After my success with granola the other week I was really keen to try to make some more home made breakfast cereals & found this recipe for muesli in Bill Granger’s Sydney Food. I didn’t add the rye flakes as I couldn’t find them anywhere I looked, for the fruit I added apples & apricots & the end result was absolutely delicious, even better than the granola & a lot less fussy with less ingredients. Try some, it’s oh so much nicer than anything you will buy & as good as the ingredients you choose yourself to put into it.
Toasted Grain & Nut Cereal
125g unsalted butter
¾ cup honey
1 ½ teaspoons vanilla essence
500g rolled oats
1 cup unsalted sunflower seeds
1 cup slivered almonds
1 cup shredded coconut
¾ cup unsalted pumpkin seeds
1 cup rye flakes
1 cup chopped dried fruit, such as sultanas, apricots or apples (optional)
Preheat oven to 170c. Place butter, honey & vanilla in a small saucepan & cook gently over a low heat, stirring occasionally, for 5 minutes, or until honey and butter are combined. Place remaining ingredients, except the fruit, in a large mixing bowl and mix well. Slowly stir in the butter mixture, making sure that each grain is evenly coated. Spread the cereal over 2 large baking trays & bake in the oven for 25 minutes, or until the grains are crisp & very lightly browned. Stir occasionally to prevent the mixture from sticking to the trays.
Remove from oven, cool & then add the fruit & mix well. Can be stored at room temperature in an airtight container for up to 1 month. Makes 1.5kg.
Toasted Grain & Nut Cereal
125g unsalted butter
¾ cup honey
1 ½ teaspoons vanilla essence
500g rolled oats
1 cup unsalted sunflower seeds
1 cup slivered almonds
1 cup shredded coconut
¾ cup unsalted pumpkin seeds
1 cup rye flakes
1 cup chopped dried fruit, such as sultanas, apricots or apples (optional)
Preheat oven to 170c. Place butter, honey & vanilla in a small saucepan & cook gently over a low heat, stirring occasionally, for 5 minutes, or until honey and butter are combined. Place remaining ingredients, except the fruit, in a large mixing bowl and mix well. Slowly stir in the butter mixture, making sure that each grain is evenly coated. Spread the cereal over 2 large baking trays & bake in the oven for 25 minutes, or until the grains are crisp & very lightly browned. Stir occasionally to prevent the mixture from sticking to the trays.
Remove from oven, cool & then add the fruit & mix well. Can be stored at room temperature in an airtight container for up to 1 month. Makes 1.5kg.
4 comments:
Mmmm, I love nuts and seeds in cereals. This recipe sounds like a good way to start the day.
I have started making my own granola as well, and made one from Bills Food, which was really great (didn't post about it). So far I have made three different batches, but by far the best one was from Donna Hay Magazine, issue 31. You should try it if you get the chance, its awesome....even better than Bill's I thought :)
Thks for the comments
Brooke I would love to try the Donna Hay one - when was issue 31 - dont thik I have that anymore?
Hi - I just found your blog yesterday and have already read through the whole thing! I love it. I have most of the same cook books and magazines as you and also have a 7 month baby girl so you have inspired me! I have been so lazy in the cooking department but love being in the kitchen.
I'll keep reading!
Shannan, Sydney
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