Nut Muesli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g berries, mixed, fresh
- 6 piece (s) walnut kernels
- 1 tablespoon pine nuts
- 1 tablespoon desiccated coconut
- 50 g corn flakes
- 50 g whole rain oat flakes
- 150 ml milk, 1.5% fat
- 150 g yourt, 1.5% fat
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Wash, clean and dry the berries, halve or quarter the large berries. Roughly chop the walnuts and roast them together with the pine nuts and desiccated coconut in a pan without fat until they are fragrant. Immediately remove from the pan and cool on a large plate. Be careful, the nuts will still brown a little.
- Mix the corn flakes and oat flakes and divide them into two bowls. Pour milk over them. Spread the yoghurt and berries on the flakes, cover with the nut mixture and drizzle some honey over the nut muesli. Serve immediately so that the cornflakes don`t soften.
- Note: In addition to trace elements such as magnesium or copper, nuts mainly contain vitamins from the B group. These vitamins are used to control metabolic processes:
- - Vitamin B 1 is particularly important for the energy supply of the nerve cells,
- - Vitamin B 2 acts as a metabolic catalyst
- - Folic acid is involved in the formation of red blood cells and in cell division, which is why pregnant and breastfeeding women have an increased need.
- Per serving
- Calorific value 484 kcal
- Fat 16 g
- Protein 14 g
- Carbohydrates 71 g
- Dietary fiber 6 g
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