This is very easy and quite surprisingly very good. I decided to try this recipe because I wanted to make use of the muesli that I bought but we really didn’t really like to eat for breakfast or whatever time of the day. Maybe I’ll try again and feed it to my family once a week-load it with lots of fresh fruits and yogurt-sounds good, right?! Yup, maybe next time, but for now we love having rice for breakfast, with the usual eggs and longanisa/tocino/spanish sardines/spam combo. 🙂
Okay, I got the recipe from the back of the packaging. I always check the back of labels/packaging for recipes; that’s one of the many ways I learned how to cook. If it looks delicious and easy enough, I will most likely give it a try. I guess I got that habit from a childhood memory of helping one of my aunts in the kitchen; she was trying to cook-if I remember correctly-sweet and sour meatballs with a recipe from a Del Monte label which I think was from the pineapple chunks- well, it was more than 30 years ago, so I’m not so sure.
Anyhu, so here’s a recipe courtesy of Bob’s Red Mill. Tested and approved by moi. My family and I liked it and I’m very sure that I will make it again, and again….
Me thinks this is the best way to eat muesli. 😉
- 1 cup muesli
- ¾ cup all-purpose flour
- ½ cup butter, softened
- 1/ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 egg
- 6-8 ounces chocolate chips
- Preheat oven to 375F.
- Sift flour, baking soda and salt in a bowl and set aside
- Blend butter, sugar and vanilla, beat in egg.
- Add flour mixture, mix. Stir in muesli and chocolate chips. Drop by tablespoonful on a lightly greased baking sheet.
- Bake for 10-12 minutes.