Homemade muesli for breakfast
by Susanne Myers —
I grew up in Germany eating my fair share of muesli. When I first came to the U.S., it was hard to find here, so I started making my own. While plenty of different kinds of muesli are available now, I still prefer to make my own. It only takes a few minutes to mix together, and I can tweak it just the way I like it.
By making your own breakfast blend of oats, fruits, nuts and seeds, you can create a mixture you love, know exactly what is in it and save a few pennies as well. Give it a try. Muesli tastes great with milk, almond milk or yogurt.
Homemade Muesli Recipe
- 3 cups mixed nuts and seeds (e.g., sunflower seeds, cashews, almonds, pecans)
- 8 cups rolled oats
- 2 teaspoons cinnamon
- 2 cups shredded coconut
- 2 cups bran
- 1 cup honey
- 1 cup grape seed oil
- 2 teaspoons vanilla extract
- 2 cups mixed chopped dried fruit (e.g., cranberry, apricot, pineapple)
Preheat oven to 325 F. In a large mixing bowl, combine nuts and seeds, oats, bran, coconut and cinnamon; mix well. Heat honey in a small saucepan until very runny. Add oil and vanilla. Pour into the dry ingredient mixture and combine well. Spread the mixture into two large roasting pans and bake for about 45 minutes, stirring occasionally. The mixture should be golden brown and crisp. Allow mixture to cool; then add dried fruit and combine.
Susanne Myers is known as the Hillbilly Housewife and lives in Fort Mill, S.C. firstname.lastname@example.org.
Reprinted from AzNetNews, Volume 34, Number 2, April/May 2015.