My Favourite Muesli (Updated)

Hello Dear Reader,


I have been making Muesli for many years, ever since staying at Camp Eden for a week with my sister in 2011. It is a health retreat in the Gold Coast Hinterland. While we were away on Norfolk Island for the Ballroom Dancing Week that year, we saw a fantastic special on "Getaway" for a buy one get one free, so that is what we did. As you can imagine the food was very healthy but super tasty at the same time. This Muesli was an outstanding part of breakfast every morning and as part of the week we participated in a few cooking lessons and making your own Muesli was part of it.

Until this point I had never thought of making my own Muesli, now I can't go without it. I start every work day with a bowl of Muesli and a bowl of fruit and yoghurt, it keeps me going until morning tea. I have just recently tweaked the original recipe to include sesame seeds and salted peanuts, wow what a difference those two ingredients make, it is even more delicious now.

Ingredients for My Favourite Muesli-4 cups rolled oats (I buy Coles own brand) 1/2 cup each of Almonds, Walnuts, Macadamias, Sesame Seeds, Salted Peanuts and Honey

Mix everything together until honey is coating everything

Scrape into a lined, high sided, baking tray and roast at 165C for 40 to 50 minutes, giving it a thorough turn and mix every 7 to 10 minutes, so it is evenly golden.


Take out of oven once you are happy with the colour, let cool and then pour into a glass jar. For me, a serving size is 1/4 cup, it is so nutritionally dense that you really don't need too much, I top it off with a drizzle of honey and Cocoquench. 


Do you make your own Muesli? What do you add to yours?

Have a lovely day
💗Fi

1 comment

  1. This looks delicious. I tend to throw whatever I have around in my muesli - i agree that nuts definitely lift it. Sometimes I do a granola style baked one like this and other times it's just raw. In the colder months we transition to porridge though so I'll be pausing the muesli making for a while around here.
    Cheers,
    Laura

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