- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
These delicious homemade breakfast biscuits are easy to make and perfect to enjoy at your desk when you arrive at work. They’re also a source of fibre and iron.
16 people made this
IngredientsMakes: 12 muesli breakfast biscuits
- 100g butter, softened
- 25g golden caster sugar
- 1 medium egg yolk
- 50g rolled oats
- 25g oatmeal
- 75g wholemeal plain flour
- 1/2 teaspoon baking powder
- 25g dried apricots, chopped
- 25g sultanas
MethodPrep:20min ›Cook:20min ›Extra time:15min chilling › Ready in:55min
- Preheat the oven to 160 C / Gas 2/3. Line 2 baking trays with baking parchment.
- Beat the butter and sugar together until pale and fluffy. In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough. Wrap in cling film and chill in the fridge for 10 to 15 minutes.
- On a floured surface, roll or press out the dough to a 22cmx16cm rectangle and cut into 12 biscuit bars. Arrange on the prepared baking trays.
- Bake in the preheated oven for 15 to 20 minutes until golden. Remove from the oven and cool slightly on the tray before transferring to a cool rack.
Wrap 2 to 3 biscuits in paper for a great breakfast on the go! You can also try making the biscuits with other dried fruits.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
nice but terribly crumbly-19 Apr 2015
Easy Muesli Recipe (Alpen Copycat)
This easy muesli recipe requires nothing more than mixing a few pantry staples together! It’s so good, you’ll be making it on repeat, and will save a bundle on those expensive bags and boxes of store-bought muesli cereals.
Since I was a little girl in Scotland, I have loved Alpen muesli cereal.
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In fact, when my mother was pregnant, she said she couldn’t wait to get up to eat a bowl of Alpen for breakfast because she loved it so much.
That said, I have to explain, to those of you in North America who may have only tasted the Canadian-made Alpen: it’s NOT the same as the original UK Alpen, it’s absolutely awful! I actually left a review for the only box I ever bought and said it tasted like horse food! Not that I’ve had horse food, but you get the idea.
So whenever I come back from the UK, I have some Alpen in my suitcase. Last time, I splurged and bought the family size (almost 2.5 lb) bag and lugged it back with me. Well, no more lugging heavy cereal over 5000 miles, because I’ve cracked the Alpen code and made it myself!
Honestly, I cannot tell you how ecstatic I am to have done this. This copycat Alpen tastes just like the real deal, and I have already made four batches in about 10 days!
Alpen comes in three flavors: original (which is the one I like), no sugar, and dark chocolate. The beauty of this recipe is that you can make all three. Omit the sugar for the no sugar version, and add chocolate for the chocolate Alpen! So easy, and the most work you’ll have to do is chop some hazelnuts, that’s it. Some of you on Facebook asked about muesli when you saw my photo.
Fruit and Nut Muesli Bread Rounds Recipe
In need of a healthy snack? Filled with wholesome ingredients, this fruit and nut muesli bread rounds recipe is perfect for a healthy snack.
Do you ever struggle with what to eat for a healthy snack? I know I do. Sure, you can have some apple slices with almond butter or dried fruit and nuts, but that gets kind of boring after a while, doesn’t it?
One day, I was getting some coffee at Starbucks and saw this thing called a Protein Bistro Box. It had a hardboiled egg, some fruit slices, two little pieces of cheese, a little packet of peanut butter, and a multigrain muesli bread round in it. Genius, and so delicious!
My favorite part of the box was the muesli bread round. Muesli just means a combination of fruits, nuts, and seeds.
I had never had fruit and nut bread, let alone one portioned out in little rounds which would make them perfect for snacks.
But at over $5 per Protein Bistro Box, it is not all that feasible for me to get them more than every once in a while, and I wanted those muesli bread rounds in my life!
I searched far and wide for something similar to the fruit and nut bread rounds, but everything I found was either in the form of a whole loaf of bread (and sure, you can slice it, but it dries up quickly and is just not the same) or the taste was just off. So I set out to make my own!
Whenever I’m making bread with yeast, I use Red Star Yeast (as you already know from my sheet pan pizza recipe). There simply is no other brand of yeast I use, because Red Star Yeast truly makes bread baking successful. I tested this recipe with three of their yeasts, and honestly, they all worked GREAT! If you’re short on time, use the quick-rise yeast and cut the rising times in the recipe in half. Basically, you cannot go wrong using Red Star Yeast!
The end result of my recipe testing was amazing. These fruit and nut muesli bread rounds are so delicious. They’re slightly sweet, have a wonderful combination of dried fruit, nuts, and seeds in them (you can mix in different kinds of fruit and nuts depending on what you have on hand – i.e., walnuts in place of pecans, dried berries in place of rasins, etc. ) and they truly are perfect for healthy snacking. They freeze really well too, so you can make a batch and freeze what you won’t use, and then have fresh bread waiting for you in the freezer!
