The great thing about homemade muesli is that you can just use whatever flavour combinations you have in the pantry once you have a good base recipe. This is the perfect balance of high fibre whole grains with healthy fats from the nuts/seeds and natural sweetness from the fruit/honey. Get creative with different combos and make your own masterpiece.
– 2 cups wholegrain oats
– 1.5 cups seeds (choose 1 or a combination of sunflower, pumpkin, sesame, linseeds, chia seeds, LSA)
– 1 cup nuts (roughly chopped or whole almonds/cashews/brazil nuts/walnuts/hazelnuts)
– 1 cup shredded coconut (optional)
– 1 tsp cinnamon
– 1 heaped tbsp honey/maple syrup
– 1 heaped tbsp coconut oil or 2 tbsp lite olive oil
– 1 tsp vanilla
– 1 cup dried fruit (sultanas, raisins, cranberries, chopped apricots, apples, pears, ginger etc)
Preheat the oven to 180 degrees on fan bake. Mix the oats, seeds, nuts, coconut and cinnamon in a large bowl. In a microwave proof bowl/jug, heat the honey, oil and vanilla for 30-45 seconds until melted together. Pour into the dry ingredients and combine well.
Line a baking tray with baking paper and spread muesli over the tray – spread it out as thinly as you can. This will help give the muesli its crunch. Toast for about 20 minutes, tossing regularly until golden brown. Keep checking it as it can burn pretty quickly and it is devastating.
Allow to cool and crispen up then store in an airtight container for 2-3 weeks.
Good combination ideas:
– Apricot, almonds, pumpkin seeds and coconut
– Cranberries, chopped dried apple, walnuts, flaxseeds
– Chopped dates, sultanas, cashews, sunflower seeds
– Dried apple, crystallised ginger, brazil nuts, almonds, seeds, mixed spice rather than cinnamon
– You could just make a nut/seed one without dried fruit and add a little more honey/maple
For a balanced breakfast, serve with some high protein yoghurt, milk and chopped fruit or you can sprinkle some on top of your smoothie.