Breakfast is the number one meal in our house with both girls able to go through several courses without drawing a breath. Whilst a good fry up is probably Dave’s and my favourite, Bubby goes mad for muesli – or as she calls it, ‘brekbest’. But not just any ‘brekbest’ will do. Her muesli needs to have the right balance of raisins to oats and must be not too chewy or crunchy. She even recently went through a phase of not wanting to eat nuts so I started chopping them in the Fooderator (aka the Thermomix) to get a finer blend of chopped almonds. Much to our delight, this unintentionally resulted in yummy crunchy little clusters being formed amongst our homemade toasted muesli.
My base recipe can be modified so you can add as much or as little of the dried fruit, nuts and seeds as you like. I also tend to vary them so we’re not eating exactly the same each time. For the dried fruits I like to include a mix of raisins, currants, cranberries, blueberries, pear and peach. For the seeds I usually just stick to pumpkin or sunflower seeds.
750g rolled oats
1 cup olive oil
1 cup coconut sugar
1 cup honey
1-2 cups of dried fruit, finely chopped
½ -1 cup almonds, very finely chopped in a food processor
¼ – ½ cup mixed seeds
½ cup dried coconut
Preheat the oven to 150 degrees. Line 2 large deep baking trays with baking paper. We make this muesli is a regularly so I like to use the silicone ones and re-use.
Mix the oats, almonds, seeds and coconut in a large bowl and set aside. Gently heat the olive oil, slowly stirring in the coconut sugar and honey until the olive oil is combined into the sugar and honey. Pour half into the bowl with the oat mixture and stir through as much as possible, then pour in the last half to coat the rest.
Spread the mixture out onto the baking trays and pop into the oven. After 10 minutes, pull the trays out and toss the mixture with large spoon. The honey should be quite runny and easier to finish mixing through. Put back in the oven and check after another 10 minutes or when the oats have turned a golden brown, but not burnt. Pull the trays out and stir lightly to mix the honey a little again, being careful to leave some clumps. Leave to cool.
Once cool, the oat mixture will have formed some crunchy clusters amongst the rest of the muesli. Stir through the dried fruit and store in an airtight container.