Baking bread can be a little intimidating, but making these bread rounds was really fun and not difficult at all. I baked them on a Sunday afternoon and it felt so good to have such healthy snacks made for the coming work week.
Do these fruit and nut muesli bread rounds freeze well?
- YES! Simply allow the bread rounds to cool completely after cooking, then store in a freezer storage bag. When ready to enjoy, remove a round from the freezer and allow it to come to defrost on the counter, or microwave for 30 seconds.
I’d love to know from you – what is your favorite kind of bread or healthy snack? Tag me on Instagram, @philiakelnhofer and let me know!
How could something so tasty be so good for you? Packed full of nuts, grains, and whole-wheat goodness, these dairy-free cookies are tasty treats that can be enjoyed at any time of the day.
- 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking
- 1/4 cup (28g) toasted wheat germ
- 1/4 cup (28g) whole flax meal
- 1/2 cup (57g) raisins or 1/2 cup (85g) dried cranberries
- 1/2 cup (57g) chopped nuts
- 2 tablespoons (18g) sunflower seeds (kernels)
- 3/4 cup (85g) King Arthur White Whole Wheat Flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (170g) honey
- 1 teaspoon vanilla extract
Preheat the oven to 350°F. Line a couple of baking sheets with parchment (first choice) or grease them (second choice).
In a medium bowl, combine the oats, wheat germ, flax, dried fruit, nuts, sunflower seeds, flour, cinnamon, baking powder, and salt set aside.
Combine the egg, honey, and vanilla and stir into the dry ingredients until fully combined.
Scoop by the tablespoonful onto the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.
Perfect your technique
Bake the cookies for 12 to 14 minutes, or until the edges begin to darken slightly. Remove them from the oven and allow them to cool. Store well-wrapped at room temperature for several days freeze for longer storage.
i also made these again ,delicious but found 180gm’s butter too much,cut down to 150gm and turned out better
nice and moorish
I made a batch of these this morning. I substituted the 1/4 cup of Pumpkin and Sunflower seeds for 1/2 cup chopped Walnuts. They are delicious. Like you, Helen, I am going to have to hide them from myself ! Thanks for the recipe.
Sorry for the mess up email I sent. I havent even tried this recipe yet.
I made these today – delicious bikkies that will definitely become a regular in the tins at our house. Mine spread a bit thin at the edges so i might try with a little less butter next time around to see if that helps them to keep their shape a bit better.
I made these today and they are delish! Although lucky any of the mix made it into the oven, was really yummy uncooked!! :-)
made it today ,nice and chewy
will definitely make again
Banana muesli biscuitsTwo-ingredient bikkies. Photo: William Meppem Difficulty Easy Dietary Kid-friendly
Two ingredients and five minutes to get biscuits ready for the oven might seem too good to be true, but it isn't. I make these as an after-school snack that will keep in an airtight container for a day or two.
In preparation for our Maui trip this year I decided to do a few more recipe revamps on the blog of some of my favorite, and still popular recipes. These revamps are such a great way to take old content (sometimes with embarrassingly bad photography…at least I’ve come a long way?!) and give them new life. I
‘m sure if you are a regular reader you see that I do this on occasion and it’s always nice to see these old posts get some fresh love!
Today’s breakfast muesli is a favorite of mine and has been for years. I’m actually pretty sure I ate this for breakfast every morning for about 6-months straight back in 2015. Seriously! It’s just so tasty, fresh, simple, and perfectly filling for those who like to be satisfied but not stuffed at breakfast.
This breakfast muesli recipe is easy, filling, healthy and quick – which is what everyone can benefit from in the morning, right?? In less than 5-minutes this bowl can be easily whipped up, providing the body with complex and simple carbohydrates for energy, fibre for healthy digestion, proteins for blood stabilization and fats for that satisfying factor!
This breakfast bowl is definitely well balanced nutritionally and is actually a breakfast that I’ve been making myself while here in Maui too as it’s a great way to start the day before heading off to the beach or out for a snorkel. It’ energizing, not too filling as to leave you feeling heavy, and it’s easily digested!
One of the best things about this breakfast bowl is that you really can get creative with the recipe and alter it to your liking. Change up the berries to different fruit, swap out different brands of muesli, use Greek yogurt, coconut yogurt, or almond yogurt, and sprinkle with your favourite fun toppings like cocoa nibs, hemp seeds, and toasted coconut.
The sky’s the limit with this one!
I’d actually love to host a friends brunch in the future and make breakfast muesli bowls the main dish with a table spread with all the different add-ins and toppings. Wouldn’t that be a fun way to gather with friends, enjoy a healthy meal, and get creative at the same time?
Breakfast Museli Brunch Party. It’s happening, you just wait!
What’s your favorite quick and easy breakfast?
Tell me about it in the comments below and be sure to pin the photo after the recipe to save this post for later and of course, share the love!
