HOMEMADE MUESLI

I love the fact that I can throw together whatever I have in the pantry onto a baking tray and call it 'Homemade Muesli'! This recipe is actually the result of several attempts at making my own granola and muesli and is very easily adaptable to whatever ingredients you have on hand. I initially started making granola, but I found that I was using too much coconut oil and sugary syrup (that is, rice malt syrup, maple syrup or honey) to make the ingredients stick together. Instead this recipe formed more of a muesli style so that I could omit the extra sugar and oil. The result: a simple, wholesome, low in sugar breakfast. The recipe below makes around 6 cups and I eat about 3/4 of a cup each morning for my breakfast with unsweetened almond milk.

The ingredients low down: I've given alternative options wherever possible. Quinoa flakes are rather expensive, however if you are coeliac or gluten intolerant you may not be able to stomach oats. I love adding corn flakes as it adds more 'beef' to the muesli, but you can add whatever unsweetened cereal you wish, such as rice bran, rice bubbles, more oats. I always add a combination of sunflower and pumpkin seeds. Shredded coconut does work better, but if all you have on hand is fine desiccated coconut that works too. Never add the goji berries, chia seeds or dried fruit before baking as a lot of their nutrients are lost in the baking process; instead add them at the end.

INGREDIENTS

• oil spray 
• 1 1/2 cups mixed nuts, roughly chopped (I use a combination of almonds, walnuts, peanuts and cashews)
• 1 cup quinoa flakes or oats 
• 3 cups unsweetened corn flakes or unsweetened cereal of your choice
• 1/2 cup sunflower seeds and/or pumpkin seeds (pepitas)
• 1 cup shredded or desiccated coconut 
• 1/2 cup goji berries
• 1/4 cup chia seeds
• 1/2 dried fruit, ie sultanas & cranberries or fresh fruit to serve 
• milk of your choice to serve - reduced fat cow's milk is best, but if you are dairy intolerant or allergic try unsweetened almond, oat, lactose-free or rice milk. 

METHOD

1. Preheat a fan-force oven to 200 degrees celsius. Line a large baking tray with baking paper and lightly spray with oil. 

2. Combine the nuts, flakes or oats, unsweetened cereal, seeds and coconut in a large bowl and stir well to mix. Evenly spread the muesli out in a single layer on the prepared tray. Bake for 15 minutes or until the nuts are golden and coconut are golden. 

3. Remove from the oven and let the muesli cook slightly before adding the goji berries, chia seeds and dried fruit, if using. If using fresh fruit do not add until you add the milk. Store in an airtight container for several months. 

Makes 6 cups / around 6 - 10 servings 

Total Prep & Cooking time / 20 minutes 

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