Sweetphi logo

Fruit and Nut Muesli Bread Rounds Recipe

· 142 Comments

Jump to Recipe Print Recipe

I’m always on the hunt for a great healthy snack. Filled with wholesome ingredients, this fruit and nut muesli bread rounds recipe is perfect option!

Fruit and Nut Muesli Bread Rounds on platter and plate this image

Do you ever struggle with what to eat for a healthy snack? I know I do. Sure, you can have some apple slices with almond butter or dried fruit and nuts, but that gets kind of boring after a while, doesn’t it?

Why You’ll Love Them

  • Quick and easy – ready in just a few minutes with minimal prep.
  • Perfect for busy days – a great option for quick snacks or light meals.
  • Naturally vegetarian – made with wholesome ingredients.
  • Sweet and savory flavors – fruit, nuts, and creamy cheese pair beautifully.
  • Great for entertaining – simple but elegant enough for gatherings.
  • Flexible recipe – easy to customize with different toppings.

Starbucks Protein Bistro BoxOne day, I was getting some coffee at Starbucks and saw this thing called a Protein Bistro Box.

What is in the Starbucks protein box?

  • Hardboiled egg
  • Fruit slices
  • Two little pieces of cheese
  • Packet of peanut butter (this is the brand they use)
  • Multigrain muesli bread round

fruit and nut diced on cutting boardMy favorite part of the box was the muesli bread round.

What is muesli?

  • Muesli just means a combination of fruits, nuts, and seeds.

Customizations

  • Use different fruits – dried berries in place of raisins
  • Add different nuts – walnuts, almonds, pecans, pistachios, or hazelnuts.
  • Add sweetness – drizzle with honey or maple syrup.
  • Add crunch – sprinkle with granola or seeds.
  • Make it savory – add herbs or a pinch of sea salt.
  • Basically use whatever combination of fruit, nuts and seeds you have on  hand!

Tips for Success

  • Chop the dried fruit and nuts into small pieces – Smaller pieces distribute more evenly throughout the dough, ensuring every bread round has a good balance of fruit, nuts, and seeds.
  • Knead until the dough is smooth and elastic – Kneading for about 5–8 minutes helps incorporate the mix-ins and develops the gluten structure needed for soft bread rounds.
  • Keep the dough covered while rising – Cover the bowl with plastic wrap or a kitchen towel so the dough doesn’t dry out while it rises.
  • Shape the rounds evenly – When forming the dough squares into rounds, try to keep them similar in size so they bake evenly.

Red Star Yeast for making fruit and nut muesli bread roundsI had never had fruit and nut bread, let alone one portioned out in little rounds which would make them perfect for snacks.  But at over $5 per Protein Bistro Box, it is not all that feasible for me to get them more than every once in a while, and I wanted those muesli bread rounds in my life!

Serving Suggestions

  • A quick breakfast or brunch
  • A light vegetarian lunch
  • An afternoon snack
  • A simple appetizer for gatherings
  • A charcuterie board addition

They’re also great alongside:

  • Yogurt parfaits
  • Fresh fruit salad
  • Smoothies
  • Coffee or tea

Dough for fruit and nut muesli bread rounds recipeI searched far and wide for something similar to the fruit and nut bread rounds, but everything I found was either in the form of a whole loaf of bread (and sure, you can slice it, but it dries up quickly and is just not the same) or the taste was just off. So I set out to make my own!

Fruit and nut muesli bread dough cut

How do you make Fruit and Nut Muesli Bread Rounds?

  • Combine warm water, yeast, salt, honey and oats in large bowl. Stir once and allow to rest until the mixture is foamy on top (about 5-10 minutes).
  • Slowly stir all-purpose flour and whole wheat flour. Mix until dough just begins to for.
  • Add in chopped dried fruit, nuts and seeds.  Stir a few times.
  • Turn dough onto a floured surface and knead for 5-8 minutes, until the fruit, nuts and seeds have been incorporated into the dough.  The dough will be one large ball shape.
  • Put the dough into an oiled bowl, cover with a towel or plastic wrap and allow to rise for an hour.
  • Turn the dough onto a floured surface and shape it into a large rectangle. Cut into 18-21 squares.
  • Line two baking sheets with parchment paper or silicone mats.
  • One by one, take the dough squares and form them into rounds, then place on the prepared baking sheets. When you have formed all of the rounds, cover the sheet pans and allow to rise for another hour.
  • Preheat oven to 375. Remove plastic wrap from the baking sheets and bake bread rounds for 15 minutes or until the bottoms are slightly golden brown.
  • Remove from oven and allow to cool before serving.

