When you realise how easily and quickly you can whip-up this homemade muesli, you’ll never ever contemplate spending that R150 on the smallest bag of granola that always has that one ingredient that you absolutely despise!
Perhaps there is some international treaty, signed by all parents as their induction into the profession that states that ‘Breakfast is the most important meal of the day’ and it is essential to speak life into this and convince all parent’s that you are only doing the right thing by sending your child to school stuffed on wholesome goodness that will energise them throughout the day. Well, let it be known that this statement was golden in my home growing up. [Read more…]
I made this muesli in 25 minutes at ten o’clock at night (the irony is not lost on me) to feed my hungry inner being who would rise and screech the next morning. This muesli combines the breakfast staple , oats, but also the currency of the past, quinoa, to create a muesli base that can be chopped and changed so easily that it never becomes the mind numbing cereals that saw me through my high school years.
- 2 cups of oats
- 4 table spoons of coconut oil
- 2 table spoons of raw honey
- 2 table spoons of cacao powder (optional)
- 1 cup of quinoa
- 1/2 cup of chopped nuts
- 1/2 cup of seed mix
- Glacè ginger chopped (this can be replaced with any dried fruit or left out completely)
- Pre-heat the oven to 180°C
- In a sauce pan, add the coconut oil, raw honey and cacao powder until they have melted and formed a fragrant mixture.
- Add the oats and mix until all the oats are evenly covered and then add a small amount of salt and mix again
- Line a baking tray with parchment paper and spoon the mixture onto the sheet. Making sure that is an even layer all around.
- Place the tray in the oven for about 5-10 minutes until the oats begin to become golden
- After the ten minutes, add the quinoa, chopped nuts and seeds to the tray, giving it another mix. Make sure that the muesli is an even layer
- Place the tray back into the oven for a further 10 minutes or until the oats, nuts, seeds and quinoa are a lovely golden colour. Your kitchen should smell like a dream about now. Be careful not to leave the oats in the oven for two long as they do continue to crisp outside the oven
- Remove the tray and place the muesli into a glass jar and leave to cool for 10-15 minutes.
- When cooled, add in your glacé ginger or dried fruit and enjoy!
This muesli can be enjoyed in a million and one ways, the combinations are endless. My favourite so far has been the muesli with yoghurt and a fix and berries sauce.