As I mentioned in an earlier post, my sister got married a couple of weeks ago and we spent most of one day making and packing a LOT of muesli. The reason for this is because she decided that her wedding favours would be a breakfast for the next day, so in a bag she included a packet of muesli and a T2 Melbourne Breakfast tea bag (as she resides in Melbourne) for each person who attended her wedding. It was a neat idea and something that was useful and yummy! (She was inspired by the restaurant Vue de Monde in Melbourne who give their patrons a take home breakfast for the next day.)
So this post includes a recipe for the muesli we made for her wedding (which I’ve called ‘Adrienne’s muesli’) and my recipe for muesli (titled ‘R&K muesli’). Her muesli is adapted from this one, but has different ingredients.
How do the two mueslis differ? Well, for one, the texture is different. Adrienne’s one is made up of clusters of toasted muesli whereas everything stays separate in mine. My muesli doesn’t have as many ingredients added to the oats – just sunflower seeds, almonds, dried cranberries and yoghurt covered raisins. Adrienne’s muesli has coconut, sesame seeds, almonds, sunflower seeds, banana chips and dried cranberries. Also, hers is sweeter as it has brown sugar in it as well. Both are very tasty – and what is good is that both recipes are easily adapted where you can add whatever nuts, seeds and dried fruits you like. I’m not a big fan of store bought muesli as I always find myself disappointed. I much prefer to make my own (if I have time!) as that way I can control what goes into it.
And you can do more with muesli than just eat it with milk… why not try layering it with yoghurt and fruit, or stewed fruits, for a breakfast parfait?
1/2 C honey
1/2 C olive oil
1/2 C brown sugar
6 C rolled oats
1/2 C sesame seeds
1/2 C slivered almonds
1/2 C sunflower seeds
1/2 C long coconut threads
1/2 C dried cranberries
1/2 C banana chips
Preheat oven to 160 degrees Celsius. Line a deep baking dish or large tray with baking paper.
Combine honey, sugar and oil in a saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar dissolves.
In a large bowl, combine the sesame seeds, rolled oats, sunflower seeds and almonds. Pour over the warm honey mixture and mix together well.
Spread mixture evenly over base of dish. Bake for 30 to 45 minutes, stirring every 10 minutes, or until golden and toasted. Set aside to cool completely (muesli will form crisp clusters on cooling). Crumble up the muesli and then mix in the coconut, cranberries and banana chips. Store in an airtight container until ready to serve.
1 kg rolled oats
1/2 C honey (such as manuka)
1/2 C oil (such as olive, sunflower, rice bran or coconut)
1 C sunflower seeds
1 C slivered almonds
1 C dried cranberries
1 C yoghurt covered raisins
Preheat oven to 170 degrees Celsius.
Melt honey (if not in liquid form already) by zapping quickly in the microwave.
In a bowl, combine the oats, sunflower seeds and slivered almonds. Pour over the honey and oil and mix together well.
Place in a large roasting tin lined with a silicone mat or baking paper. Bake for 30-45 mins, stirring every so often to ensure everything is evenly toasted. (You may have to cook this in two batches if your tray isn’t large enough.)
Once everything is nicely toasted, remove from the oven and stir every 10-15 minutes until cool (this helps the muesli to have a crunchy texture). Add the dried cranberries and yoghurt covered raisins once cool and store in an airtight container.