Fat free muesli breakfast bake

Good mornin’

This is the first of two muesli based recipes this week.  It was born out of a glut of greek yoghurt in our fridge after an excellent Total Greek Yoghurt evening. It was also Mr B’s first experience of a blogger event. Paul Merrett taught us how to make:  squid &chorizo on a chickpea puree,  herb crusted lamb with baba ganouche and rhubarb & greek yoghurt. It was a great evening –  I learned how to prep a squid (something I’ve often wondered about – you can find an excellent how-to for here), Mr B had his “crunchy” method of making bolognese vindicated by Paul (who said that home cooks often move ingredients around too much in a pan rather than letting in caramelise properly) and we both stuffed our faces with some delicious yoghurt enhanced food.

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Photos by Satureyes

As you can imagine, after that lot I wasn’t really feeling the need for a massive breakfast the next day, so I got to thinking about interesting but healthy breakfast bakes that could utilise some of the yoghurt mountain residing in out fridge (thanks Total people!).

Here’s what I came up with. I loved the fact that it’s all crunchy on the top and really stodgy in the the middle…thought it did mean I kept picking the crunchy bits off the top.

Fat free muesli breakfast bake

1 x 500g pack of Aldi’s Harvest Morn Extremely Exotic Muesli. This had quite chunky oats and bran so ideally avoid the dustier mueslis.
225g Fat free greek yoghurt, loosened with a splash of skimmed milk
Sweetener / sugar to taste
2 egg whites
1 tsp Nielsen Massey vanilla bean paste or any good vanilla essence

Mix everything together until the oats are completely coated

Press into a greased brownie pan or loaf tin, depending on how deep you want your bake to be

Bake @140 for 35mins or until top is going a golden crunchy brown. If you’ve gone for a thinner layer, then obviously it’ll bake quicker

Notes:
I don’t get anything for bigging up Aldi’s muesli – I just think it’s fantastic value for money and it’s packed full of fruit nuts and seeds, so it’s perfect for this. You could use whatever you like though

Thanks to Total Greek for the free yoghurts used in this recipe and for inviting me to their event. I was not obliged to write about it or say nice things. I just wanted to.

If I’m honest, I like my breakfasts straight most of the time, but this could be a brunch, breakfast-on-the-go, or not-quite-cake option.

I’m entering this into the Breakfast Club challenge, run by Fuss Free Flavours and hosted this month by Farmersgirl Kitchen. The theme is ‘cooked or baked’