Noodles has been slack with breakfast too - unlike me, she is not a breakfast person, but she doesn't have recess at her school until 11:15 (don't get me started), and it's too long a time to be going without food, so I make her have something at home, even if it's just a piece of toast and Vegemite. So we decided to make some muesli, and since we both like different things, we though we'd each make our own tailored version. I used to make muesli all the time, working from a recipe Harriet Archer devised. But as in all things, I got lazy and just stopped doing it. I have to admit, I'm a starter, not a finisher.
The mueslis we made on the weekend are loosely based on this recipe, though we deviated from it quite a bit - I just wanted a starting point.
- about 325g rolled oats, dry toasted as in the linked recipe
- 1/4 cup sesame seeds, dry toasted
- 1/3 cup almond flakes, dry toasted
- 1/4 cup shredded coconut, dry toasted
- 1/2 cup dried cranberries
- 1/2 cup sultanas
- 1/4 cup pepitas
- 1/4 cup sunflower kernels
I wasn't going to put coconut in mine at all - it's so high in saturated fat and I don't particularly have a sweet tooth so I don't need something sweet in my muesli to make it palatable, but I made Noodle Arms' first and the smell of her toasted coconut swayed me. However, I only added the smallest amount to mine.
- about 325g rolled oats, dry toasted
- bran flakes (didn't measure, somewhere between 1-2 cups)
- 1/2 cup shredded coconut, dry toasted
- 2 cups chopped dried fruit - apple and nectarine
- 1/4 cup dried cranberries
- 1/2 cup flaked almonds
Most of the ingredients for these were pretty cheap - I just picked them up at the local hippie shop in the Adelaide Market. The amount we made will last about two or three weeks each, and I have enough of most of the ingredients left to make at least another two or three weeks' worth, if not more.