muesli bread rounds on sheet pan

Whenever I’m making bread with yeast, I use Red Star Yeast (as you already know from my sheet pan pizza recipe). There simply is no other brand of yeast I use, because Red Star Yeast truly makes bread baking successful. I tested this recipe with three of their yeasts, and honestly, they all worked GREAT! If you’re short on time, use the quick-rise yeast and cut the rising times in the recipe in half. Basically, you cannot go wrong using Red Star Yeast!

fruit and nut muesli bread roundsThe end result of my recipe testing was amazing. These fruit and nut muesli bread rounds are so delicious. They’re slightly sweet and truly are perfect for healthy snacking.

baked muesli bread roundsBaking bread can be a little intimidating, but making these bread rounds was really fun and not difficult at all. I baked them on a Sunday afternoon and it felt so good to have such healthy snacks made for the coming work week.

I’d love to know from you – what is your favorite kind of bread or healthy snack? Tag me on Instagram, @philiakelnhofer and let me know!

FAQs for fruit and nut muesli bread rounds

  • Do these fruit and nut muesli bread rounds freeze well? YES! Simply allow the bread rounds to cool completely after cooking, then store in a freezer storage bag. When ready to enjoy, remove a round from the freezer and allow it to come to defrost on the counter, or microwave for 30 seconds.
  • What can you put on muesli bread? Muesli bread pairs well with many toppings, especially ingredients that balance sweet and creamy flavors. Popular toppings include: cream cheese or goat cheese, fresh fruit like apples, pears, or berries, honey or maple syrup, nut butters, and chopped nuts or seeds

Other recipes you might enjoy:

If you’re looking for more real-life fun links:

  • Weekly Love List series where I share fun finds from around the web
  • Join me for Here’s to the Weekend, the SweetPhi newsletter-easy recipes, weekly favorites, book recs, and little things making life sweeter – delivered every Friday.
Fruit and Nut Muesli Bread Rounds on platter and plate

Fruit and Nut Muesli Bread Rounds Recipe

In need of a healthy snack? Filled with wholesome ingredients, this fruit and nut muesli bread rounds recipe is perfect for a healthy snack.
4.34 from 84 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 21 rounds

Ingredients

  • 1 ½ cups warm water
  • 1 packet Red Star Yeast Active Dry Yeast or you could use Red Star Yeast Instant Dry Yeast, or Platinum Yeast
  • ½ teaspoon salt
  • ¼ cup honey
  • ¼ cup oats
  • 2 cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup sunflower seeds

Instructions

  • Combine warm water (I warm the water in the microwave for 30 seconds-1 minute), yeast, salt, honey and oats in a large bowl, stir once, and allow to rest for 5-10 minutes, until the mixture is foamy on top.
  • Slowly stir in the all-purpose and whole wheat flour and mix until dough just begins to form. You can do this with a stand mixer with a dough attachment set on low, or by hand (which is what I did for these bread rounds). It may seem like there is not enough water, but it is once the dough is mixed.
  • Add in the chopped dried fruit, nuts and seeds and stir a few times.
    Fruit and nut muesli bread rounds recipe
  • Turn dough onto a floured surface and knead for 5-8 minutes, until the fruit, nuts and seeds have really been incorporated into the dough. The dough should be in one big ball shape.
    Fruit and nut muesli bread rounds recipe
  • Put the dough into an oiled bowl, cover with a kitchen towel or cover with plastic wrap and allow to rise for an hour.
  • Turn the dough onto a floured surface and shape it into a large rectangle, then using a pizza cutter or a knife cut the dough into 18-21 squares.
    Fruit and nut muesli bread rounds recipe
  • Line two baking sheets with silicone baking mats or parchment paper.
  • One by one, take the dough squares and form them into rounds, then place on the prepared baking sheets. When all the dough has been made into rounds and on the baking sheets, cover the baking sheets with plastic wrap and allow to rise for another hour.
    Fruit and nut muesli bread rounds recipe
  • Preheat oven to 375. Remove plastic wrap from the baking sheets, and bake the bread rounds for 15 minutes, or until the bottoms are slightly golden brown.
    Bottom of fruit and nut muesli bread round
  • Remove from oven and allow to cool before serving.

