Breakfast. It’s what gets me going in the morning. And I mean that figuratively as well as literally. There are so many great things one can have to break their fast. Eggs, pancakes, smoothies, waffles, muffins, oatmeal, porridge, chia pudding, bircher muesli. And isn’t it amazing how many of those items might also be seen on a dessert list?
But lets be honest, mid-week most of us don’t have the time to whip up a batch of pancakes or poach some eggs before rushing out the door. And its not hard to understand the prolific number of breakfast cereals available at supermarkets.
So what’s my go to brekky? That would be home-made muesli, (or granola if you’re from elsewhere in the world.)
Prepare a batch at the start of the week and its ready to go day or night. (Yes occasionally it becomes afternoon tea or even dessert.) Its so easy. The hardest part is setting the time aside to make it. But once you start, continuing is a breeze because its simply yum!
Yes I know you can buy bags of it at the supermarket. But home-made is so much better. Not just because fresher ingredients mean better nutrition but also because you won’t get bored. There are so many variations to suit all tastes and even whatever you’ve got left in the pantry.
So here it is my basic muesli recipe. Use it as a starting point and then have fun with it.
Makes: a large jars worth (perhaps 14 servings)
1/3 cup coconut oil
1/3 cup honey
2 cups rolled oats
1 cup of buckwheat
2 cups flaked coconut or 1 cup shredded coconut
1.5 cups of seeds – I use sunflower, flaxseeds & pepitas
1 cup of nuts – almonds, hazelnuts or macadamias are my favourites
Handful of chia seeds – (optional)
Handful of Psyillium seed husks – (optional)
1 cup of dried fruit – sultanas, figs, apricots or dates
1. Pre-heat oven to 180ºC / 350ºF and line a baking tray with baking paper.
2. On low heat melt the coconut oil & honey together until liquefied, don’t boil it.
3. In the baking tray mix together all dry ingredients except the dried fruit.
4. Poor the coconut oil & honey over the dry ingredients and mix with a spoon to sure everything is evenly coated. The dry ingredients will take on a slight sheen.
5. Bake for 30-40 minutes, stirring every 15 minutes to ensure even cooking. Its ready when it has browned slightly.
6. Remove from the oven and let it cool before adding the dried fruit.
Serve with fresh fruit and the yoghurt or milk of your choice.
Keeps at least 2 weeks in the pantry.
Gluten Free – use GF oats
Dairy free – serve with nut or soy milk
Nut free – leave out the nuts, throw in more seeds if desired.
Vegan – use mayple syrup, agave or brown rice syrup instead of honey
Sugar Free – leave out the honey
Shout out here to my dearest mum who gave me her basic recipe years ago!