Start the morning off right with this frugal toasted muesli recipe
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Make a big batch of this on a Sunday night for an easy and healthy breakfast all week.
Admittedly, this may end up a bit more expensive than some muesli on the supermarket shelf depending on what ingredients you like to add, but you control the ingredients and their quality and you can make it to exactly suit your own tastes.
Most muesli in the shops includes sugar and hydrogenated vegetable oil (trans fats!). A homemade version is much healthier. Many recipes include butter or oil in the muesli, but I don’t find this necessary.
Using a combination of whole grains, nuts and seeds ensures that you are getting a complete protein from your breakfast cereal, giving you energy for longer. This is a basic recipe – add and adjust as you like.
Toasted Muesli
Create your own easy toasted muesli to save money and have a healthy breakfast.
Ingredients
- 500g rolled oats
- 1 cup rye flakes (or other flakes like corn or quinoa)
- 1 cup of unsalted sunflower seeds
- 1 cup slivered almonds or other nuts to taste
- enough honey, maple, agave or brown rice syrup to coat (approx 1/4 cup)
- 1 cup chopped dried fruit
Instructions
- Preheat oven to 170C (325F)
- Combine grains, seeds and nuts and drizzle with enough honey to lightly coat evenly.
- Spread mixture evenly over a baking tray and bake for about 20 minutes or until lightly brown, stirring every five minutes or so and being careful not to burn the mixture.
- Allow to cool and stir in dried fruit. Store in an airtight container at room temperature for up to 1 month.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 657Total Fat: 27gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 1347mgCarbohydrates: 90gFiber: 15gSugar: 21gProtein: 21g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
You can use whatever ingredients that you like in this recipe, try substituting for different types of grains, nuts, fruit and seeds. Add shredded coconut, but be careful it doesn’t burn when cooking.
I like to add linseeds and puffed millet after the cereal has cooked. Dates, figs and pecan nuts make a nice combination.
Serve with milk or try a dollop of yoghurt and some fresh fruit.
