While porridge is great for the colder winter months, muesli comes into it’s own come Spring and making your own homemade muesli is fabulous and means there is no added sugars or salts and it’s all exactly what you want to see on your plate.
Make in batches
I make my homemade muesli in big batches as it keeps well for a month is a big sealed jar ready for use at breakfast time or when I just want to grab a quick handful for a nutritious snack at any time of day.
A construction job
This isn’t so much a recipe or even a food construction job, it’s simply a case of tossing lots of gorgeous goodies together.
The only cooking required is to toast some coconut flakes and nuts before you start.
What’s in this homemade muesli?
For the nuts and seeds I like to use a mixture of flaked almonds. chopped almonds, brazils, pecans, pistachios and pine nuts. Honestly just use your favourite nuts here, whatever you have to hand.
For the seeds I’ve gone for sesame, pumpkin and sunflower seeds as well as flax seeds and chia seeds for all their power packed protein.
Toasting nuts and seeds
Toast the nuts first in a dry pan doing the larger ones first and removing from the pan the minute they start to go golden and release that gorgeous nutty aroma. Tip them on to a plate and then toast the smaller nuts and do the same.
Now toast the coconut flakes in the same way.
You are going to go through the same process with the sesame, pumpkin, sunflower and flax seeds.
Mix it up
In a big bowl mix together all your aromatic nuts. seeds and coconut flakes along with some flaked quinooa, porridge oats and a lovely little spice mix of cinnamon, ginger and turmeric. These add flavour and health boosting benefits so you can’t go wrong. Add the chia seeds, stir it all really well and ladle into a big jar.
Serve your homemade muesli with your choice of milk and some berries or any chopped fruit for a bit of extra flavour, colour and texture.
A great brekkie any day of the week.
- ½ cup brazil nuts broken up
- ½ cup pecans halved
- ¼ cup pistachios
- ¼ cup pine nuts
- ¼ cup chopped almonds
- ½ cup flaked almonds
- ½ cup coconut flakes
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 cups quinoa flakes
- 1 cup porridge oats
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp ground turmeric
- 1 tbsp chia seeds
- Toast the nuts, coconut flakes and seeds in batches very quickly in a dry pan using nutes etc in same size so everything toasts evenly.
- As soon as nuts etc are turning just golden and aromatic, tip onto a plate and move on to next batch.
- Toast coconut flakes in same way.
- In a large bowl mix together all ingredients including the spices and the chia seeds.
- Ladle into a large glass jar and pop on the lid
- Will keep for up to a month.
- Serve with milk of choice and some chopped fresh fruit