WE LOVE our muesli for breakfast most days. I much prefer to make my own as I can put in as much of the things I like as I wish.
This is not an exact recipe – you can increase the amounts and put whatever you like in your own muesli, eg. chia seeds, goji berries, dried banana, dried apples, cherries, pears, peaches, vanilla essence, sesame seeds. Just make sure you give it all good shake to mix everything well.
2 cups of rolled oats, the best quality oats you can find (do not use the “quick oats”)
2 tablespoons of sesame seeds
¼ cup of pumpkin seeds
¼ cup sunflower seeds
½ cup chopped nuts (almonds, walnuts, pecans all work well)
⅓ cup of dried apricots (or other dried fruits)
⅓ cup of sultanas, currants or raisins (or all 3)
⅓ cup of dessicated or flaked coconut
⅓ cup of bran straws
1 tablespoon ful of LSA mix (available from the health aisle in the supermarket).
Sometimes I have some left-over Weetabix or other cereal which I crush and add to my muesli
Mix well together and keep in a sealed container. Eat with yoghurt and/or milk.
I enjoy the crunch of toasted muesli. Use your usual mix for this.
HONEY TOASTED MUESLI
- Preheat the oven to 170 degrees.
- Line a large tin (I use an old roasting tin with deep sides) with baking paper.
- Put all the oats, seeds, nuts, and bran into a large bowl. Omit the dried fruit for now.
- Heat 3 tablespoons of honey gently in the microwave and pour over the mixture.
- Mix well and transfer the mixture into the tin and put into the oven.
- Bake on the lowest shelf for 25-30 minutes. The degree of toasting is up to you.
- Stir this mixture every 5-6 minutes so nothing gets scorched.
- When done, cool, add the dried fruits, mix well and store as above.