Auntie Helen gave me this fantastic muesli recipe that I have adapted to my own tastes and nutrition needs. The exact amount of the ingredients is not really important, so if you stick with the basic quantities of the main ingredients then you can go wild and pretty much add whatever you like. It makes a large batch, that stores well, is far nicer than any supermarket Muesli that I’ve ever had and you can vary the ingredients so you’ll never get sick of it. So here it is…
4 Cups of Rolled Oats (I use a mixture of any of the following: Rolled Oats; Whole Oats; Whole Rye Flakes; Quinoa Flakes)
1 Cup of Wheatgerm (I use fine Rice Bran)
1 1/2 Cups of Brown Sugar (I use Muscovado Sugar or Pure Maple Syrup, and I think you can get away with about 1 Cup, if you are using dried fruit)
1/4 – 1/2 Cup of sesame seeds
1/4 – 1/2 Cup of Coconut
1 Teaspoon each of Cinnamon and Mixed Spice (Optional)
1/4 Teaspoon of Salt
1/2 Cup of Water
1/2 Cup of Olive Oil
Now the fun part! You can add any of the following or basically anything you want.
Dried Fruit. (The original recipe says: Sultanas, Apricots, Cranberries, Dates, etc. I like a mixture of Sultanas, Blueberries & Currants.)
Pumpkin and Sunflower Seeds.
Nuts. Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc ( You can get creative here – chop, crush, slivers or you can even leave them whole)
Linseed. I crush my own or you can use L.S.A (Crushed Linseed, Sunflower Seed and Almond)
Puffed cereals add an interesting texture as does Rice Bran Granules.
METHOD: Put everything into a large roasting pan and combine. Bake at 160 degrees for about 30-45 minutes or longer, until golden brown. Stir every 15 minutes or so. Stir as mixture cools, then store in an airtight container.
Hint: Dried fruit can go chewy when cooked, so I add mine half way through cooking, along with the crushed nuts and seeds.