DIY Muesli

I discovered this awesome DIY muesli recipe in the cookbook that I had borrowed from the library right before the lockdown.  I like it a bit sweeter but that's just me.  I figure homemade muesli still has less sugar than the commercial versions.

 

 

DIY MUESLI

 

GRAINS (5 cups total, any combination)

Rye flakes, Rolled oats, Barley flakes

 

CHOICE OF CHOPPED NUTS (1 cup total)

Brazil nuts, Almonds, Walnuts, Cashews, Peanuts

 

EXTRA CRUNCH FACTOR (1 cup total)

Sunflower seeds, Pumpkin seeds, Buckwheat groats,

Coconut flakes, Cacao nibs, Freeze dried bananas

 

DRIED FRUITS (1/2 cup, optional)

Raisins, Goji berries, Blueberries, Mulberries, Raspberries

 

FLAVOUR BOMBS (1/2 teaspoon)

Ground cardamon, Ground cinnamon, Sea salt, Ground vanilla

 

--oOo--

 

TOAST

Add 3 tablespoons honey or favourite sweetener and 2 tablespoons coconut oil to the mix before adding any dried fruit.  Stir to coat and spread onto a lined baking tray.  Toast in preheated oven at 180C for 15-20 minutes until golden brown.  Allow to cool and stir in fruit.

 

SOAK

Add 1 cup milk and let soak for a few hours.

 

HEAT

Put 1/4 cup muesli and 125 ml (1/2 cup) milk in a small saucepan and cook 10 minutes over medium heat, stirring regularly.

 

TOP

Sprinkle muesli over plain Greek yoghurt and add fresh berries.