Notes

These bread rounds freeze/defrost really well. To freeze them simply allow the bread rounds to cool completely, then store in a freezer storage bag. When ready to enjoy, remove a round from the freezer and allow it to come to defrost on the counter, or microwave for 30 seconds.
You can use 1 1/2 cups already made muesli, instead of the 1/4 cup each of the different dried fruit and nuts and omit the 1/4 cup oats 
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 96mg | Fiber: 2g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

 

Looking for more bread recipe inspiration? Check out Red Star Yeast on facebook, pinterest, twitter and instagram.

This deliciousness is brought to you by Red Star Yeast, all opinions are as always my own, thank you for supporting the brands and products I love and that make the Sweetphi blog possible.

How to make the best healthy muesli bread

Related Posts

Reader Recreations

Reader Recreation – Fruit and Nut Muesli Bread Rounds Recipe

Did you make this recipe? Hashtag with us! Be sure to follow/tag  @philiakelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”
Get the Weekly Newsletter

Reader Interactions

Comments

  1. Emma says

    1 star
    This recipe did not work out for me, my dough did not rise one bit, I have used yeast before, never had a problem. I don’t know what went wrong, I cooked the dough anyway and ended up with shoe soles. I won’t try again.

    Reply

    • Sweetphi says

      I’m so sorry to hear you didn’t have success with this recipe. If it didn’t rise that would mean there was something wrong with your yeast. Is your yeast old? Or was your water too hot-it could have killed the yeast? Anyway, sorry you had issues, that’s always frustrating

      Reply

  2. Julie says

    I was wondering if you had a modification for turning this into a loaf of bread instead of flatbread? I would love to bake a whole long. Also (and equally important) how are you measuring your cups of flour? A scooped cup, sifted cup, spooned cup, or by weight?

    Reply

    • Sweetphi says

      Hi Julie, this could definitely be made into loaf. For that I’d recommend following the recipe as is, just instead of dividing into little rounds, form it into a loaf. Then preheat oven to 400 degrees. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready. When ready to bake, slash the top of the loaf 2 or 3 times with a knife, making a cut about ½-inch deep. Place bread in oven on a baking sheet and carefully pour hot water into the shallow pan on the rack beneath.
      Bake the bread for 25 to 38 minutes, or until deep, golden brown (depends on your oven). Remove the bread from the oven and cool on a rack.
      Hope this helps!

      Reply

  3. Denise L says

    5 stars
    I am not much of a baker so I really appreciate that you layer the pictures between the written instructions. It helped me stay on track. These bread rounds were easy and tasted great! Thanks so much.

    Reply

  4. Stacey says

    5 stars
    Made this over the weekend – SO GOOD! THANK YOU for the recipe! I’d fallen in love with some similar crisps from the grocery store, then saw this in your email. YASSS. However, I did NOT wanna go back out in the cold to the store – it’s been below zero here – so I used what was in the cupboard; craisins and dark choco-covered cashews. Um, YUM. Eager to make these again (and again!) with different add-ins 🙂

    Reply

    • Sweetphi says

      Omg I love the modifications you made – they sound amazing! Thank you so much for taking the time to come and leave feedback. I absolutely agree – going out in the cold is a no go if I can make them at home 🙂

      Reply

  5. Karen says

    5 stars
    Made then today using bread flour in hopes of them being more chewy. They turned out perfect! Used chopped pecans, dried cranberries and golden raisins because that is what I had on hand. Love that they are egg-free for those with allergies. Will make again!

    Reply

  6. Noribeans says

    3 stars
    Good taste. A bit dry. I feel that doing 1 rise would have been enough because mine came out as flattish round buns rather than the flat rounds you get from Starbucks or Whole Foods. Everyone in my house sampled and referred to them as “cookies.” After the results of my first bake, I decided to use a loaf pan for the remaining dough, which went well and came out like a regular loaf of (fruit) bread.

