a fine start

A lot of what goes into this breakfast muesli depends on what I feel like at the time.  I first started making my own muesli with a recipe adapted from Bill Granger’s Open Kitchen. 

I then tried a microwave version.  Lately I’ve been messing around with the granola recipe from Jamie Oliver’s Ministry of Food.   I’m not sure what the difference is between muesli and granola but I still call it muesli. 

My version is usually 2 cups rolled oats, 1/3 cup whole almonds, about 12 brazil nuts, ¼ cup each of sunflower seeds, sesame seeds and pumpkin seeds.  My theory with the nuts is that there should be 4 almonds and 1 brazil nut in each serve!  If I feel like it, and sometimes I don't, I add 1/8 cup of thread coconut.  I prefer the look and texture of thread coconut to dessicated coconut.

All is then tossed together with 5 tbsp oil (Jamie used olive oil, Bill used vegetable oil, I use rice bran oil – I think olive oil would be too strong an oil for this) and 5 tbsp honey (the runny kind) or maple syrup.  I like to sneak in a teaspoon or two of the maple syrup as it would just be too decadent, not to mention costly, to use all 5 tbsp.  But it does give it a depth of flavour.  Place the mix on a baking tray in a preheated oven (160 degrees C) for about 30 minutes or until golden.  Stir every 10 minutes or so to toast evenly and break up lumps.  Dried fruit of choice can be added once the muesli has cooled.  My favourite of the moment is to drop dried cranberries into the muesli where they  “sparkle like little jewels”, as Nigella might say.   I have also used sultanas.   That would probably be all the dried fruit I would put in.  I dislike dried apricots in muesli.  Don’t ask me how many portions this makes.  As a rough guide, it may last about two weeks – but that’s only if there’s one of you. 

To serve, I add a dollop of greek yoghurt or vanilla flavoured yoghurt (I might add a little milk to thin it out), and whatever fruit I like.  It used to be halved tamarillos, topped with brown sugar and grilled.  Unfortunately the tamarillo trees are no longer.  It’s midsummer here now so perhaps blueberries, strawberries, raspberries or nectarines.  There’s always bananas and if there’s no fresh fruit then frozen blueberries or raspberries are a good substitute.   

I also love bircher muesli – but that’s another story…

Toasted Muesli

Microwave version

2 cups rolled oats

¼ cup sesame seeds

¼ cup pumpkin seeds

¼ cup sunflower seeds

approx. 40 raw almonds

approx. 15 raw brazil nuts

¼ cup canola or rice bran oil or similar (don’t use olive oil – too strong)

¼ cup runny honey

Mix the oats, seeds and nuts together.

Place the oil and honey into a small heatproof container and microwave for approx. 3 minutes.

Pour into the muesli and mix well, coating all the ingredients.

Microwave for approx. 3 minutes.

Stir the contents well.

Microwave for another 3-4 minutes, removing every minute or so to stir and check.

Muesli should be golden brown.  Don’t leave to sit in hot bowl as it will continue to brown.

Spread muesli over a Teflon mat or surface to cool.

When cool, add a handful of sultanas or cranberries or any other chopped dried fruit you wish.

Store in container and enjoy!