Store bought muesli always has more fat and sugar in it than I’d like, and is terrible value for money. I prefer to make my own so I know what’s in it and can keep the cost under control.
This easy muesli recipe makes a big cereal container full, or 20 half cup servings – which lasts me at least a month. It is only lightly sweetened and has a subtle cinnamon flavour which I love. If you like yours sweeter, just add more honey.
I include puffed amaranth (I use Ceres Organics), which is available from some supermarkets and Bin Inn. It’s a nice lightweight addition to muesli, and is high in protein, fibre, iron, magnesium, phosphorous and potassium. One bag is enough for about 3-4 batches of muesli. I’ve swapped this out for puffed quinoa before, which is a bit bigger and works equally well.
Buckwheat is a seed (not related to wheat) that adds a really nice crunch and is also a nutritional powerhouse. I bought mine at Bin Inn.
I like to toast my oats and almonds, but you could skip that step and leave out the coconut oil and honey if you prefer.
Cinnamon muesli
Ingredients
- 4 cups rolled oats
- 2 cups puffed amaranth
- 2 cups dried fruit, (I used a combination of chopped dried apricots, cranberries and sultanas)
- 1 cup buckwheat groats
- 1 cup slivered almonds
- 2 tbsp coconut oil
- 1 tbsp honey, (or maple syrup)
- 1 tbsp cinnamon
Instructions
- Preheat oven to 200C fanbake.
- Put rolled oats and almonds in a wide baking tray with edges.
- Melt coconut oil and honey together and stir in the cinnamon. Drizzle this mixture over the oats and almonds, and give everything a good stir.
- Bake for 5 minutes, stir, then bake for another 5 minutes or until golden brown.
- Remove from the oven, cool, then mix with all remaining ingredients. I do this directly into my cereal container, then give it a good shake to mix everything together. See, easy as pie. No need to pay some faceless food producer to do that for you.
- Serve with fresh fruit and your choice of plant or dairy milk.
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