This homemade muesli (granola) is now a little bit famous, at least in my circles. We have been making it like this for friends and family for years, and we love it.
Like so many other dishes, making muesli yourself from scratch will give you a tastier and cheaper breakfast than the shop bought version. Try it with a dollop of thick plain yoghurt.
Of course, if you start with better ingredients you will get a better result. Perhaps the key with this muesli has been using slightly better ingredients, like nice and fluffy organic oats, interesting extras, chunky shredded or flaked coconut, and a few special things like a handful of chopped dried figs.
I usually fill a large oven tray which gives me about 2 kilograms of muesli. Even with all the special ingredients it works out at about $10 per kilo, which is still cheaper than most shop bought muesli (especially the fancy ones), and you can be more careful about any allergies or other food preferences. If you were on a tighter budget you could use less of the special ingredients to reduce the cost.
The formula is basically half rolled oats and half a combination of everything else, including light “puffy” grains to balance the heavier rolled oats, some seeds/nuts/interesting extras, some dried fruit, and a bit of honey. Stir it all together in a large tray and then toast it in the oven.
When I make the muesli, I usually just pour the ingredients into the tray without measuring – a bit of this, a bit of that, until it looks right. This time I measured as I went and kept a note of the quantities. These quantities make 2 kilograms of muesli. The recipe can easily be halved if needed, or doubled if you have two large trays.
Five Beans Food famous muesli
- 1 kilogram rolled oats
- approx 90g light puffed grains such as:
– 30g puffed brown rice
– 30g puffed millet
– 30g puffed amaranth
- seeds, nuts and other extras, such as:
– 20g psyllium husks
– 75g golden flaxseeds (linseeds)
– 50g chia seeds
– 50g sunflower kernels
– 50g pepita kernels
– 100g shredded coconut
– 100g macadamias (and/or other nuts), roughly chopped
- Dried fruit, a mixture of your favourites such as:
– 50g chopped dried apricots
– 200g sultanas
– 50g chopped dates
– 100g chopped dried figs
- 3 tablespoons honey
Pour all the dry ingredients into a large oven tray and stir until combined. Drizzle the honey over the dry ingredients. Place in a low to moderate oven (approx 160°C) for a total of 30-45 minutes, setting the timer to stir the mixture thoroughly every 10-15 minutes during the cooking time. Cook until a light golden brown (or to your desired level of toastiness), then leave to cool completely in the tray, stirring occasionally while cooling. Store in an airtight container.
I have made a gluten free version of this a couple of times for special group breakfast events. To make this muesli gluten free, replace the oats with gluten free ingredients such as brown rice puffs, puffed millet, puffed amaranth, puffed quinoa, etc, together with more nuts and seeds than usual. This does makes the mixture more expensive, but it is certainly worth at least making a smaller batch to give you a tasty option for your gluten free guests.
I shared this recipe with my lovely sister in law last year and she used it in one of her Mem’s Soul Food “Recipes to Life” programs for disengaged young teenage girls.