Kerry’s Honey Toasted Breakfast Muesli

My husband is a basic eater…

that’s not to say that he is a fussy eater, far from it…

he just likes good basic foods.

No fancy schmancy menu items that have been double smoked, twice dipped or fermented for 100 days…

Just honest good tasting food, kept simple.

 

 

We both love to cook and spending time in the kitchen together is our thing.

We try new recipes, make up our own and as a family we seem to discuss food… quite a lot!

Here in our house we are big on making things ourselves; mainly so we know what is in it. This started a long time ago when our first born child had severe food allergies and we had to know exactly what she was eating. Now nearly 20 years down the track, we still like to make and eat things that are homemade from good wholesome ingredients.

 

 

Today I’m sharing my guilty breakfast pleasure…

Honey Toasted Breakfast Muesli

My breakfast muesli is actually probably more of a granola because it is baked, but in our house we call it muesli.

It’s one of those recipes that is always changing and is fully adaptable to whatever grains and nuts you like and whatever fresh fruit you have on hand. Depending on the season, I like to add a handful of fresh blueberries, strawberries or stewed apples.

 

Kerry’s Honey Toasted Breakfast Muesli

Ingredients:

1/4 cup honey,

1/4 cup brown sugar,

1/4 cup olive oil,

3 cups rolled oats,

1/2 cup bran flakes,

1/2 cup puffed rice,

1/2 cup flaked almonds (or see note),

Handful of Chia seeds,

1 cup of chopped dried fruit… personally, I like sultanas and cranberries, but you can add anything you like.

Note: alternatives ½ cup of sesame seeds, flaked coconut, chopped pecan nuts or sunflower seeds).

Method:

1. Combine honey, sugar and oil in saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar dissolves.

2. Preheat oven to 150 degrees Celsius. Line a large, deep baking dish with baking paper (I use a roasting dish).

3. Combine remaining ingredients in a large bowl. Pour the warm honey mixture over it and mix well to combine.

4. Spread mixture evenly over base of dish. Bake for 20 – 25 minutes, stirring every 10 minutes, or until golden and toasted. Set aside to cool completely before storing in an airtight container.

 

 

This is definitely one of those recipes that can be adapted to personal taste and a bowl of this muesli for breakfast will give you a great ‘filling’ start to the day.

It is even ‘yummier’ topped with stewed fruit or with yoghurt and fresh fruit.

And for those of you who are stumbling over the naughtiness of the honey toasting… simply mix up your grains and nuts and eat as is for a very natural even healthier version.

 

I’m sharing my homemade muesli with these friends:

Inspiration Exchange, The DIY Dreamer, The Scoop, Project Inspired , French Country Cottage, Be Inspired Friday at Common Ground

 

I’d be thrilled if you’d like to connect with me at the following places. . .

        

 

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