Husby has eaten muesli for a long time, but I was never that keen. Up until maybe a year or so ago – I can’t recall where I saw it (I know online, I just can’t recall where) – I found a recipe for homemade muesli. I thought it was a great idea, as it meant I could add what I liked, not what commercial muesli makers thought I should like (eg dried apricot – ewwwwwww!). It isn’t necessarily cheaper than buying it from the supermarket – but definitely cheaper than the gourmet versions!
500g rolled oats (I used homebrand ones – A LOT cheaper than branded)
1/3 cup vegetable oil
1/2 cup honey (I buy bulk tubs of honey)
1/2 cup slivered almonds*
1/2 cup pepitas*
1/2 cup sultanas*
1/4 cup currants*
1/4 cup pistachio nuts*
1/2 cup pitted dried dates*
1/4 cup dried cranberries*
1/4 cup wheatgerm*
*everything marked with an * is optional and can be substituted for fruit/nuts of your choice or omitted. Amount of each can also be varied to taste/preference. I have refined my method and ingredients over time so thought I’d share my learnings!
This will make about 1.2 kg of muesli (depending on volume of fruit and nut added!)
Preheat oven to 180C.
I use two shallow(ish) baking trays – you can use one larger one but it will take longer to cook and is harder to stir during the cooking time! So this method is written for two trays.
Divide the oil evenly between the two trays. Tip the trays so the oil covers the entire base. Then add the honey, again dividing the amount evenly between the trays. Mix the honey and oil as best you can with a metal spoon (I use a soup spoon!). Mmmm sticky!
Divide the rolled oats, slivered almonds and pepitas between the two oiled-and-honeyed trays. Stir so that the mix is coated lightly and evenly with the honey-oil.
Bake for approx 20-30 minutes, removing very 10 minutes to stir and rotate each tray.
While the muesli is baking, chop any fruit and nuts that need chopping – I always cut pistachios in half, and dates into about 6ths.
When muesli is looking a nice light golden brown, remove from oven and leave to cool. As it will likely stick to the bottom of your (allegedly) non-stick trays, I have found it best to pour/scrape the just-out-of-the-oven muesli onto a sheet of baking paper, and leaving it to cool there.