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Crunchy healthfulness

The Make-it-Myself kick continues!  This is the second installment of home-toasted muesli, and I’m so pleased with the recipe that I thought I’d share it.  But first…macro-setting photos!

Delicious!  It’s incredibly tasty, filling and, well, tasty!

It’s muesli!  Wonderful home-toasted muesli, and here’s my recipe, cobbled together through hunch and guesswork. Next time I make it, it will be completely different again!  But it works very well.  It’s just that there’s so much scope for change and variety when it comes to making your own muesli.  Honestly, if you like cooking even a little bit (and like muesli, obviously) then there’s no reason not to do this.  It’s really easy and delicious and you can tailor it completely — I’ve heard of people throwing in white chocolate chips and macadamia nuts and yoghurt-covered sultanas, all of which sound tastycakes, but I kept it pretty traditional.

On a tray at about 160°C, sprinkle about 50g of shredded coconut and quickly toast it until brown — it burns quick, so it’s worth doing this bit separately.  In a bowl, mix together:

  • 250g rolled oats
  • 20g white sesame seeds
  • 50g sunflower seed kernels
  • 50g pepitas
  • 25g finely chopped almonds
  • 70g brown sugar
  • 30g melted butter
  • generous dash of cinnamon

Mix it all together really, really well and then spread thinly out on a tray to toast.  Keep an eye on it and stir it regularly to make sure it toasts evenly. While it does so, finely chop your choice of dried fruits.  I used:

  • 45g dried pawpaw
  • 20g glacé ginger
  • 30g craisins
  • 50g sultanas

And then throw in about 20g of linseed meal because it’s pretty good for you. Add your toasted coconut.  When the rest of the toasted stuff has finished toasting, mix it with your dried fruits and linseed meal and let it all cool before storing in an airtight container.  Next time I make it, I may cut back a little on the brown sugar, throw in some nutmeg, and maybe a dash of whisky (inspired by a friend’s mother, who has porridge with cream and whiskey in the mornings, can you imagine anything more awesome?) before baking.  But hey, we’ve got time for one more photo, so why not crank that macro setting all the way up to eleven:

{ 3 } Comments

  1. Josh | July 27, 2009 at 4:14 pm | Permalink

    I’m a huge fan of muesli, but would you say it’s really worth the time, effort and cost to do it yourself?

    It definitely sounds uber tasty but I can’t quite seem to justify trying it out..

  2. Tim | July 28, 2009 at 1:03 pm | Permalink

    This looks amazing! Did you have to use oil at all to stop it burning?
    And, could you glue it into bars? Imagine home made muesli bars!

  3. bethini | July 28, 2009 at 1:30 pm | Permalink

    @Josh: Cost-effectiveness is something I’m yet to sit down and nut out, but will be the topic of an upcoming post. I think it works out to be fairly cheap, because you’re buying ingredients in bulk. (Unless, like me, you accidentally buy your ingredients at the Organic Only health food shop, where everything costs about 40% more than it does in a standard health food shop.)

    @Tim: Homemade muesli bars are awesome: my Mumini used to make them, and they’re essentially muesli mixed with honey, butter and peanut butter and set in slabs in the fridge. They’re incredible.

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