Nothing is more convenient than a quick bowl of cereal for breakfast. For me, this is usually eaten one handed while I hold a chubby 8 month old on my hip and try to determine whether my 3 year old wants her toast in squares or triangles – best not get that one wrong.
While there are lots of different muesli brands on the market – they are definitely not all created equal. Store bought muesli generally sits in one of two camps – the extortionately expensive brands which promise an elixir of youth, good health and energy; and cheap-o imitation brands with lacklustre rolled oats, a sprinkling of sultanas and the token banana chip. There’s not a great deal in between.
This recipe, which I have adapted from a taste.com.au recipe is super quick to make and absolutely delicious. I tend to pack as much as I can into the muesli as it fills me up and stops me stuffing biscuits into my face until lunchtime. BUT – if you prefer to adopt a less is more approach – you can scale back the ingredients and / or just use the fruits and nuts you have on hand. Make it yours!
- 1/4 cup honey
- 1 tbsn brown sugar
- 1/4 cup olive oil
- 3 cups rolled oats
- 1/2 cup bran flakes
- 1/2 cup flaked coconut
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/4 cup pecan nuts, chopped
- 1/2 cup dried apple, roughly chopped
- 1/4 cup dried pawpaw
- 1/2 cup dried cranberries
Note: buying all these ingredients pre-packaged from a supermarket will burn a hole in your pocket. I buy all my seeds, dried fruits and nuts from our local weigh and pay, where you can buy just the quantities you need and at a fraction of the price. If you don’t have a local weigh and pay head to the bulk food section of your supermarket where you’ll definitely save money.
Prep time: 10 minutes
Cook time: 30 minutes
Servings: Approximately 5 cups
Heat the honey, brown sugar and olive oil in a saucepan on the stove and stir until the sugar is melted.
Add all the dry ingredients into the pan with the hot honey mixture. Stir to ensure all muesli ingredients are well coated.
Spread the muesli mixture over a lined baking tray. Sprinkle cinnamon across the top of the mixture and bake for 25-30 minutes. Stir the mixture every 10 minutes, until golden and toasted.
When the mixture is toasted pull it out the oven to cool. Note: even if the mixture still feels a bit soft it will firm up as it cools. The mixture will also form delicious honey clusters as it cools down – YUM!
I like to have my muesli with yoghurt, fresh strawberries and chia seeds. ENJOY!
Store in an air tight container.