I’m a big breakfast person. I look forward to it the moment I wake up. Heck, I look forward to it when I go to bed! I’ve always been a breakfast lover. And to be more precise, I’ve always been a cereal lover. Growing up, breakfast was cereal with fruit and milk. And a sprinkling of sugar. Usually we mixed our cereals (one “good” and one bad type) and the fruit was either strawberries, banana, or tinned peaches and pears. I still cannot eat cereal without fruit on top! When I met my husband he thought I was weird for mixing cereals let alone adding fruit! Now he loves it himself 😉
When I went off dairy and gluten and all that jazz, I started forking out at least $7 for a small box of cereal. I had no choice! Then I thought Why not make my own? It couldn’t be that hard…
And it’s not. I promise.
Now I’d never go back. I now know what’s in my cereal (healthy, nourishing ingredients) and NOT in my cereal (colourings, additives & preservatives). I can add and customize it every time I make it too, it’s great! I haven’t worked out the cost but I’d be interested to see the difference.
This recipe can be so versatile. You can use different nuts, add some berries, or maybe some orange peel? I usually eyeball the amounts but I made a batch yesterday and tried to measure so I could write out a recipe to share on my blog.
The Best Muesli Ever
- 1 cup almonds, chopped
- 1/2 cup sunflower seeds
- 1/4 cup & 2 tbs pepitas
- 1/2 cup almond meal
- 1 & 1/3 cup shredded coconut
- 1 & 1/2 tsp cinnamon
- 1/4 cup raw honey
- 3 tbs coconut oil
- 1 tsp vanilla essence
- 3/4 cup sultanas (or goji berries, cranberries, white mulberries…)
- 3/4 cup oats
- 1 cup puffed millet
|Combine, melt, bake!
Preheat the oven to 160C.
Combine the first part of the ingredients in a large mixing bowl.
In a small saucepan, slowly melt the honey and coconut oil and stir so they are combined. Once runny and smooth, remove from the heat and pour it over the dry ingredients. Add the vanilla essence. Stir and make sure it’s all coated evenly. Spread the mixture onto lined baking trays and pop into the oven for about 15 minutes. Bring it out, stir and move it around the tray and put it back in for another 10 minutes.
Add the third part of the ingredients and combine well.
Once it’s cooled, store in an air tight container!
You could use the oats in the first part of the ingredients but I prefer my oats raw (more nutritional value!) and you might have to add more liquid if you do that. The puffed millet is used for a bit of a “filler”. It makes it go further.
I double the above recipe. Depends how often you eat cereal and how many of you will be eating it! It never stays around long enough here to know when it starts going yuck. And of course, I always top mine with some fresh fruit and almond milk.
Tell me about your typical breakfast! I would love you to leave me a comment if you try this recipe.