How to make your own muesli

Call me a sandal-wearing hippie, I don’t care. You can even call me a Guardian reader and I won’t take offence. The fact is that homemade muesli rocks. And I’m super fussy about breakfast cereals. Too much sugar in some; others are strangely salty, and I don’t like large lumps of fruit that go soggy in the milk.
Having discussed this at length in the office, it is clear that everyone has a different muesli criteria, as well as a different way of saying the word. The best option is undoubtedly to make your own. This way you can save money - the most expensive packet of muesli I can find is Rude Health’s Ultimate Muesli (£5.95 for 500g) - and guarantee that your morning bowl is just the way you like it. 

Instructions:

1/ First you need to invest in a container. An air-tight dispenser like this one from Lakeland or this one from John Lewis is perfect for the job.

2/ Some people like to toast their oats first. This involves spreading them out on a baking tray and grilling them until you can smell something delicious. Or you could roast them in the oven for 20 minutes.* It sounds like a faff, but it’s worth it. They become firmer so you end up with a less soggy final product. *You could easily toast your oats in a cooling oven to save turning it on especially for this purpose.

3/ Larger oats make better muesli. I like these jumbo organic oats because they taste delicious.

4/ Consider spicing up your dry mix. As well as plain rolled oats, you could add barley flakes, oatmeal or oatbran to your dry mix.

5/ The mixing process. Once you’ve got your oats in a large mixing bowl, add chopped fruit, nuts, seeds and anything else you fancy eating for breakfast. Mix thoroughly. Proportions depend on taste. I use roughly three cups of oats to one cup of mixed nuts, seeds and fruits.

6/ Here are some content ideas: raisins, chopped apricots, chopped dates, dried banana, pumpkin seeds, sesame seeds, sunflower seeds, chopped walnuts, pecans, hazelnuts, flaked almonds, desiccated coconut and cashews. Variety is crucial.

7/ If you prefer to follow an exact recipe. I like this one from Anthony Worrall Thompson, although you wouldn’t necessarily have to soak the mixture in apple juice as he suggests.

8/ Cheat with the seeds. To avoid a complex process of mixing, which invariably ends up with hemp seeds scattered over the kitchen floor, I buy a ready mixed packet like this one from Holland & Barrett.

9/ No need to add sugar - especially if you’ve used some dried fruit. And by not adding it, you have the perfect excuse to drizzle maple syrup, honey or a sprinkle of brown sugar on your bowl. 

10/ Pour it into your air-tight container and wait until breakfast. As well as eating with milk, you could soak it in apple juice the night before and add a dollop of yoghurt at the last minute.

As if further evidence were needed of the benefits of making your own, Canada’s Heart and Stroke Foundation has included a homemade muesli recipe as part of its health information.

Comments

[Keane]

This sounds absolutely delicious. Thanks!

Keane
keane.festizio.net

[James Andrews]

Reading Chris Ayres today (Digesting cow waste to generate elec) reminded me of the Fiat Totem Total Energy Module) unit installed in a development of 15 houses in Milton Keynes 35 years ago. This produced electricity and hot water for the houses from their own digested sewerage. Where is this technology now, a third of a century later?

[Kitchen Witch]

I like making muesli the night before I want it. Tends to be about two mugs of oats, a mug of dried coconut, a handful of flaked almonds, a grated apple, a large pinch of cinnamon, enough soya milk or yoghurt (both of which don't curdle with the apple) to make the mix really sticky, and the grated zest of a large apple. I also add dried apricots, cranberries, or dates, depending on how lavish I am feeling. :)

[Eco Worrier]

God damn, your DIY muesli sounds better than mine, Kitchen Witch. Shall definitely try it out. Thanks for that.