So I recently got married. On the morning of the wedding I woke up to find that Saskia had made a special breakast for me, consisting of poached rhubarb (my favourite!), yoghurt and homemade muesli. The muesli was very popular around the house and became known as “wedding muesli”.
Now, I eat muesli every day and I am quite particular about my muesli. It has to be wheat-free (which is pretty easy, it basically just can’t have bran), it cannot be too sweet and it must have a good ratio of fruit to oat. I don’t like muesli that is toasted in oil, mostly due to the fat content. This muesli ticked all these boxes and more.
I finally got around to getting the recipe from Saskia and last night decided to make some for myself. Here are the delicious ingredients:
I think the key ingredient of the muesli is the roasted hazelnuts, which add a smokey, savoury flavour which counterbalances the sweetness of the fuit. The figs are also a nice addition (particularly as I am allergic to apricot).
750g – 1kg of rolled oats (I used closer to 1kg due to my preference for less dense muesli)
1/2 cup pepitas
1/2 cup sunflower seeds
1/2 cup roasted hazelnuts
1 cup raisins
1 cup sultanas
1 cup dried figs, chopped
Optional extras: (I planned to add some of these as well and thought I had them at home, but I didn’t – oops!)
1/2 cup flaked almonds
35g flaked coconut
1 cup dried apricot
2 cups linseed
- preheat oven to 200 degrees.
- divide the oats into two batches, spread on a tray and pop it in the oven.
- toast the oats for about 6 minutes, stirring a couple of times during that period.
- toast the coconut in the oven for 1-2 minutes.
- wait for oats and coconut to cool then mix with other ingredients.