RECIPE

Berry light homemade muesli

Serves: Makes 7 cups
Prep: 25 minutes
Cooks In: 10 minutes

Berry light homemade muesli

Forget sugary packaged cereals, homemade is the way! I love starting my day with this muesli. Each bite is filled with all sorts of different healthy goodies. 

I think one of the best things you can do to ensure you’re eating and living well is to put aside a little section of whatever day works for you to get your essentials ready for the week.

My muesli recipe is ready in just 35 minutes, so it hardly feels like food prep! It keeps well for a couple of weeks in an airtight container so once you’ve made a batch you’re set.

This recipe is naturally dairy and gluten-free, plus it doesn’t contain any refined sugars. Making your own muesli is perfect way to make sure you’re in control of what you’re putting in your body as soon as your day begins.

It’s packed with things like brown rice puffs, seeds and nuts – all key ingredients to keeping you satiated during busy mornings.

Plus, what could be cooler than having your own signature muesli? Feel free to adapt this recipe with different nuts and berries to suit your tastes.

Serve with yoghurt or coconut yoghurt, any kind of milk you like and seasonal fruit.

Check out my Peanut Butter Granola or this Tropical Bircher Muesli for more healthy, delicious breakfast inspiration.

This recipe is from the August/September issue of NADIA magazine.

Photography by: Vanessa Lewis.

Ingredients

Print Recipe

  • coconut oil 3 tablespoons
  • maple syrup 2 tablespoons
  • honey 2 tablespoons
  • ground ginger 1 teaspoon
  • brown rice puffs 1½ cups (see top tip below)
  • millet puffs 1½ cups (see top tip below)
  • quinoa puffs 1 cup
  • sunflower seeds ½ cup
  • pumpkin seeds ½ cup
  • dried berries ⅓ cup each I used Viberi soft-dried blackcurrants, dried cranberries, dried sour cherries and freeze-dried strawberries and/or raspberries (I used Fresh As)
  • nuts 1 cup, roughly chopped nuts

Method

Preheat oven to 180°C. Line a baking tray with baking paper.

  1. In a small pot, combine coconut oil, maple syrup, honey and ginger. Place on a low heat and stir until entirely melted.

  2. In a large bowl, combine brown rice puffs, millet puffs, quinoa puffs, sunflower seeds and pumpkin seeds. Pour over the coconut oil mixture and toss well to combine.

  3. Pour half the mixture onto the lined tray and arrange in a single layer. Bake for about 8 minutes or until puffs are lightly golden, tossing once during cooking. Remove from oven and repeat with the second batch of muesli on a second lined tray.

  4. Allow muesli to cool completely, then stir through nuts and berries. Serve with yoghurt, your choice of milk and seasonal fruit. The muesli will keep for a few weeks in an airtight container.

Top tip:

  • Instead of 1 ½ cups each of brown rice puffs and millet puffs, you could just use 3 cups of one type: brown rice puffs, millet puffs or regular rice puffs.

 

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