    Reply

  7. Jillian says

    The prep & total time is rather deceptive, since it doesn’t factor in the proofing of the yeast or two one hour rise periods. Would definitely suggest changing that. Otherwise it gives one the impression that this is a quick recipe. Although the hands on time isn’t long, the recipe itself does require over 3hrs…not 25minutes.

    Reply

    • Sweetphi says

      Hi – so sorry the time wasn’t more easy to understand. I’ll fix that (I’m going to be changing recipe cards soon so it’ll display better).
      I don’t think any bread is a ‘quick recipe’ (at least not one I have ever found lol).

      Reply

  9. David S says

    Is there any chance you have the ingredients in weight instead of volume? I make a lot of bread at home and typically use weight and a scale for measuring things.

    Reply

  10. Mary Beth says

    Mine turned out a little dry. They were not as moist and chewy as the Ozery rounds I buy. How can I make these a bit more moist?

    Reply

  11. Rose says

    I avoid honey because of allergies (specifically to bee and plant pollen). (At some point) I’m going to try making these with agave syrup, and will report back if the recipe works or not. So, watch this space?

    Reply

  12. Pamela Aguinaldo Robinson says

    I’m so grateful for you for sharing this recipe! Made them tonight and they turned out perfectly! I did not have plastic wrap as I don’t keep any around, so for the second rise I used my muslin cloth covers and that worked out well. I’m so excited to try this out with different nuts/dried fruits next time! Thank you, thank you!!

    Reply

  16. Laci says

    Tried these out for the first time tonight. Oh my goodness they are delicious! Thank you for sharing this recipe. I can’t wait to try more of your recipes!!

    Reply

  17. CBear says

    Dude. Thank you so freaking much for this recipe. I worked at Starbucks nearly a decade ago and I periodically have searched for a comparable recipe for the muesli bread with no luck. I searched again today on a whim and here you are! They look amazing and I’m going to go buy ingredients right now. Seriously…THANK YOU!!

    Reply

    • Sweetphi says

      I’m so happy to hear this! Thank you for your comment, these fruit and nut muesli bread rounds are so good and they get awesome feedback from everyone who tries to make them!

      Reply

  18. Michal Cole says

    Just pulled these out of the oven. We aren’t fans of raisins or apricots so I subbed 1/2 cup dried cherries and 1/2 cup craisins. I used cashews because I had them o. Hand and pumpkin seeds. Sooooo good. Thank you for sharing this recipe!

    Reply

  20. Lisa says

    Just made these using Bob’s Red Mill Muesli, old country variety, and they are delicious! Thank you so much for figuring these out! My teen daughter thinks they are better than the ones from Starbucks ? We tried them warm from the oven, because we couldn’t wait, with a dab of butter. SO GOOD!

    Reply

    • Ana says

      I, too, search periodically for a muesli rounds recipe. Thank you so much for putting this out there in the www, Sweetphi! I will make the original recipe because it sounds delicious, but am curious about the proportions you used with the muesli mix you used, Lisa. Did you just add up the oats, fruits and nuts in the recipe and sub for that amount of muesli?

      Reply

  22. Susan S says

    Hello my name is Susan, I also buy the protein boxes with the Multigrain Muesli rounds and fell in love with them , but yes they can be pricey. I bought mine at Giant, I even went in and ask several different people working in Giant’s bakery and no one knew where I could buy them. They said they come already prepared. So I too have searched the web to no avail, until today I found this blog. have never been on a blog before ..lol Sorry but just don’t have that kind of time. I think maybe I will find the time in the furture because this has been a nice experience for me and I am certainly going to try the recipe for the rounds. I am not sure what combination is used in the protein packet I buy at Giant but it looks just like the one from Starbucks. MY question is … are the same combinations used in this recipe as what’s in Starbucks? I noticed you said you can use what ever combination we want but I would really like it to be as close to what is in the original.
    thank you so much or putting up the recipe I am going to try I out.
    Susan

    Reply

    • Sweetphi says

      Hi Susan, welcome to my blog. Thank you for leaving a comment. I think I got the combination of ingredients pretty close to the ones at Starbucks. Many people have commented on how similar they turn out, so I think you should be all set if you follow the recipe. A little variation will be there, because obviously these are homemade and not the exact recipe (but I can tell you these are super tasty and after having them I kind of prefer these homemade ones lol).
      Best of luck 🙂
      Phi

      Reply

  24. Janice says

    I can’t wait to try these bread rounds! I love the Starbucks protein boxes, but they are expensive. I am also tracking my calories, carbs, fats, and protein. I added all of the ingredient nutrition amounts and divided by the 21 servings. My calculations are for each piece to be 118 calories, 2 grams fat, 22 grams carbs, and 3 grams protein. Still very reasonable and you could make the pieces smaller if you want fewer calories. Thanks so much for posting this recipe.

