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Killer muesli

Super simple. Delicious. Nutritious.

This muesli recipe feeds 2 of us (a full-grown man and me!) for almost 2 weeks. The trick is to make it at whatever point in your week you have more than 2 seconds (AKA make the time). It is worth it and you will thank me… My boyfriend previously had not been a big fan of muesli nor had he ever been satisfied from his breakfast past 9am! Once I convinced him to leave the land of Weetbix for home-made muesli he was/is forever thankful!

As with many recipes to be made in bulk, the initial cost to buy all the needed ingredients can be significant; though as I said above this recipe lasts for some time AND these ingredients will stay happily in  your pantry for months. This way they are there and are ready to be grabbed when you make your next batch of muesli. The only ingredient I buy regularly is the oats themselves.

Muesli in packets is like almost all food in packets; processed. Along with the yummy things your body wants and needs you will also get some not so yummy things and in my opinion totally unnecessary ingredients. Oil is #1 on this list in the packet-muesli world. Years ago I religiously bought (and enjoyed) a well known and popular Australian muesli brand – Carman’s. There are loads of brands like this that make wonderful products with good quality ingredients HOWEVER for me the main concern is the presence of some ingredients; sugar (honey), oil; and not others; I enjoy the flexibility of alternating my seed and nut mix. Another factor is price with 500g of a high quality off-the-shelf product costing between $6-10. The below recipe is nowhere near that cost and making your own of anything is fabulous anyway!!

photo 4-1

INGREDIENTS (makes over 1kg of muesli)

  • 1kg ROLLED oats (the brand is not important however look for 100% rolled oats and confirm there are no added ingredients on the pack)
  • 1/2 cup wheatgerm
  • 1/3 cup sunflower kernels OR a seed mix – pepitas are great!
  • 1/4 cup LSA (linseeds, sunflower seeds and almonds)
  • 1 cup RAW almonds – chopped up or whizzed in the food processor
  • 1 cup NATURAL sultanas – this means nothing is added/no oil/nothing
  • 2 tsp white chia seeds

photo 1-5

 METHOD

  1. Pre-heat oven to 180 degrees (electric oven)
  2. Place rolled oats in suitable baking tray
  3. Measure out required amount of other ingredients

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4. Add to rolled oats in tray and combine by hand until well mixed

photo 2-6

5. Dry-roast in the oven for 10-15 minutes until the sultanas are softened and your kitchen is starting to smell heavenly

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6. Allow to cool and store in an airtight container(s)

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SERVING OPTIONS & VARIATIONS

Any ingredient where you may prefer an alternative can of course be swapped out though the key to this particular recipe is about having no added sugars (includes no honey) as I feel it is unnecessary. This also extends to a limit on dried fruit and is the reason I use only natural sultanas (contains no oil) and only a small portion at that. You could use dried apricots instead of sultanas for example, hazelnuts instead of/as well as almonds, pepitas instead of/as well as sunflower seeds.

Serve with clean Greek yoghurt (or milk if you prefer) and yummy fresh fruit + cinnamon sprinkled on top!

My breakfast serve is 1/2 cup of the muesli mix with what you see below in the picture and is approximately 370 calories.

Enjoy and know that you have done your body some serious good for the day.

Love Nadia xxx

My brekkie includes home-made muesli, Greek yoghurt, fresh fruit and a sprinkling of cinnamon

My brekkie includes home-made muesli, Greek yoghurt, fresh fruit and a sprinkling of cinnamon…..

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12 Comments Post a comment
  1. Very nice indeed. We have been making our own muesli for a long time now. I posted about it in January. Have a look here: http://wp.me/p1NUXa-Oy.
    Best,
    Conor

    March 10, 2013
    • Great post Conor and thanks for your compliment!

      March 10, 2013
  2. I made this yesterday and we enjoyed it this morning with sliced banana and low fat milk! But I did double the chia seeds and why so few Nadia?

    March 17, 2013
    • Wonderful Margaret and so glad that you enjoyed it!! Chia seed quantity in the recipe is mainly related to cost 🙂

      March 17, 2013
  3. Sam #

    Oh yum! This looks amazing!

    April 8, 2013
    • Thanks Sam! Give it a try! I promise it is yummier than it looks xx

      April 8, 2013

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