I just love it when I can save money at the supermarket!
I find breakfast cereals are so expensive and most of them are full of sugar. I’ve been using a wonderful organic muesli, but because of its superior ingredients, it’s costly. So I scouted around for a recipe I could make instead and found this recipe for Muesli (Granola) in one of New Zealand’s Revive Cafe Cookbooks.
I’ve adapted the recipe somewhat, adding in buckwheat flakes and a few spices, but you could add whatever else you fancy – the recipe is very flexible. This recipe makes only 4 cups, so you might want to double it, as I did, to save yourself the extra work down the line.
- 1 cup rolled oats whole
- 1 cup buckwheat flakes or fine rolled oats
- 1/2 cup shredded coconut
- 3 Tbsp sesame seeds
- 3 Tbsp sliced raw almonds or chopped whole almonds
- 3 Tbsp raw cashews or whatever nut you prefer
- 3 Tbsp sunflower or pumpkin seeds
- Optional: 1/2 tsp ginger powder and 1 tsp cinnamon or to taste
- 4 Tbsp liquid honey or you can use pure maple syrup for a crunchier result
- 4 Tbsp vegetable oil
- 1/4 cup sultanas
- Optional: 1/2 cup other dried fruits like dates, cranberries, apricots, goji berries, figs, etc.
- Combine all of the dry ingredients (including the spices if using, but not the dried fruit) in a bowl.
- In a separate bowl, mix honey and oil well. Pour over the dry ingredients and mix well.
- Spread the muesli out on a large baking tray, lined with baking paper. (If you’ve doubled the recipe, you’ll need to use two trays or bake one tray at a time.)
- Bake at 150°C (300°F) for 20 minutes or until golden, stirring the mixture half way through, so it cooks evenly.
- Let the muesli cool a little on the bench, then break it up with your hands (otherwise it will dry into large pieces). Add the sultanas and other dried fruit.
- Serve with fruit of your choice and milk (I use home-made almond milk) or yoghurt.
- Store the muesli in an airtight container – it will keep for several months.
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