This muesli is a recipe I got from my grandmother. It’s one that’s very versatile; you can easily add more of what you love and less of what you don’t. I usually make a double batch.
This recipe uses date syrup which is readily available in Muscat. Date syrup is high in antioxidants and it’s one of the most nutritious sweeteners available. If you don’t have any on hand, honey will do.
You can try adding nuts or dried berries if you like, or play around with the type of coconut or bran. I prefer adding fresh berries and yoghurt.
- 1/2 cup (113g) butter
- 2 Tbs date syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup desiccated coconut
- 1 cup wheat germ
- 1/2 box All Bran
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat the oven to 150 ℃.
- Measure the butter into a saucepan and melt on a medium heat.
- Meanwhile, in a bowl combine rolled oats, coconut, wheat germ, All Bran, seeds and spices.
- When butter is melted, remove from heat and add the date syrup and vanilla. Mix.
- Add the butter mixture to the bowl and mix.
- Tip these into a roasting dish (or any oven tray with raised sides).
- Bake for 30 minutes, pausing every 10 to stir.
- Try adding some pumpkin seeds and cranberries for great flavour and a splash of colour.