I absolutely ADORE the muesli my mum makes. I have tried so many times to replicate, because surely, how hard can muesli be! And although I have made loads of delicious muesli in my time, none of them ever seem to replicate what my mum makes. Finally, I managed to coax the recipe out of here, and part of the reason I actually wanted to post it up here is so that I can never lose it again. I made it yesterday, and after this weekend is over I’m going to have to start rationing it if I want it to last (because mind you, it’s pretty darn expensive to make!). Of course, if you use this recipe you can mix it up as you like – for example swapping out the apricots for other dried fruit, or including extra nuts and seeds.
- 5 c rolled oats (the whole-meal ones are great, slightly more chunky than just the plain ones I would normally use for porridge)
- 2 c bran
- 2 c long threaded coconut
- 1/4 c honey
- 1/2 c rice bran oil (or olive oil is fine)
- 1 c dried fruit (I use apricot)
- 1 c chopped nuts (I mainly use almonds and cashews, with a few hazelnuts/walnuts/macadamias thrown in for good measure)
- 1/4 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/8 c sesame seeds
- Set oven to 150°C fan bake/grill.
- In a baking dish add the rolled outs, the bran and the coconut. Melt the honey, add the oil and pour the mixture over the baking dish. Toast until golden.
- Take out and add dried fruit, seeds and nuts. Add back to the oven but keep a very close eye on it so that it doesn’t burn!