Best Walnut Almond Muesli With Grated Apple Recipes

Grated Apple Bircher Muesli image

Provided by Carrie Walder

Time 2h10m

Number Of Ingredients 8

1/2 cup rolled oats
1/4 cup unsweetened nut milk (almond, macadamia, soy, etc.)
1/2 cup plain Greek yogurt
1 medium-sized apple
1/4 tsp cinnamon
1 tbsp nut butter (peanut, almond, cashew)
1 tbsp raisins
Additional toppings (optional): peanut butter, coconut flakes, hemp seeds, pepitas, etc.

Steps:

Chop apple in half. Using a cheese grater, grate half the apple and add to glass jar or bowl. Cover and keep the other half of the apple in the fridge to prevent browning; it will be chopped later to add as a topping.
Add rolled oats, yogurt, milk, raisins, and cinnamon to the grated apple, stirring until mixed well.
Cover and let ingredients soak in the fridge for 2 hours or overnight. This will soften and thicken the oats.
Once ready, chop the other half of the apple and add to bircher muesli. Add other toppings as desired, such as nut butter, nuts, seeds, etc. Enjoy!

Fresh Muesli with Apple and Almonds image

Yield Serves 2

Number Of Ingredients 6

3/4 cup old-fashioned rolled oats (not instant)
1/4 cup sliced almonds
1/2 cup plain Greek-style yogurt (2 percent)
1/4 cup milk
1/2 apple, diced
2 to 4 tablespoons honey

Steps:

Preheat oven to 350°F. Spread oats and almonds evenly on a rimmed baking sheet. Bake until almonds are golden brown, stirring occasionally, 7 to 8 minutes. Transfer to a plate, and let cool completely. (The cereal can be stored for up to 1 week in an airtight container.)
In a small bowl, stir together 3/4 cup toasted oat mixture, the yogurt, and milk. Cover and refrigerate until oats are soft, about 1 hour, or up to overnight.
To serve, spoon muesli into two bowls. Dividing evenly, top with apple and remaining toasted oat mixture; drizzle with honey.
Nutrition Information
(Per Serving)
Calories: 322g
Saturated: 1.4g
Unsaturated Fat: 5.4g
Cholesterol: 5.6mg
Carbohydrates: 49g
Protein: 13.8g
Sodium: 36.3mg
Fiber: 5.3g

Apple Walnut Torte image

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 17

2 sticks unsalted butter, well softened, divided
1 1/2 cups sugar, divided
2 pounds tart apples such as Granny Smith, Northern Spy, or Greening, peeled, halved lengthwise, and cored
3/4 teaspoon salt, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1 1/2 cups walnuts (5 ounces), coarsely chopped, toasted , and cooled completely
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 tablespoons apple jelly
Equipment: a 9- by 3-inch round cake pan or a 9-inch springform pan wrapped in foil
Accompaniment: Calvados vanilla cream

Steps:

Preheat oven to 350°F with rack in middle.
Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
Pulse walnuts with remaining cup sugar in a food processor until finely ground.
Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.