The great thing about making muesli at home is that it has so many good qualities beyond its amazing flavors: unprocessed, unsweetened, packed with fibers, you control 100% of what you put in it, for a healthy breakfast that will keep you full and energized until lunch. Unlike granola, there is no need to coat with fat, and no need to bake. The result is lovely and crisp, you’ll love it with yoghurt, as a topping to stewed fruits, with ice-cream and of course the traditional way in a bowl with milk. To add a more nutty flavor to the mix, toast (not bake) the nuts just for a few minutes. I added my favorite nuts and dried fruit (pecans, pine nuts, apricot and figs), but feel free to improvise!
Makes 2 lbs (1 kg):
- 1 3/4 oz (50g) of hazelnuts
- 1 3/4 oz (50g) blanched almonds
- 1 3/4 oz (50g) pine nuts
- 1 3/4 oz (50g) walnuts
- 1 3/4 oz (50g) pecans
- 1 3/4 oz (50g) unsalted pistachios
- 1 3/4 oz (50g) currants
- 1 3/4 oz (50g) of dried figs
- 1 3/4 oz (50g) of dried apricot
- 1 3/4 oz (50g) of honey
- 1 lb (500g) of oat flakes
1. Chop seeds. Cut figs and apricots into into very small dices.
2. Gently fry roast the seeds in a frying pan. When it is lightly browned, add the honey out of the fire. Mix well to coat the seeds. Add the diced dried fruit and raisins and mix.
3. When the mixture has cooled, stir into the oatmeal. Serve with milk or yogurt.
Keep your cereals in an airtight container (a big jar is perfect) and store in a dark place for up to 1 month.