My dad is famous* for his muesli. It’s healthy, interesting, nutritious and keeps you full for ages. Best of all, a decent-sized batch can last a month or more. When he was visiting recently
we knocked some up. OK, he made it, I took photos.
This muesli is particularly wonderful because it’s so flexible – I choose to have mine wheat free, for example. Here’s how you can make it at home…
Makes enough to last for 4 – 8 weeks eating for breakfast 5 days / week depending upon the number of people in your house.
1.2 kg uncut, untoasted, organic oats / spelt flakes / quinoa flakes / rice flakes / bran flakes – whatever you like in the flake / oat family.
1/3 jar warm coconut oil / butter (approx 100g).
1/3 jar agave syrup or honey.
1 kg your choice of raw nuts, seeds and dried fruit. We used almonds, pepitas, cashews, sunflower seeds, flaxseeds, goji berries, sultanas and coconut flakes.
Make the magic happen
Preheat the oven to 180 degrees celsius (350 fahrenheit).
Put all your seeds and dried fruit in a very large mixing bowl. Next, take a bread knife (the really serrated one in your knife block) and slowly chop the nuts. You can put them in a food processor for a couple of whizzes if you’d prefer, but the result is much finer and not as textured. This way you still get the crunchiness (and it looks a bit nicer, too!). The serrated edge on the knife stops the nuts from flicking all over your kitchen.
Add the chopped nuts to the seeds and fruit. Give it all a bit of a mix.
Put your oats / flakes in a roasting pan or on a baking tray. Dad says roasting pans are better as they’ll avoid spillage when you need to turn them later. Sling it in the oven for about 8 minutes. Check the news headlines / follow us on Instagram while you wait.
Combine the agave syrup and coconut oil. We did this by literally just tipping it all into a jar and shaking feverishly until combined.
After 8 minutes, take them out and carefully turn them over – you’re ensuring the heat is evenly spread. Put them back in the oven for another 5 – 8 minutes. Keep going like this until you can feel the warmth radiating from the oats / flakes when you take them out of the oven and hold your hand over them.
It’s important that both oats / flakes are warm and the coconut oil is properly liquid. If either are cold you’ll end up with clumps of coconut butter in the finished product.
Tip the oats / flakes into the mixing bowl with the nut mixture. Drizzle the coconut liquid over the top and then mix the whole lot slowly until well combined.
You’ll be able to tell it’s finished when everything looks slightly moist. Store in an airtight container in the pantry for 6 – 8 weeks. I love it served with fresh fruit and yoghurt!
* I use the word ‘famous’ fairly loosely. Dad lives in the middle of nowhere – his nearest neighbours are some 20km (12.5 miles) away. But hypothetically, if we had a big family or he had the neighbours over for breakfast a lot, I’m sure he’d be famous.