The Best Muesli

Posted in January, February, All Recipes, Spring, Winter, on

This recipe, unlike many shop-bought mueslis, conains no added sugar. Make a big batch of the core recipe to last a couple of weeks and storie in an airtight jar, then add the extras you like, changing them from one day to the next.

For 1.8kg muesli base

  • 50g hazelnuts
  • 600g whole wheat (or rye) flakes
  • 500g rolled oats
  • 200g jumbo oats
  • 350g raisins
  • 50g milled organic linseeds
  • 30g sunflower seeds

For the extras

  • A few dried goji berries
  • A sprinkling of ground cinnamon
  • Flaked coconut
  • Sesame seeds
  • Pumpkin seeds
  • Almonds, chopped or flaked
  • Walnuts, chopped
  • Brazil nuts, chopped

Dry-fry the hazelnuts in a frying pan to lightly toast them. Cool, then roughly chop them if you want to. Then dry-fry the wheat (or rye) flakes in the same frying pan – this adds to their taste. Keep the wheat flakes moving until they start to gently colour and a toasting smell comes off the pan, but take care not to burn them.

In a bowl, mix all the muesli base ingredients together with your hands. Add the extra ingredients, either raw or gently dry-fried, every morning when you eat your muesli.

This recipe originally appeared in Good Good Food.