CARE Recipe: Home-made Muesli Bowls

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CARE Recipe: Home-made Muesli Bowls

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One morning while at a coffee shop, when I ordered one of those paper cups of muesli to which the barista just added water to, I realized my Flax Almond Fiber Mix could be used in the same way – with lower cost and even more nutrition! The fiber and balance of these bowls make them incredibly satiating and effective at keeping blood sugar regulated (equals feeling full and comfortable in-between meals!). They work great for fast breakfasts, on-the-go lunches, or dry staples for camping or keeping at your desk at work. I hope you find them as convenient as I have!

  • Total Time: 15 minutes
  • Yield: 1 1x


  • 2/3 cup Flax Almond Fiber Mix
  • 2 tablespoons raisins (any dried fruit can be used)
  • 2 tablespoons powdered peanut butter
  • 1 teaspoon cinnamon (nutmeg and other spices could also be added)
  • 1 teaspoon sweetener of choice (brown sugar, honey, maple, molasses, etc)
  • hot water, amount needed for desired consistency


  1. Mix dry ingredients together in small bowl (ensure bowl is large enough to add desired water at the time of serving).
  2. If using liquid sweetener, it is recommended to add at the time of serving.
  3. Store mixed dry ingredients up to two weeks unrefrigerated. Store up to 3 months refrigerated.

At the time of serving

  1. Add hot water to dry mixture with added sweetener and let sit for 5 min.
  2. Stir well and enjoy!


  • I usually make at least 6 bowls at a time and store them as needed depending on my meal plan. Once the flax mix is made and ingredient are out, it only takes about 10 min to assemble the 6 bowls.
  • I prep and store the mixture in smaller to-go containers and then transfer to a serving bowl at the time of serving. Medium-size deli containers would work well, too, when you wanted it large enough to add the water right to it. Lots of flexibility!
  • Possible additions to increase macronutrients include: adding an additional 2 tablespoons of powdered peanut butter (1P) + 1 sliced banana at the time of serving (2C); this would increase the macro servings to 6C, 4F, 4P (compared to the current 4C, 4F, 3P).

  • Author: Teri Rose, MS, LN, OblSB
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: no cook
  • Diet: Vegan


  • Calories: 473
  • Sugar: 17g
  • Sodium: 102mg
  • Fat: 21g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 12g
  • Protein: 21g
  • Cholesterol: 1mg

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