So, what is muesli?
Muesli (also referred to as &ldquoMüsli&rdquo or &ldquoMüesli&rdquo) is a raw-cereal-based mixture developed by Swiss physician Maximilian Bircher-Benner as a nutritious breakfast for his patients in the early 20th century.
Muesli can contain various ingredients, with uncooked rolled oats, various grains, nuts, seeds and dried fruits being the most common. It can be mixed with any type of milk or yogurt.
Homemade Raw Muesli
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Making your own homemade raw muesli is so easy, and I love making it myself because I get to blend it just the way I like it.
And here I am, telling you how you should make your muesli!
But hear me out, because if you’ve never taken the plunge and made your own, I’m here to tell you it’s SO worth it.
I’m not a big fan of the typical pre-mixed muesli blends you can buy in the shops. They’re usually heavy on the oats, overly sweet and almost always have ingredients I don’t like.
Let’s face it, I’m a fusspot, and proud of it, because otherwise I would never have had the courage to try making my own muesli, and discovered the joy and freedom it gives you.
Don’t like apricots? Leave them out.
Don’t like chewing on lots of oats? Don’t put any in.
When it comes to making your own homemade raw muesli, the world truly is your oyster. (Or should that be oat-ster?)
And this is the amazing collection of ingredients I put in my muesli mix.
There’s nuts, there’s seeds, there’s grains, there’s dried fruit, there’s a bit of everything I love.
Which is why I like to refer to this as my “random muesli mix”. Just chuck in a bit of everything.
I love putting brazil nuts in my muesli, because I don’t really eat them any other way, and I know they’re packed with lots of good stuff. And I also happen to really like the way they taste in muesli.
But they’re only a small part of the recipe, so you can just leave them out entirely, and easily make this a completely nut-free raw muesli!
And because I’m not a big fan of lots of rolled oats, this recipe is not that heavy on the grains.
So if you want to make this recipe grain-free or gluten-free, it’s super easy to just leave out the rolled spelt. Or swap it for rolled quinoa, or rolled millet.
Such an awesomely flexible recipe. Make it your way!
Another thing I love about this recipe, is that it’s one of the few recipes that I don’t weigh. (I know, I know, imprecision. Oh how will I cope!)
In fact, you could make it if you were in the middle of nowhere with only a bowl and a spoon (and lots of bags of ingredients), because everything is measured in 1/4 cups, except for the chia and goji, which are measured in 1/8 cups.
So all you need is something you can scoop stuff out with. A scoop of this, a scoop of that, half a scoop of that, and before you know it, you’ve got the most delicious muesli recipe known to man. (OK, maybe I exaggerate, but only a very little.)
Maybe I should call it the “lazy-man’s muesli”.
And then once I’ve mixed up a batch, I just measure out some into a bowl, throw some fresh fruit over it (my favourites are banana and blueberries), maybe some raw dairy-free yogurt and finish it off with some raw almond milk (hot or cold).
And I’ll let you in on a little secret – muesli is naturally raw. So unless you go out of your way to pack it full of pre-cooked ingredients, it’s a super-easy, super-delicious way to start the day with a raw meal.
I think you might just have learned a thing or two, what do you reckon?
So here’s my super-awesome, top-secret, utterly-random, incredibly-delicious homemade raw muesli recipe.
I hope you feel privileged. Your life will never be the same after this.
Muesli Breakfast Cookies
Need a portable breakfast “cookie”? These muesli breakfast cookies have all the hearty goodness baked in.
It’s morning, again. Time to get the kids up, dressed, teeth brushed, hair done, and wearing matching socks.
Somewhere between helping your son find his missing shoe and cleaning up the bowl of dog food that got knocked over, you need to feed them.
Yeah, breakfast is kind of important. They do have to eat in the morning. Every day. “Sigh”—just like making lunches, another essential thing to do, but luckily, you can get ideas here.
Having nutritious breakfast staples on hand is a must for busy mornings. I know that I need to be able to reach into a container or my freezer and have something we can grab and go or simply reheat before we run out the door.
MOMables has a huge collection of delicious breakfast recipes at your fingertips. Fueling your family in the morning is just as important as fueling them at lunch.
They need foods that will fill their bellies and hold them over until the next snack or meal. If they’re not at their best, they’re not going to be able to concentrate and focus like they need to.
This Muesli Breakfast Cookie recipe is packed full of fiber and protein to get their day started right.
It’s a kid-friendly cookie, so they won’t even know you’re packing all that nutrition inside! The honey and chocolate chips add sweetness, while the oats, seeds, and nut butter add the heart-healthy grains and protein you love.
Allergy-Friendly Tip: If you’re having trouble finding a “safe” brand of store-bought muesli, like my family, it’s easy to make your own! Just mix together certified gluten-free oats, dried fruits, shelled seeds, and a little bit of ground flax or hemp for added nutrition. It really can be made to your liking and desire.