Making your own muesli will save you heaps in cereal costs at the supermarket (which was the incentive for me to start making my own, and because I couldn’t find a brand that I really liked). Not only that, but you know exactly what goes into it, so you can be sure it has no preservatives, fake colours or flavours and no added sugar.
This recipe makes a big batch, approximately 2.5kg, which lasts our lot about 3-4 weeks (2 adults and 1 child). The ingredients for this only cost me $15, so not too bad for a months worth of cereal!
Homemade Toasted Muesli Recipe Ingredients
- 5 cups rolled oats
- 1 packet (approximately 200g) sunflower seeds
- 1 packet (approximately 300g) pepitas (also known as pumpkin seeds)
- 2 packets (approximately 100g each packet) slivered almonds
- 1 packet (approximately 200g) macadamia nuts, roughly chopped
- 1 cup shredded or dessicated coconut
- 1 cup wheat germ
- 1 cup dried cranberries, roughly chopped
- 1 cup sultanas
- 1 cup dried apricots, finely chopped
- 1 heaped tsp ground cinnamon
- 1/2 heaped tsp allspice
- 1/2 heaped tsp ground nutmeg
- 1 cup honey
- 100ml canola oil
Homemade Toasted Muesli Recipe Method
Preheat oven to 160ºC and line three large (20cm x 30cm x 2cm) baking trays with baking paper or foil. Heat the honey and oil together in a small saucepan over low heat (you could also do this in a microwave proof bowl in the microwave on low) until warm and runny (do not boil). Remove from the heat and add the cinnamon, nutmeg and allspice and stir to combine.
Combine oats, sunflower seeds, pepitas, almonds, macadamias, coconut and wheat germ in a large bowl (you may need to split the ingredients equally between two bowls – it makes a lot!). Pour over the honey mixture and mix thoroughly (it should be slightly damp, but not wet). Spread the mixture between the two baking trays and bake for 10 minutes. Remove from oven and stir, then return to oven for a further 10 minutes. Repeat this process until mixture is lightly golden brown, this may take up to 40 minutes.
Remove from the oven and allow to cool completely, then toss through cranberries, apricots and sultanas. Place in an airtight container. Serve with yoghurt and fresh berries, or milk/soy milk.
You can use this mix to make muesli muffins, which are great as a lunchbox or after school snack. Simply take your favourite muffin recipe, add a cup of muesli to the batch and stir well (you may need to add a little extra liquid to the muffin mix).