Make Your Own Muesli

July 6, 2015

Eating healthy is a big part of modern day life.  With doctors, nutritionists and naturopaths constantly telling you to think about your daily intake and proportions of nutrients consumed, it can be difficult to balance eating healthy and juggling your everyday life. Muesli has been a bit of a discovery for me over the last few years, my preconceptions of "human hamster food" have certainly been quashed, and its versatility is a real bonus in a hectic and unpredictable lifestyle such as guiding mountain bike tours.  However looking at what goes into some muesli, I was shocked at the numbers next to sugar...something I've been trying to cut down on a bit over the last few years. So it struck me, why not try something new, make your own muesli - see what actually goes into it and control the ingredients and sugar levels!

 

 

This little recipe is one I've used and tweaked over the last 6 months - really simple and yields a great tasting and healthy that all the family and even the dog love.  

 

INGREDIENTS

 

For the muesli:

·         1 Cup Flaked Almonds

·         3/4 Cup Cashews

·         1 Cup Pumpkin Seeds

·         1 Cup Sunflower Seeds

·         1/2 cup Rolled Oats

·         1/4 cup Flaxseed/Linseed

·         1 Cup Coconut Flakes

·         1 Cup Shredded Coconut

·         1 1/2 Cups Dried Fruit

 

For the coating:

·         7 Tablespoons Coconut Oil

·         5 Tablespoons Malt Rice Syrup

·         2 Tablespoons Honey

·         3 Teaspoons Cinnamon

 

It may not look tasty right now, give it an hour and you won't be able to put it down!

 

 

DIRECTIONS

 

Pop all your dry ingredients into a large mixing bowl. The ground hazelnut adds a lovely, extra nutty rich flavour to this cereal.

 

Melt the ‘coating’ ingredients in a pan together. This will take just a few seconds. (Coconut oil becomes liquid at around 76 degrees Fahrenheit, so in summer you’re able to pour it straight into the pan. Expect to find it solid most of the year.)

 

Pour the wet ingredients into the mixing bowl and mix everything together slowly and thoroughly, so it’s all coated nicely.

 

Pop into the oven at 150 Celsius

 

Cook for 30 – 40 minutes, stirring every 10 minutes. Don’t forget to stir! I set the timer for 10 minutes at a time and just make a note on a piece of paper next to the oven, so I don’t forget how many times I’ve set the timer.

 

Golden brown and finished, the pathway to hapiness for your stomach on everyday

 

Let it cool on the tray and then put it in an airtight jar or storage box – it’ll keep really well like this for months, although only if you hide it from the family!

 

I’ve experimented with a few various breakfast solutions recently, however my current favourite is porridge with muesli and berry topping.  For a quick lunchtime or breakfast snack however I’ll go for ½ cup of muesli, spoonful of Greek yoghurt and some peaches on top! Give it a go yourself, and leave a comment below on your favourite muesli breakfast solution…

 

Tasty, healthy and filling - porridge with muesli  & berry topper

 

 

 

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