First of all, apologies for my long absence. The last three and a half months have been crazy busy with a new full-time job and a part-time super-intensive DELTA course. Less than three weeks to go in the course, and then I can take a breath and start cooking again. In the meantime, I’ve taken some quiet on Sunday evening to present you with a recipe I’ve wanted to post for a while.
I eat muesli 3-4 times a week for breakfast: cold, with almond milk, extra nuts, a sprinkle of cinnamon, and sliced banana or apple. My struggle with shopping for muesli in the supermarket is finding one that does have tons of added sugar. I have found Jordan’s Natural Muesli here in the UK, which doesn’t add sugar, but I also kept thinking about how easy — and cheap — it would be to make my own muesli, exactly how I want it. So that I did — and the results were just what I wanted. That’s the great thing about making your own muesli: you can put in it exactly what you want, no more and no less. This is my take — feel free to use it as a base for your own experimentation.
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Homemade Muesli with no added sugar
- 2 cups barley flakes
- 2 cups oats (I used 1/2 porridge/quick oats & 1/2 whole oats)
- 1 cup nuts (I used 1/2 walnuts & 1/2 almonds)
- 1 cup seeds (I used a mix of pumpkin & sunflower seeds)
- 1 cup dried fruit (cherries, cranberries, raisins)
- Put the barley flakes in a large (preferably non-stick) skillet and toast them, stirring occasionally, over medium heat until fragrant. Remove the barley flakes from the pan, put in the oats and toast them.
- While the oats & barley are toasting, you can toast the nuts and seeds in a smaller skillet over medium heat.
- When all the toasting is finished, toss all the ingredients into a large mixing bowl and mix with your hands or a wooden spoon. Store in an airtight container.