Most cereal we buy is sweetened, processed slurry reconstituted into shapes, flakes and biscuits. I’m not that keen on it, can you tell? Be kind to yourself and make your own toasted muesli to have for breakfast, morning tea or bedtime snack. Change the proportions or ingredients to suit you and your pantry. Good enough to share with your friendly chooks, doves and mice. A little of this goes a long way.
2 cups whole rolled oats (they should look like oats that someone just rolled, not chopped or mushed up – Harraways does a good one and Home Brand ones at Woolworths aren’t bad either)
2 cups rye flakes (or use another 2 cups of oats)
Quarter of a cup orange juice
Quarter of a cup honey
Quarter of a cup oil (I use light olive oil)
1 teaspoon ground cinnamon and / or ginger (optional)
1 cup seeds (mixture of sunflower, sesame, linseed, pumpkin)
Half a cup dried fruit (mixture of sultanas, apple, apricots, figs, dates, prunes, chopped into small pieces)
Quarter of a cup shredded coconut
In a pan, warm the juice and honey enough to combine it easily. Add the oil and spices. Tip the oats and rye flakes onto a large, flat oven proof dish (I use my grill pan). Drizzle over the juice, honey and oil mixture and mix thoroughly together. Leave to stand for at least an hour or over night. Put the seeds in a separate roasting pan. Toast both dishes in the oven at 140 degrees C. Remove both at least every ten minutes and mix thoroughly to avoid burning. The seeds will take 15 – 20 minutes, the oat mixture about 40 minutes. Allow to cool in the oven.
When cool, mix the oat mixture, seeds, dried fruit and coconut together and store in an airtight container.
Try this as a topping for rhubarb crumble.