Friday, April 16, 2010
Yay! It's the weekend! (Well, depending on where you are, almost ... ) Today we awoke to the sounds of the magpies warbling, and the breeze in the leaves, and the neighbours pressure-washing their driveway ... ah well, guess you can't have everything.
So let's make up for that by making our own amazing toasted muesli! Since learning I could make this myself (thanks Skye for inspiring me!) I just can't bring myself to pay $10 for this at a cafe. Even if it comes with "yogurt and seasonal fruit."
I adapted this recipe from Good Housekeeping 101 Easy Recipes Low GI.
serves about 15
and will last in the cupboard for a week or two
3 1/2 c rolled oats
1 - 1 1/2 c mixed nuts and seeds, chopped or not*
just less than 1/2 c extra virgin olive oil
3 Tbs honey (raw is best) or maple syrup or agave syrup
3/4 - 1 c dried fruit**
optional - 1 -2 Tbs nice brown sugar
optional - a dash of cinnamon
optional - a tsp of your homemade vanilla extract
*I've used many different combinations of almonds, cashews, brazil nuts, macadamias, pumpkin seeds, sunflower seeds, flax seeds, sesame seeds. All have been great. Sneak a peak at the posh muesli next time you're at the supermarket for some ideas! (and smile to yourself, cuz you won't be buying it)
**Same for the dried fruit- I've used chopped dates, raisins, currants, chopped apricots, chopped figs, cranberries on different occasions. You can really be artistic with your combinations and use up what you have on-hand.
***And as always, get organic where you can.
1. Make yourself a cup of tea or coffee. Make sure you have the morning paper on hand.
2. Preheat the oven to 180C, 280F. Line a tray with baking paper.
3. Mix all the oats with the seeds/nuts in a bowl. If you're using honey, heat it for a few seconds so it liquifies a bit. If you're using one of the syrups, you don't have to do this. Pour the oil and honey (or whatever) into the oats/seeds/nuts mix and stir till it's well combined and all the oats are moist. If you like it a little sweeter (or are giving this as a present) you might like to stir in some optional brown sugar or cinnamon or vanilla at this point too.
4. Spread the oats in a thin layer on the tray and put in the oven. Relax with your cuppa and the paper. But stay nearby because you have to keep an eye on this ... make sure the muesli doesn't burn! As the oats turn golden, keep turning them on the tray so they brown uniformly. Brekky should be ready in about 20 - 30 minutes. (I often do muesli-baking at the same time as muffins, saves on electricity)
5. When the muesli is done, take it out of the oven and let it cool a little bit. Then stir in the dried fruit and put into a large airtight storage jar (and your bowls!)
6. I usually have this with a nice organic full-fat milk, but on occasion do a bit of flash presentation and I put layers of toasted muesli with yogurt and jam in a small glass (so you can see the layers, it's really pretty).
How much did this cost me?
I get my organic oats in bulk at 3 kgs for $14, so the oats in this recipe cost me about $1.40. Now the cost of the muesli is going to vary quite a lot depending on what kind of nuts/seeds/dried fruit you use. We'll estimate that organic add-ins cost $2-$3 total. (I usually stock up on whatever organic nut or seed type is cheap at the moment, or on sale. And 'pieces' are great because they are already chopped for you, and are usually cheaper!) The organic oil and honey ran me just over $1.50. So ... drum roll ... I estimate this massive amount of toasted muesli cost me less than $6 to make! Easy peasy.
PS This makes a gorgeous gift - it's a real treat!
Have a lovely Saturday,