Mini Piccolini! a family lifestyle blog

Mini Veg – Homemade Müsli

I haven’t bought breakfast cereal for years and years, but I also haven’t made a proper müsli before. I always just mix oats and other grains, chopped (raw) nuts and dried fruits and use that as muesli. Until now. This is a recipe adapted from Blueberry’s Food for Thought‘s Superfood Müsli.

HOMEMADE FLU FIGHTER MÜSLI

  • 400ish grams grains, flakes, puffs (I used a base of whole rolled oats and quinoa puffs)
  • 100 ml sunflower seeds
  • 100 ml linseed
  • 100 ml chopped almonds
  • 100 ml chopped walnuts
  • 10-15 dried apricots, chopped
  • 2 tea spoons ground ginger
  • zest of 1 lemon
  • 1 table spoon honey
  • 50 ml water
  1. Heat oven to 150 degrees celsius.
  2. Mix all the grains/flakes/puffs and spread out on a cookie sheet. Roast in the oven for around 15 minutes (keep an eye so puffs don’t burn). 
  3. Add seeds and nuts and roast for another 5-10.
  4. Turn off the oven. Take the grains etc out and add dried fruit, ginger, lemon zest, honey and water and mix well.
  5. Spread everything out on the cookie tray again, return to oven, and allow to dry out (with the oven off) for a few hours. 
  6. Store in an airtight container.
This recipe can be varied in endless ways. Experiment with different flavorings, nuts, fruits and spices…

 

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One Comment

  1. Posted March 20, 2012 at 13:33 | Permalink

    I’ve missed Blueberry’s cookbook. Thanks for the tip. This looks great! I have a favorite granola recipe, too, that I come back to time after time. This extra touch really makes a day feel more special doesn’t it?

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