Healthy Wholesome Muesli

For the first time since having my 2^nd child (over a year ago) I had the day at home to myself.  Veggie daddy took the kids to the inlaws for the entire afternoon.  I spent the morning baking cheese and pesto scrolls, cutting up fruit, packing homemade banana biscuits and other snacks to keep their tummies happy not to mention spare clothes and nappies.

I had a list of things to do while they were gone but my main purpose of staying home was to get some posts written for you all to read… Well they’ll be home soon and I haven’t written much, but I have done plently of baking!

I have to admit that I struggled being on my own in the peace and quiet of home.  It was different than being at work which has a sense of purpose and I know the kids are home happily playing with Grandma or daddy.  But I managed to get those jobs done that can be more challenging with the kids, wash the floor, dusted their rooms, even went for a quick run.  But most importantly I cooked.  I made some gourmet muesli, high protein nut butter, prepared jars for my curing olives (didn’t get around to filling the jars), then finally dinner for tonight, a hearty vege shepherdless pie.

So lets start with the muesli first...

For many years I tried different types of gourmet muesli.  Sure most are delicious but they’re not something that can be eaten daily as often have added sugar or fats (and often cost the earth!).  Finding that perfect combination of grains, fruits and nuts which you won’t get bored with is the next challenge, not to mention the cost.  So in the past few years I’ve been making my own gourmet muesli.  The blend varies depending on what I have or feel like.  And if you like you could add coconut butter or honey before toasting to increase crunchiness or sweetness but I prefer without.

The muesli I made today was something like this…

Healthy Wholesome Muesli

3 cups rolled oats

½ cup amaranth flakes
½ cup quinoa flakes
½ cup chopped nuts (eg; almonds, hazelnuts)
½ cup shredded coconut
1 tbls cinnamon
½ cup seeds (eg; sunflower, pepitas)
1 cup chopped dried fruit (eg fresh dates, inca berries, goji berries, cranberries)

• Preheat oven to 180°
• Spread oats and cinnamon on a tray (drizzle with melted coconut butter or honey if desired) and bake for 10 mins
• Spread nuts, seeds and coconut on another tray and bake 5 mins (be careful not to burn coconut which I was close to today – but I actually like it well toasted)
• Cool before transferring to an airtight container to store

Serve with fruit, yoghurt and choice of milk.

Also great soaked overnight in apple juice Bircher style which makes the grains easier to digest.

Enjoy!