    Reply

  25. Jenni K. says

    Was looking for a recipe for the little bready thing in the starbuck protein boxes and came across this recipe. These are INSANELY good. I have been struggling with ready to go breakfasts and now I’m STOKED to eat this will the rest of my protein box in the morning. Thank you thank you for this recipe! It was also so easy to make! (I subbed in the Bob’s Red Mill Muesli).

    Reply

  26. Stephanie says

    Just waiting for my dough to rise and I’m wondering after you roll the balls and let them rise- do you press them “flat” before baking? I want more discs than balls.

    Reply

    • Sweetphi says

      Thank you so much for coming back and commenting and letting me know you liked them!!! I love these fruit and nut rounds too, you’ve inspired me to go make another batch!

      Reply

  29. Michelle S says

    Like you, I enjoyed the bread from the protien box and wanted to see if I could find a recipe, THANK YOU. I hope to make this for the work week coming up.

    Part of my weight loss plan is calorie counting, so I used your recipe and put it in the recipe analyzer at VeryWellFit. I did used the whole recipe, in case I don’t make exactly 21 pieces, I can divide the #’s by how many I make.

    Here is what the analyzer said: for 21 pieces they are 44 calories each! This is wonderful for me.

    I will come back and post my thoughts after I try your recipe.

    Reply

  30. Michele says

    My teenager is a huge fan of the protein boxes but making a special trip to Starbucks isn’t always possible. And, to be honest, I always feel like homemade is best but, with one of her favorite parts being the muesli bread, wasn’t sure what to substitute. I am so happy to have found this recipe to day. They JUST came out of the oven and are GORGEOUS! The smell amazing, and I am so excited to be able to create a homemade version of her favorite treat. Bonus points that they can be frozen – nice and easy and should be thawed just in time for lunch. Thank you, thank you!

    Reply

  31. Cyn says

    My family was recently given a package of commercially made muesli flatbreads that had raisins and nuts/seeds in it. They were so delicious! Sadly, I ate the last one for breakfast this morning, they are now gone and I miss them already. Equally sadly, I am diabetic, which means I have to be careful about what I eat, so regular flour is not recommended by my Dr. I do have an unopened container of coconut flour, and was wondering if you might have some suggestions as to how to convert your recipe to one that uses coconut flour. We live on a very limited budget, so I can’t afford to make “oopsies” and waste food. Thanks in advance!

    Reply

    • Sweetphi says

      Hi Cyn, sorry, I don’t know how to use the coconut flour in this recipe…coconut flour is really weird to cook/bake with, a little goes a long way, and it ends up having a weird texture in many recipes, so I’m not familiar with it, sorry!

      Reply

      • Cyn says

        Well, I decided to go for it and have a batch doing the rising phase of the recipe. I made a few changes to the recipe (based on recommended usage of coconut flour) which are as follows:

        1 ½ cups warm water
        1 packet Red Star Yeast Active Dry Yeast
        ½ teaspoon salt
        ¼ cup honey
        ¼ cup oats
        2/3 cup coconut flour
        1 ¼ cups almond flour
        3 eggs
        ¼ cup each: dried apricots, raisins, dried cranberries, chopped pecans, sunflower seeds, walnuts, pumpkin seeds

        Other than the coconut and almond flours, and the addition of walnuts, pumpkin seeds and eggs, I basically stuck with your recipe. The dough is very moist, and looks like it won’t need to be kneaded. Hopefully I will be able to find my way back here to let you know how they turned out!

        Reply

  33. Becky says

    I like you have fallen in love with the Muesli Bread rounds in the Starbucks Protein Box…I had searched the web several months back for a recipe and found none available. This morning again I stopped at Starbucks and grabbed their box. So while eating it I searched again and found your recipe, will difiently be trying this. Thank you!

