Homemade Muesli

November 3, 2011

I am a huge fan of homemade muesli. I make tray loads of muesli every few weeks as it’s super popular in my house — the kids love it with greek yoghurt, but I like mine with milk.  The best thing about muesli is it’s really filling, so you don’t get hungry again until lunchtime. Also, you can add what you want to it and you know exactly what you are eating, there is no hidden sugar in homemade muesli!  I’m not a fan of raisins but love chopped up apricots and I love big chunks of toasted almonds. Yummy! (Can you tell I really love muesli?!)

This is how I make it but you can take out and add as you please.  Just keep a close eye on it when you are baking it so it doesn’t burn.

Mix all ingredients in a bowl. Then melt half a cup of honey and mix it with half a cup of olive oil — mix through the dry ingredients.  Cover a shallow oven tray with baking paper and spread out the mixture.  Bake it at 150 degrees for about 15 – 20 minutes, taking the tray out every 5 minutes or so to stir so it all gets evenly toasted.
When it’s toasted take it out of the oven and sprinkle dried apricots or cranberries or whatever fruit you like. I also sprinkle over a large handful of shredded coconut.

It’s the perfect way to start your day!

Steph xo


Comments (6)

November 3, 2011

Thanks for sharing!
Always looking for new, wholesome breakfast ideas.

November 3, 2011

This is EXACTLY what I need.

Courtney in London
November 3, 2011

Yumm! I ate this granola at Esther’s house a couple weeks ago and it was delicious.
I tried to make it last week… but burnt the whole batch! I must pay closer attention next time!

Esther in Amsterdam
November 4, 2011

I make this granola too, it’s yummy.
I also add wheat bran and sometimes pumpkin seeds. And I set the timer every 7 minutes so I don’t forget!!! xxx

Esther in Amsterdam
November 4, 2011

Oh, and last time I didn’t have oats so I used spelt flakes which was REALLY good too!!!

November 4, 2011

Love this. I have never made granola but I will try with this recipe! Thanks Stephanie!

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