DIY muesli

Photography by Jonathan Gregson

I am a total convert to home-made muesli and find it so much less sugary than the expensive shop-bought brands that often contain nothing but rather dusty-tasting grains and too many raisins. Plus, you can make it your own and vary it as you like – mixing your favourite grains and throwing in plenty of fruit and nuts. I like to lightly toast the grains as it gives them a less pappy taste and adds richness to the muesli – but if you prefer, just mix them from raw. Grain ‘flakes’ are cut a little thinner than just plain rolled, making them preferable for this recipe. You can buy a muesli base mix if you prefer – just use 350g of the base mix instead of the grains from the recipe – and simply toast it in the oven before adding the seeds, fruit, nuts, etc. Double the quantities if the whole family enjoy it – it will keep for a month or so in a cool dry place.

Serves 4-6
200g barley, quinoa, kamut, rye or spelt flakes, or a mixture 150g oat flakes or quick-cook oats
2 tablespoons wheat bran 3 tablespoons flaxseeds, linseeds, sunflower seeds, pumpkin seeds, sesame seeds or chia seeds
125g mixed dried fruits, e.g. chopped apricots or dates, sultanas, raisins, apple or coconut shavings, goji berries
100g mixed nuts, e.g. Brazil nuts, walnuts, cashews, almonds, pecans
Optional extras: chocolate chunks, dried banana pieces

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Mix the grain flakes and bran (if using) together and spread out thinly (6–8mm thick) over a baking tray – you might need two.
2. Bake for 6–8 minutes or until the grains feel lightly toasted (rather than browned) when you turn them over with a spoon.
3. Once cool, transfer to a large bowl, add the remaining ingredients and stir together.
4. Keep in an airtight container.

Variations: To make the following variations, toast the grains as in the above recipe, then mix with the remaining ingredients and keep in an airtight container.
My favourite muesli
100g barley flakes, 100g rye flakes, 150g oat flakes, 2 tablespoons wheat bran, 11⁄2 tablespoons pumpkin seeds, 100g roughly chopped Brazil nuts, 100g mix of chopped dried apricots and raisins, a handful each of broken up dried banana chips and coconut shavings and 3 tablespoons chia seeds (optional).
Superfood muesli
200g quinoa flakes, 200g oat flakes, 50g goji berries or dried blueberries, 50g chopped dates or prunes, 4 tablespoons chia seeds, 2 tablespoons flaxseeds/linseeds and 4 tablespoons toasted blanched almonds.
Gluten-free muesli
100g uncontaminated gluten-free oats*, 200g quinoa flakes, 2 tablespoons flaxseeds/linseeds, 2 tablespoons sunflower seeds, 100g toasted and roughly chopped, whole un-blanched almonds and 100g dried fruit.

This recipe can be found in Amazing Grains.

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