- 1 box Hodgson Mill Apples & More Muesli
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup strawberry jam
- 2 cups whole milk
- 2 Tbsp unsalted butter, melted and slightly cooled
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup plain Greek yogurt
- 1/2 tsp vanilla
- 2 Tbsp honey
Line an 8-or-9-inch baking dish with parchment paper, leaving an overhang on all sides to help lift the muesli once it’s baked. Whisk together the muesli, baking powder and salt in a medium bowl and pour half of the mixture into the lined dish, spreading it into an even layer. Dollop the strawberry jam over the top and then sprinkle on the remaining muesli. Set aside. In a small bowl, whisk together the milk, egg, butter and vanilla. Pour the milk mixture evenly over the muesli. Sprinkle the brown sugar on top and bake in a 375°F oven for 35 to 40 minutes or until golden brown and set in the middle. Cool for 10 minutes and then transfer to a cutting board, using the parchment paper as handles. Allow the muesli to cool for five more minutes or until cool enough to handle and then cut into squares. Serve immediately with honey vanilla Greek yogurt, if desired. Store leftover muesli in an airtight container in the refrigerator for up to 3 days.
Combine the yogurt, honey and vanilla in a small bowl and stir until smooth. Store in an airtight container in the refrigerator for up to 5 days.
Muesli recipe adapted from Mastering My Mistakes in the Kitchen, by Dana Cowin
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