I’m putting this recipe up for purely selfish reasons – I can never find the recipe when I need it. And getting a good balance of healthy ingredients like almonds, cranberries oats and rice crisps in the right proportions takes a lot of experimenting!
I should say here that it’s been a ridiculous amount of time since I posted last.
I’ve been moving house. Again. I feel like a tequila-drinking kitten that has been chasing moths (my friend Megan used this expression this week, I don’t understand it, but I love it and wanted to use it).
For those keeping score, that’s my third move in 12 months. I’m going for a record. But all boxes are now unpacked, internet is hooked back up and I have a lovely new kitchen I’ll post about soon.
Now back to that muesli…
It took me quite a long time to perfect this, there was a process. I had to go to the grocery store, get annoyed at the price of muesli and the quality of ingredients used. Then I had to play with the quantity of ingredients I’d use to ensure it was healthy. Then I’d lose the recipe and my maths I’d done to work out the health-factor.
Hard work. Instead I’d like to be able to pick up my smart phone, go to my wordpress app, and look up the recipe. More and more I’m finding I only cook with my smart phone.
Well, maybe not quite like the above. Though I really would like to do that. But now that most of my recipes are electronic I no longer pick up my recipe books. Is this the end of an era?
So ‘home made muesli’ joins my other favourite recipes, so all I have to do now to make it is pick up my phone and follow the instructions. Just like below.
Maybe not just like this. But my that’s a nice apron!
Very Good Recipes also had a competition at the moment for ‘breakfasts of the world’. It was just a nice coincidence that it came up when I decided to put up my muesli. Although I feel the judges probably won’t pick me over the Mexican lasagne (really? For breakfast?) but this is what I have for breakfast everyday, so am proudly putting it in.
1 1/3 cup oats
1 1/3 cup quick oats
2/3 cup rice bubbles/crispies/puffs (insert whatever your country calls them)
1/3 cup almonds, chopped
1/3 dried apricots, chopped
1/4 cup sultanas
1/4 cup cranberries, chopped
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
- Mix all ingredients
- Put in container
- Serve with fruit and yogurt
Makes: I usually put 1/3 of a cup in a bowl, this recipe makes 14 serves. I then top it with yogurt and fruit.
Healthy: 125 calories per 1/3 cup serve. What you put on top is up to you.
Gluten free: As long as you have oats and rice puffs that are (check the back of the packet), then yes.
Storage: In an airtight container for up to a month… or more. Unless moisture gets in you’ll be fine.