I'm sitting at home on this chilly morning enjoying coffee and a bit of HIVE as I look outside at the gum trees and the new holland honeyeaters diving down to steal nectar from the trees. Whilst Jamie eats vegemite on fresh foccacia toast, my brekky choice is homemade muesli with yoghurt and blueberries. I make damn good muesli, I must say.
As much as I miss being in Europe in the back of a Land Rover, I do like it here in Australia where wholefoods like this are reasonably priced and accessible - I can pick them up at wholefoods in my containers and don't have to buy plastic packaging. I found things like pepitas and chia seeds expensive in the UK and Europe and not that easy to find everywhere like here.
I could make muesli in the back of the Landie, though, and did - we just really struggled to find a decent muesli that was sugar free and nut free, catering for both of us. To be honest, buying shop bought muesli is hard for me here, too, hence why I make it. But I've always made it because Mum always did - it was nicer than the stuff you'd buy and more to your taste.
I tend to make it by eye and feel, so I don't really measure - I start by toasting a heap of oats in a dry pan, stirring until toasted. I guess I'd start with around half a kilo, and then put it in a big bowl. From there, it's just toasting things in lots - coconut, pepitas, sunflower seeds - and adding it to the bowl so the proportion looks right. I also add cranberries and goji berries (sometimes) as well as chia seeds (and hemp if I have them)
I don't add sugar. If you like you can add sweetened yoghurt to it for the sugar hit later - or plain yoghurt and maple syrup.
The initial outlay seems a lot, but if you bulk buy, you get enough for quite a few containers of muesli. You can also add mroe oats to make it go further.
Do you make your own muesli? Do you oven bake it, have it raw, or toast it?
With Love,
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