In our household we enjoy a good bowl of cereal for breakfast but, finding a tasty and healthy one that is not loaded with sugar, can be difficult sometimes. They usually skimp you on something as well, whether it be the nuts or the dried fruit; most boxed cereals are disappointing, especially when you consider the price you have to pay for them.
Luckily though many of us have access to a wide variety of bulk buy nuts, dried fruit, grains and cereals at our local supermarkets and wholefood stores. Excited by the possibilities we recently embarked on our own muesli making adventure.
The seed and nut mixed we used was a combination of sunflower seeds, pepitas (pumpkin seeds), chopped almonds and dried cranberries; use whatever nuts and fruits you like to come up with a truly unique combination designed especially for your tastebuds!!
This recipe makes a bulk amount so ensure you have a few 1.5L (3 pint) capacity storage jars or you can half the recipe easily.
Preparation time: 20-25mins
Makes 1.5kg (3.31 pounds)
- 4 tbs organic honey or maple syrup
- 2 tbs brown sugar (optional)
- 2 tbs sunflower oil
- 500g (17.64 oz) wholegrain oats
- 125g (4.41 oz) seed & nut mix
- 200g (7 oz) jumbo raisins, diced
- 200g (7 oz) dried apricots, diced
- 200g (7 oz) bran cereal
- 200g (7 oz) wholewheat flakes
Preheat the oven 180°C (356°F).
Over a low heat melt the honey in a small saucepan until clear and runny (omit this step if using maple syrup).
In a large bowl combine the oats and seed & nut mix; add the melted honey or maple syrup and sunflower oil. Toss to combine.
Spread the mixture over two large baking trays; sprinkle with brown sugar (if using) and place in the pre-heated oven.
Bake for 15-20 minutes, shaking the pan occasionally until mixture is crunchy and golden. Remove from the oven and set aside to cool.
Mix all the ingredients in a large bowl until well combined.
Store in large air-tight jars for up to 3 weeks.
Serve with dairy or non-dairy milk, yoghurt and fresh fruit. Yum!!
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email