Toasted Muesli

Make a big batch of this on a Sunday night for an easy and healthy breakfast all week. 

Admittedly, this may end up a bit more expensive than some mueslis on the supermarket shelf depending on what ingredients you like to add, but you control the ingredients and their quality and you can make it to exactly suit your own tastes.

Many mueslis in the shops include sugar and hydrogenated vegetable oil (trans fats!). A home made version is much healthier. Many recipes include butter or oil in the muesli, but I don’t find this necessary.

Using a combination of whole grains, nuts and seeds ensures that you are getting a complete protein from your breakfast cereal, giving you energy for longer. This is a basic recipe – add and adjust as you like.

Method

1. Preheat oven to 170C (325F)
2. Combine grains, seeds and nuts and drizzle with enough honey to lightly coat evenly.
3. Spread mixture evenly over a baking tray and bake for about 20 minutes or until lightly brown, stirring every five minutes or so and being careful not to burn the mixture.
4. Allow to cool and stir in dried fruit. Store in an airtight container at room temperature for up to 1 month.

You can use whatever ingredients that you like with this recipe, try substituting for different types of grains, nuts, fruit and seeds. Add shredded coconut, but be carful it doesn’t burn when cooking.

I like to add linseeds and puffed millet after the cereal has cooked. Dates, figs and pecan nuts make a nice combination.

Serve with milk or try a dollop of yoghurt and some fresh fruit.

Have you read these posts?

1. Easy Bircher Muesli
2. apple and cinnamon oatmeal
3. Quick Apple Crumble
4. Spinach Pie
5. orange and poppy seed mini muffins