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    Home > Breakfasts

    Cinnamon muesli

    Published: 8 Jun 2015 · Modified: 29 Oct 2016 · By Amber · Leave a Comment

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    Cinnamon muesli.

    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.

    Get the recipe

    Cinnamon muesli.

    Cinnamon muesli

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 5 minutes minutes
    Cook time: 10 minutes minutes
    Total time: 15 minutes minutes
    Course: Breakfasts
    Cuisine: Vegan
    Servings: 20
    Calories:
    Author: Quite Good Food

    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 tablespoon coconut oil
    • 1 tablespoon honey (or maple syrup)
    • 1 tablespoon 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.
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Toasted oats and almonds.
    Cinnamon muesli ingredients, ready to mix.
    Close up of cinnamon muesli.

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    I'm Amber, an enthusiastic cook, food obsessive, mother, writer and photographer based in Hamilton, New Zealand.

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