Over time, muesli has become the breakfast of choice in our house. The boys prefer it to porridge or weetbix and i’ve managed to get the spaniard to ditch the hot chocolate and sweet biscuits (that’s a whole other story) for a healthier option. It was no small feat.
But after months of buying Carmen’s muesli from the supermarket and paying over $5 for 500g of muesli, I decided I’d just make it myself. It’s quick and easy to throw together, it’s more cost effective than store bought muesli and I hardly ever run out!
We eat this muesli as it is with milk, yoghurt, fruit and nuts or we soak it overnight with some grated apple, lemon and coconut water and have it as bircher muesli.
I leave the nuts out of the muesli as the kids find them too crunchy. Works for me as I prefer them toasted and crushed over the top anyway.
4 cups of rolled oats
1 cup of millet or puffed quinoa
3/4 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/4 cup of sesame seeds
3/4 cup of coconut flakes
1/2 cup of currants
1/2 cup of sultanas
3 tbs of chia seeds
2 tsp of ground cinnamon
Mix all ingredients together and store in an air tight container. To serve, add milk, fruit, yoghurt, honey and nuts. Here are a couple of my favourites:
- Milk, stewed rhubarb, grated apple with lemon, mint, natural yoghurt, roasted almonds and macadamias (I smash them up in the pestle and mortar) and honey.
For the stewed rhubarb, I chop the rhubarb up into 2cm pieces and put it in a saucepan with a couple of tablespoons of water and a good sprinkle of brown sugar. Cook over medium heat, covered until rhubarb is nice and soft. Keeps in the fridge for 5 or so days.
- Milk, poached pears and syrup, walnuts, roasted hazelnuts and yoghurt.
For the poached pears, I followed a Jamie Oliver recipe. I put 4 bosc pears in a large saucepan with 10 cardamom pods, a cinnamon stick, 320g of sugar and 500ml of water. I let it simmer for 2 hours and then put the pears and syrup in the fridge to let the pears take on more flavour from the liquid. The next day, bring the pears back to room temperature, remove from the liquid and then reduce the syrup a little. At this point I added a drizzle of vanilla extract. Pears will keep for 5 days in the fridge.
Makes 600g muesli