So I make my own muesli, what of it?
March 8, 2012 § Leave a comment
I make the best muesli.
Seriously, it’s so good.
I know you think I’m some kind of painful UrbanBaby-reading pseudo hippie now, but I don’t care (also, don’t have a baby. Important). This muesli is cheap, healthy, and I know what’s in it. I started making it because I bought some Coles brand muesli once and it was tooth-achingly sweet and that just can’t be good for breakfast. And fancy mueslis are super expensive for what is, essentially, oats. And it only takes me about half an hour, once a fortnight.
My muesli is semi-toasted, which means it’s a mix of lightly oven-toasted and raw oats. It also has seeds, nuts, and a little dried fruit. And of course you can put in whatever seeds and nuts and fruits that you like, and as many or few as you like, although I highly recommend the pumpkin seeds. They’re so tasty and good for you.
I also recommend, if you can, buying the seeds and nuts and fruit from a market or deli stall rather than the measly and expensive packs you get at the supermarket.
This recipe is easily doubled, which is a good idea if you are feeding a few people regularly.
Makes around 600 grams of muesli.
4 cups rolled oats
2 tablespoons of a “good” light-tasting oil: flaxseed, canola, rice bran. (Not olive oil as it has too strong a taste)
1 tablespoon honey or golden syrup
1 teaspoon cinnamon
3/4 cup almonds roughly chopped
1/2 cup dates, chopped roughly and small
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Pre-heat oven grill (if it’s electric) to low heat. Put aside 1 cup of oats. In a small pan or saucepan, warm your oil, cinnamon, and honey or syrup together until it starts to bubble. Pour this over the remaining 3 cups of oats in a bowl. Stir well. This amount of oil and sugar is significantly less than most brands you can buy, I promise, and as you will see, the mix really lightly coats all the oats once you stir it well. Spread these oats on a couple of oven trays (lined with baking paper if, like mine, they are kind of gross). Put under the grill and watch carefully, they will brown quickly. When they start to turn golden-coloured, try and turn the oats with a spoon or spatula so that the ones underneath can brown also. Do this a few times. Take the toasted oats out of the oven and allow them to cool. While you are toasting the oats you can start chopping your nuts and fruit. Once the toasted oats have mostly cooled, add all the other ingredients including the untoasted cup of oats, and stir well so that everything is evenly distributed.
Store in an air-tight container.
Serve with fruit and yogurt (or whatever).
(Look at this! Did you know this existed?? Only the worst kind of people are buying that.)