I absolutely ADORE the muesli my mum makes. I have tried so many times to replicate it, 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 match what my mum makes. Finally, I managed to coax the recipe out of her, and the main reason I wanted to post it on my blog was 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 unfortunately, it can be 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. Previously I have made it with amaranth puffs as an addition (kind of similar to Honey Puffs), and a good addition that was!
It’s so great having a go-to muesli recipe that you can play around with; changing the flavours slightly, and substituting fruit and nuts for others – whatever takes your fancy at the time. I prefer to keep my muesli relatively simple (but packed full of flavour) and then I can add fruit and yoghurt to it. I have included a recipe for spiced ginger, orange and fig muesli at the bottom of this page, in case you are looking for a slight variation to the ol’ classic.
- 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!
Or for some variation, try this below recipe for my delicious spiced ginger, orange and fig muesli.
- 4 T coconut oil
- 3 T maple syrup / honey
- 2 t ginger
- 3 T cinnamon
- 1 t vanilla
- juice of 1 orange
- 2 c oats
- 1 c coconut
- 1/2 c almonds
- 1/2 c cashews
- 1/2 c sunflower seeds
- 1/2 c pumpkin seeds
- handful dried figs
- 180°C bake.
- Melt the oil (microwave is fine). Add the vanilla, spice, maple syrup and orange juice.
- Place the oats on a baking tray and cover with the wet mixture,
- Bake for 20 minnutes,
- Add coconut, nuts and seeds, and bake for another 10 to 15 minutes or until golden.
- Add figs last.