Homemade Muesli

| February 13, 2014 | 0 Comments

Homemade Muesli

My breakfast of choice at the moment is muesli with plain yoghurt, slices of banana and a little rice milk plus some home grown strawberries, if the birds or kids haven’t eaten them straight from the bushes. My husband is the regular muesli maker in our house having taken up the habit after being disappointed with the supermarket brands and horrified at the cost of the gourmet stuff. $26 really? Must be laced with gold dust.

This week however I decided to try my hand at it, and it was so much easier than I thought and so full of goodness!

Nicky’s Homemade Muesli

*These amounts are approximate and I just used what we had already in the pantry

6 cups Whole Grain Oats
1/2 cup Whole Almonds
1/4 cup Peanuts
1/4 cup Cashews
1/4 cup Pumpkin Seeds
1/4 cup Sunflower Seeds
2 tbspns Chia Seeds
2 tbspns Flax Seeds
1/3 cup Honey
6 dried Apricots (chopped)
1/8 cup Dried Banana Chips
1/2 cup Sultanas
1/8 cup Dried Cranberries

*1 cup desiccated coconut – Hubby usually adds this but we didn’t have any on hand

Combine first 8 ingredients in a large roasting pan.
Melt honey and drizzle over the ingredients in the pan and stir through.
Roast in a 150 degree (celcius) oven for approx 30-40 minutes, stirring every 10 minutes, until toasted. You could do this a bit longer if you like your muesli a little more crunchy.

Take out of the oven and let cool in the pan.
Once cool add the remaining combined ingredients and stir through.
Transfer to a suitable container.


Lots of ingredients but there are really no hard and fast rules. Just use what you have. Hubby makes a super gourmet version at Christmas time as presents with pistachios and things in it. It is also great with shaved coconut.

Serve with milk or yoghurt, or both! To cut out the tartness of plain yoghurt I add a little real maple syrup to mine. It is also fabulous with Puhoi Valley Lemon Delicious Yoghurt. So YUM!

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Category: Food & Drink, Recipes

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