    Reply

  34. Annie says

    When I mixed this together it was really too soft and sticky to knead. I used the measurements above. Is that normal?

    Reply

  36. June says

    Thanks for the recipe! I’ve been looking all over for something comparable to the Starbucks muesli bread. Instead of the oats and nuts I used Bob’s Red Mill Muesli. It’s fantastic!

    Reply

      • Ssshhhh says

        Any feedback on how much bob’s red mill muesli to use? It already has fruit in it, do we soak it in addition to the oatmeal or in replace of? Any feedback would be awesome.

        Reply

        • Sweetphi says

          Great question: it’d be 1 1/2 cups already made muesli, you could use it instead of the 1/4 cup each of the different dried fruit and nuts and omit the oats (no soaking necessary). I’ll add this as a note to the recipe in case anyone else is curious!

          Reply

  38. Tracy says

    This is fantastic!!! Thank you so much! I’ve recently re-committed to eating healthier and also found and;immediately loved the Bistro Box. Much like you, I was hoping to find a more wallet friendly solution. I haven’t found a recipe or product similar-until now!!!!

    Reply

  40. Leigh says

    I just tried the protein bristo and fell in love. You guessed it with the little muesli rounds. So when I found your recipe I was delighted can’t wait to try this out. Thank you

    Reply

    • Sweetphi says

      Yay! So glad you came across my recipe!! I absolutely love the little bread rounds and now make my own boxes to enjoy! I always freeze more than half the batch and then defrost them as needed

      Reply

  41. Tamara B. says

    Delicious recipes YUM! I love Publix’s 5 grain bread it has a nutty flavor and so good! I also love making banana walnut bread!

    Reply

    • Sweetphi says

      I love making banana breads – I’ve never had the Publix brand bread, but next time I’m down south where they have that grocery store I’ll definitely need to try it 🙂

      Reply

  42. Linda Bick says

    This sounds delicious! I can’t wait to make it. My favorite bread is zucchini bread, it has the nuts and craisins also! So delicious.

    Reply

  47. Ashley Clark says

    Had no idea that’s what was in the protein box-delicious! My fave bread (right now of course) is the hot cross bun. I’ve made a few batches this week, and they’re surprisingly easy and soooo tasty! Thank you for a great weekly newsletter:)

    Reply

    • Sweetphi says

      The protein boxes are so good – but they can really get pricey, so I had to make them for myself lol. Thank you so much for your kind words, so happy to hear you like my newsletter! Hope you had a lovely Easter and had delicious hot crossed buns 🙂

      Reply

    • Sweetphi says

      I think you’ll love this recipe! And I love sourdough bread too, I lucked out in that my father-in-law makes awesome sourdough bread for family dinners every week!

      Reply

  51. Vickie says

    Cinnamon anything is a favorite of mine! Love it!
    I would say my favorite bread is southern buttermilk scratch biscuits..
    A recipe from Georgia that’s been in our family over 100 years!
    And, you’ll find at every holiday table gathering.
    My great grandma and grandma..would make several pans every single day!

    Reply

    • Sweetphi says

      I too love sourdough – my father in law makes the best one I’ve had…he has a starter that’s been going to years and it gives the bread the best flavor!

      Reply

  54. Melinda Winegard says

    My favorite bread is Asiago cheese bread! This recipe looks divine tho, I can’t wait to try it. And possibly mix in cheese. ?

    Reply

  55. Sally says

    These sound delish! I love any whole grain bread with nuts and seeds! I also like quick breads like banana nut bread!

    Reply

  59. Mary W says

    I like cinnamon raisin bread but with more oomph.
    Your recipe could be my new favorite bread.
    I’ll be sure to try this delicious sounding recipe soon.

    Reply

    • Sweetphi says

      Thank you so much Mary – hope you love these bread rounds as much as I do – you could always add cinnamon to the dough, I bet that would be delicious!

      Reply

Trackbacks

  2. […] So I whipped up some sweet cream and we enjoyed a coffee.  And, just like that, I accidentally created another Starbucks copycat with this sweet cream iced coffee recipe.  Two of my other favorite copycat recipes are the ever popular pumpkin loaf and also fruit and nut Muesli bread rounds. […]

    Reply
4.34 from 84 votes (79 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating