I recently snatched a box of Muesli off a supermarket shelf. I snatched in a hurry because a small baby strapped to a metal trolley was screaming at me. When I got the muesli home I discovered it was full of less-than-natural ingredients. Unfortunately it had already been spotted. Once that box had gone I decided to stay with the Muesli theme. With a calmer baby in tow, I took my time and came home with an additive-free version. Very popular. But one box only lasts three days.
Call me cheap, but I'd far rather make my own!
Please note that this recipe contains oats. Some people on a Gluten-free diet can tolerate oats, some can't. Most Coeliacs cannot eat oats. Please check and double check.
If this takes off in your house, you can bake huge batches and store in an airtight container. The following does about 4-5 bowlfuls.
60g sunflower seeds
2 tbsp ground linseeds
1 dessert spoon of golden syrup
3 tbsps boiling water
0.5tsp ground cinammon
- Turn on your grill to a medium setting
- Put the syrup into a large mixing bowl and add the boiling water. Mix together
- Put the sunflower seeds, oats and linseeds into the bowl and mix until coated with the syrup
- Spread the mixture out onto a parchment-covered baking tray
- Sprinkle the mix with the cinammon, stir round, then spread it out again
- Put the baking tray under the grill...do not leave! It will burn!
- When the top starts to brown, use a spoon to stir round. The muesli should start to stick in clusters. Try not to break them up as you stir, it adds to the 'bought this in a shop' look, image is everything.
- When thoroughly toasted, put the muesli into a large bowl, add the raisins and mix. Add some extra sugar if you like.
Addendum: Eldest child who 'absolutely loves' my muesli has casually added that she doesn't love the sunflower seeds too much. I have therefore ground them up, and I don't think she will notice. Don't tell her.
© Pig in the Kitchen 2007