Zest


Directions:

Preheat oven to 350° Fahrenheit . Lightly oil an 8-inch square baking pan.

Bring 1 cup water to a boil. Turn off the heat and mix in honey, orange zest, orange juice concentrate, oil, salt and cinnamon. Stir in muesli, oat flour, baking powder, baking soda and cranberries.

In a small bowl, combine flaxseed meal and 1/4 cup water. Stir until mixture thickens. Fold flax mixture and orange zest into the muesli mixture.

Press dough into the baking pan and even off the top. Bake until the sides a toothpick inserted into the center comes out clean, 40 to 45 minutes. Makes 12 bars.

- Recipe copyright Bob’s Red Mill 2015.