Dr. Bruce Milliman’s Muesli

Dr. Bruce Milliman, a well-respected naturopathic physician in Seattle, provided this recipe for a book I wrote with Maureen Keane, “Grain for Better Health.” This recipe was not tested by Bob’s Red Mill. High Fiber/Lactose Free/Vegan.

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Servings 30people
Prep Time 30minutes
Cook Time 0minutes
Submitted By Daniella Chace
Dr. Bruce Milliman, a well-respected naturopathic physician in Seattle, provided this recipe for a book I wrote with Maureen Keane, "Grain for Better Health." This recipe was not tested by Bob's Red Mill. High Fiber/Lactose Free/Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 30people
Prep Time 30minutes
Cook Time 0minutes
Submitted By Daniella Chace
Dr. Bruce Milliman, a well-respected naturopathic physician in Seattle, provided this recipe for a book I wrote with Maureen Keane, "Grain for Better Health." This recipe was not tested by Bob's Red Mill. High Fiber/Lactose Free/Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Use a coffee grinder to grind whole flaxseeds or use pre-ground flaxseeds.
  2. Mix all ingredients in a large paper bag or use the biggest mixing bowl you have or split the ingredients into two batches. Since this recipe makes about 30 servings, you may want to store some of it in plastic bags or glass containers in a cool dry place. The freezer is a good place to keep a majority of the muesli.
  3. To prepare each serving, soak 1/2 to 3/4 cup of muesli for at least 1/2 hour in diluted fruit juice or water and enjoy with fresh fruit or yogurt. Sweet crunchy apples are delicious with this recipe.
Recipe Notes

If you are having digestive problems you may want to soak the muesli in water overnight to help soften the oats further.

Optional: Add 3/4 cup live culture yogurt (plain unsweeted) or a whole piece of fruit (apple. pear or 1/2 cup berries).

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