Cinnamon-stewed apples, Greek yoghurt and toasted muesli is my favourite weekend breakfast. It’s warming, tasty and the crunchy muesli add so much more than flavour. Toasted muesli is my favourite but unfortunately, store-bought versions usually contain a lot of things we don’t need, like oil and fats, to give it that lovely crunch. In my version, the fat only comes from the nuts and you can control it by varying the number of nuts you add. Another bonus of making your own muesli is that you can add whatever you like. I’ve made a toasted, fruit-free muesli and Michelle Bridges’ un-toasted muesli. I tend to vary what I add to my toasted muesli depending on what I have in the cupboard but this is a scrumptious combination that I usually make.
Un-toasted version first. Making muesli is so simple you’ll wonder why you’ve been buying the packaged version.
Throw all the ingredients together. This would also make a lovely gift if you leave it in the layers and attach a little ‘shake me’ label.
If you’re keeping it for yourself, shake it up and keep it in an air-tight container. Serve it with yoghurt and fresh fruit or make it into Bircher muesli by soaking equal amounts of muesli and low-fat milk in the fridge overnight.
To make toasted muesli, throw all the ingredients together in a bowl and stir them together.
Lay it out as flat as you can on a baking paper-lined oven tray and bake at 100C for about 20 minutes or until it starts to crisp.
Leave it on a tray to cool then store in an airtight container. Serve with yoghurt and fruit. I also have a little sprinkled over yoghurt for afternoon tea and it makes a wonderful alternative to regular crumble on top of apples, pears or rhubarb. Enjoy!
Toasted muesli an original Claire K Creations recipe
- 2 cups rolled oats
- 1/2 cup bran
- 1/4 cup sunflower seeds
- 2 tbsp crushed walnuts (20g)
- 1 tsp sesame seeds
- 2 tbsp flaked almonds (15g)
- 1 tbsp lecithin
- 1 tbsp linseed
- 1 tbsp brown sugar
- 1 tsp cinnamon
- I sometimes add – coconut, crushed hazelnuts, crushed Brazil nuts depending on what I have in the pantry and freezer
Mix everything together in a large bowl then spread onto a baking paper lined oven tray and bake at 100C fan-forced for about 20 minutes or until it turns golden and crunchy. Keep an eye one it.
Leave it to cool on the tray then store in an airtight container.
Muesli recipe from Michelle Bridges ‘Crunch time cookbook’
- 2 cups rolled oats
- 2/3 cup bran
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup currants
Mix it all together and store in an airtight container.