Make Your Own Toasted Muesli
When it comes to breakfast cereals, those nutrition labels can be pretty confusing. Do you go for a cereal that’s 99% fat free, but high in sugar? Do you compromise on taste to make sure you’re not having a calorie blowout at 7am? A good way to ensure that you not consuming any hidden sugars or nasty additives is to make your own muesli from scratch.
The best part of this is that you can personalise your muesli according to your own tastes. Nut allergy? No problem, leave them out. Can’t get enough sultanas? Load them up! Use this recipe as a guide but you can definitely freestyle with it according to taste, seasonal produce, or what you have in the cupboard at the time.
Why not try and create your own flavours using fresh or dried fruits and nuts: think blueberry and almond; cranberry and apple; walnut and dried apricot, pineapple and coconut; or sour cherry and pistachio. You could even try macadamia and chocolate chips (just add the chocolate after baking the muesli).
Muesli is great for people who are on a wheat-free diet, as well as fussy eaters. It helps to sustain your energy levels and keeps your digestive system in good shape. If you are trying to keep your sugars to a minimum, go easy on the dried fruits as they do contain natural sugars.
This muesli is great with milk, or you could even add some natural yoghurt or fruit compote. It’s also tasty when eaten dry as a snack. And you can add more honey before baking if you like those delicious clumps of muesli in your bowl.
5 cups rolled oats (not quick-cook oats)
3 tablespoons grapeseed oil (or any light oil with minimal taste)
1 cup sunflower seeds?
1 cup flaked almonds
1 cup of shredded coconut
2 cups sultanas?
1 teaspoon cinnamon
A handful of sliced dates, dried cranberries, or any other dried fruits that you like
1. Preheat your oven to 160°C.
2. Line two trays with baking paper.
3. Mix all of your dry ingredients in a large bowl.
4. On a medium heat on the stove, heat oil and honey until melted, then stir into the dry ingredients ensuring an even coating.
5. Spread the mixture evenly over the two trays, quite thickly, and push it out to the edges.
6. Place trays in the oven and bake for about 30 minutes, stirring regularly with a wooden spoon to prevent burning. You want to get the ingredients browned, and for the fruit to become chewy.
7. When the mixture is browned to your liking remove from the oven and cool completely before storing in an airtight container.
Have you got a great recipe that you would like to share? Send it through to firstname.lastname@example.org and you could see it in a future issue of The Beast. For more recipes and thrifty cooking ideas visit operationjamjar.blogspot.com.