Alec is so funny. He helps me make our muesli and he keeps a pretty close eye on the muesli jar on the shelf in the kitchen. When it starts to run out, he’s quick to report to me that “Daddy has eaten up all the muesli” (in a slightly accusatory tone). A few days ago it was time to make muesli again and for the holidays, I decided to make gingerbread muesli.
Muesli is super easy to make and such a delicious and healthy breakfast or snack. We have it everyday with chia breakfast pudding, yogurt and fruit. And it makes such a lovely little gift – for a teacher or a hostess – during the holidays. I used a regular glass jar, glued a square of fabric onto the lid (to cover the ugly lid and so the fabric stays on even when the jar is open) and tied a ribbon around it. You can also add a sweet cork gingerbread gift tag.
Our muesli is loaded with nuts and seeds and can be varied endlessly. It’s a flexible recipe. Take more of what you like and skip what you don’t.
Click past the break for the recipe!
(You can switch out any of the nuts or seeds for others that you prefer, and don’t stress too much about the measurements)
- 2-3 cups oats
- 1 cup buckwheat flakes (or just use oats)
- 1 cup almonds
- 1 cup walnuts
- 1/2 cup pecans
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1 cup pumpkin seeds
- 1/2 cup melon seeds
- 1/2 cup sesame seeds
- 1/2 cup grated coconut
- a few tsp gingerbread spice (use a ready made one or mix your own with cinnamon, ginger, cardamom and cloves)*
- 1/4 – 1/2 cup cane sugar *
- 1 cup water
- 1/4 cup neutral vegetable oil like canola or sunflower (not olive oil!) or coconut oil
- 1 cup raisins
- Chop the nuts and then mix them with the grains, seeds and spice mix.
- Mix the water and oil with the honey/maple syrup and splash it over the grain mix. Mix it well and then smoosh everything a little with your hands so that the liquids really get into the mix and so that it clumps up a little.
- Spread everything on a cookie sheet and roast it for around 30 minutes at 125c/250f (use the dry setting if your oven has one), stirring at least three times, until your muesli is beautifully roasted and sounds dry when you stir it. Then turn off the oven and let the muesli cool in the oven (you can put a wooden spoon in the door so the oven is just slightly open).
- When the muesli is cool, mix in the cranberries. Store the muesli in an airtight container.