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My main breakfast stable is always porridge, so during my wheat-free week I didn’t have to struggle at all in the mornings. However, muesli is one of my favourite afternoon snacks, and most  appear to contain wheat in some form. Spelt is actually an ancient form of wheat, so even my favourite spelt muesli, which doesn’t list wheat on the ingredients list, was off the cards for the 5 days that I managed to abstain!!

This muesli is quick, and can be adapted to suit all diets and tastes. I love dates and walnuts, so I used these as the main fruit and nut combination here, but I love roasted peanuts in muesli, as well as dried apple or fig. The choice is yours!

Toasted Oats Muesli
Makes 1.5 large jars

3 cups jumbo oats
3 cups plain rice puffs (I like Kallo)
1/2 cup flaked almonds
3/4 pack packed dried dates (or 1 cup chopped dates), chopped
1 cup chopped walnuts
1 cup raisins
1/2 cup sunflower seeds
1 tsp cinnamon
1 tsp salt

1. In a large wok or pan, toast the oats with the salt and cinnamon. This takes about 8 minutes. The oats should turn a golden colour; take off the heat when some oats turn darker brown!

2. Put the oats in a large bowl and toast the almonds for a couple of minutes until golden brown. Add to the bowl with the oats.

3. Add the rest of the ingredients and mix well.

This muesli stores well in a large jar or container for a few weeks!

What are your favourite muesli ingredients?

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