Breakfast is the most important meal of the day. Well this may not be 100% true it is important to start your day off with something nutritious and if you have breakfast you are a lot less likely to be craving a muffin for morning tea.
This is the latest version of my homemade muesli. Full of oats, which are soothing on the digestion and therefore the perfect food for breakfast. Oats are also a low GI food so will keep you sustained longer. I use to make a similar muesli to this with butter, instead of the coconut oil and golden syrup instead of the honey, so feel free to experiment. I always add lots of dried fruit as compared to store bought muesli this version is very low in sugar, but the fruit means you don’t miss it. Thinly sliced crystallised ginger makes it interesting and along with the cinnamon will help kick start your metabolism. Mix up the grains and seeds to suit your tastes to, add other nuts or a touch of real vanilla. For my latest batch I added ½ cup of soaked buckwheat simply because it was on hand, that’s the joy of homemade muesli you can make it the way you want to.
3 cups rolled oats
1 cup coconut
1 cup sliced almonds
½ cup sunflower seeds
½ cup pumpkin seeds
1 tsp cinnamon
½ cup coconut oil
3 Tblspns honey (or ½ cup coconut sugar)
2 cups dried fruit (raisins, cranberries, apricots, apple, crystallised ginger)
½ cup weatgerm or bran
ground linseed or chia seeds
In a large baking dish mix together mix together the oats, coconut, almonds, seeds and cinnamon (and wheatgerm). Heat the coconut oil and honey together and pour the dry ingredients. Mix well so everything is coated. Bake at 180C for approximately 20 minutes, stirring well every 5 minutes so everything is evenly toasted.
Allow the muesli to cool before adding the dried fruit and ground linseed or chia seeds (if using).
Store in an airtight container.