I find most breakfast cereals too sweet or too plain which is why I started making my own. It’s also cheaper to make it yourself – you just need to plan ahead so you don’t run out. I usually make it at night when I have something else in the oven or do some baking to make use of the oven being on. Most museli recipes seem to have loads of nuts and seeds but nuts are especially expensive so it can be costly to make. Mine is bulked out with rolled oats – making it more like a dry porridge with added extras. Store bought museli (and recipes for it) also contain oil, and often alot of it, which toasts the museli. I don’t add any oil instead I use the liquid below.
- 1kg rolled oats
- 2TB honey or 1/4 cup fruit juice
- One cup of seeds (2 handfuls of each) – eg
60g sesame seeds
- One cup of nuts – eg
50g cashew or peanuts
- 100g/one cup coconut (a mix of desiccated and flakes is good)
- Cinnamon to taste (1Tb)
- One-two cups / about 300g dried fruit – eg raisins, apricots, cranberries
Make it –
Put the oven on to 180 C and boil the jug if using honey so you can mix the honey with 1/4 cup boiling water.
Put the rolled oats in a large shallow roasting dish into the oven with the seeds and coconut (not the flakes as they burn easily) even if it’s not come to temperature.
While these are cooking cut up the nuts and pumpkin seeds and add them in when done.
After 20 minutes of cooking add the coconut flakes, cinnamon and liquid (honey with water or fruit juice). This and the coconut give it some sweetness so you can vary this to your taste. This amount won’t make it too sweet. Put it back in the oven for 15 minutes, stir it up a couple of times while cooking and make sure the top isn’t burning.
Once cooled add the dried fruit. Sometimes the liquid cooks and forms lumps in the oats – just break these up by hand. Leave to cool and put in an airtight container.
I try and make the museli with as many organic ingredients as possible. So usually the rolled oats are organic (as it’s the bulk of the volume) and the rest depends on cost and availability. I’m still weighing each time I make it and keeping a note of prices so I can only roughly work out the cost which is about $10 per kg for a mostly organic museli. The price of the organic rolled oats makes the biggest impact – it can be from NZ$6-8 a kg. Whether using organic or regular product, it works out cheaper to make your own.
- Banana chips, puffed rice, barley, quinoa, buckwheat or wheat flakes.
- Nutmeg, ginger, ground cloves instead of or as well as cinnamon.
- Add in other things depending on what’s on special, what’s available and what you prefer. I vary the fruit and nuts this way so it gives it some variety too. Nuts are the most expensive part – I usually have almonds then another nut depending on what’s the cheapest eg peanuts. I can’t wait for our nut trees to start producing so I can add loads in without thinking about the cost.
- The above measurements of ingredients are absolutely rough – adjust to your own preference.
- I normally do a mix of jumbo and quick oats as I find the jumbo too big and the quick oats almost too fine.
- The museli can be toasted without using any liquid – keep stirring it to make sure it doesn’t burn. The spices won’t have anything to stick to though and will end up sitting in the bottom of your container so leave them out and sprinkle over on a daily basis if you want to add flavour. (Cinnamon also has health benefits though probably not much at this volume).
- Keep the seeds, dried fruit and any extras together in one container so it’s easy to pull it out when you need to make a batch. Nuts go rancid really quickly once shelled and then once cut so keep these in the fridge and don’t buy too much at once.
- WEEVILS – all the dried products are possible carriers of them. I keep the seeds in their own bags and all together in a container so it’s restricting the potential of moths getting in or out into the pantry. Putting the dried stuff in the freezer for a couple of days apparently kills weevils. I haven’t done this enough times to vouch for it but it’s easy enough to do.
- To make a BIRCHER style museli just put your ration into a bowl the night before and add milk (or preferred liquid) and frozen berries. In the morning add a bit more liquid, fresh fruit eg grated apple (if you didn’t have frozen fruit) and yoghurt. I find just putting milk on it the night before makes it much more edible in the morning – it’s just a matter of remembering to do it!
- In winter, when we prefer porridge to museli, I toast the seeds, nuts etc, add dried fruit and kept that in a container to add a spoonful or two to the porridge.
- Once you’ve made your first batch it will take you less and less time to make it. Cutting up the nuts and dried fruit takes the longest time; you can always buy these pre-diced.
- Running out of muesli and also the ingredients is when you stop making it so you need to plan ahead. I keep a list in my phone of what I need to buy. Make sure where ever you get it from has a high turn over so it’s fresh. This batch will last us three or four weeks so adjust the quantity depending on how many serves you need.
- Experiment and enjoy.