SERVES 4
Ingredients 2 cups rolled oats 1 cup milk 1 tablespoon honey 1-2 apples, peeled and grated 1/4 cup chopped hazelnut 1 cup low-fat yogurt (any flavour you wish)
Directions Combine oats, milk and honey and leave soaking in the refrigerator overnight.Next morning, add the grated apple, hazelnuts and yogurt.
2 cups Oats
125 mL milk
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons honey
1 green apple, grated
1/2 cup apricots, dried
4 fresh dates, pitted and quartered
1/2 cup natural yoghurt
fruit yoghurt for serving
(serves 3)
Combine in a large bowl oats, milk, juices, honey, apple, apricots and dates.
Cover and leave in the fridge overnight.
Fold through yoghurt, serve with extra fruit and yoghurt.
uncooked muesli
To prepare a good muesli base choose some or all of the following organic grains: wheat flakes, rolled oats, rye flakes, barley kernels, wheatgerm.
Oats and wheat flakes are probably the commonest ingredients for muesli. Use them as the main elements in your muesli base - as much as 50 - 80% of the mix. Most of these can be found in health food stores and even supermarkets. If you cannot find organic cereals you might be able to find conservation grade ones. Experiment with different mixes and you will soon learn which cereals you like best. For a subtle taste it's good to include a high proprtion of oats. Go easy on the wheatgerm. While it is nutritionally wonderful, too much of it gives a mealy texture. It also deteriorates quickly. Easy on the nuts and seeds...Mix in some of these organic nuts and seeds: almonds, brazils, cashew nuts, coconut, hazels, macadamia, pumpkin seeds, sesame seeds, sunflower seeds, walnuts. It is best not to have too many nuts and seeds in your muesli mix as they are rich in proteins and oils - the mix can become rather a challenge to the digestive system! Chop the larger nuts into pieces first. Almonds and coconut are best flaked. Hazels and almonds can be lightly toasted under the grill. Only do this if you are going to eat the muesli mix fairly quickly, as cooked nuts will not keep as long. Toasting brings out the nutty flavours. Put down tin foil and toast on a low heat, watching them like a hawk for burning. You can rub off the brown skins of hazel nuts after toasting. You can dry roast small seeds such as sesame seeds in a pan over a low heat. Keep them moving by shaking the pan often to stop them burning. Turn the heat off as soon as they start to smell good. And finally...the fruitAdd in a small proportion of any of the following dried fruits: apple, apricots, banana, currants, dates, prunes, sultanas, raisins, Lexia raisins are particularly tasty. Many of the more exotic fruits such as papaya and even pineapple are heavily sugared to preserve them, so they are not ideal for a staple muesli mix. The fruit sugars in dried fruit are still quite concentrated, so again, it is better to be a bit stingey with the proportions. Natural sugars, released from the break down of carbohydrates in the cereals, will give you more sustained energy than concentrated fruit sugars. If you have too many dried fruits at once your system reacts much as it would to having a junk food cereal - a quick sugar high followed by an energy slump. A Homemade Muesli Recipe: Storing your muesli Store your muesli recipe mix in an air-tight container such as a glass jar with a well-fitting lid and it should last for months if necessary.
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
Oven Muesli
6 cups old-fashioned oats1-1/2 cups toasted wheat germ1-1/2 cups all-bran cereal1/2 cup flaked coconut1-1/2 cups honey1/2 cups chopped walnuts1/3 cups chopped dried apricots Directions: In a large bowl, combine oats, wheat germ, cereal and coconut. Pour into two greased 13-in. x 9-in. baking pans. Bake at 275° for 20 minutes, stirring once. Heat honey in a saucepan until thin, about 5 minutes. Pour half into each pan; stir to coat evenly. Return to the oven for 20-30 minutes or until golden, stirring every 10 minutes. Stir in walnuts and apricots. Cool, stirring occasionally. Store in an airtight container. Yield: 11 cups.
OR
ngredients
200g/7oz jumbo porridge oats
25g/1oz flaked bran or wheat germ
75g/3oz barley or rye flakes
50g/2oz hazelnuts, lightly crushed
50g/2oz flaked almonds
50g/2oz sultanas
50g/2oz dried, ready-to-eat apricots, roughly chopped
50g/2oz dried, ready-to-eat figs, roughly chopped
Method
1. Preheat the oven to 160C/325F/Gas 3.
2. Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds on a large baking tray and toast in the oven for 10 minutes, shaking and turning in the tray halfway through. Take the tray from the oven and leave to cool: this should take only about 10 minutes.
3. Mix the toasted ingredients with the sultanas, apricots and figs. These fruits are only suggestions: you can use whatever you prefer, for example dried apple, mango, papaya, dates or cherries.
4. You can eat this muesli straight away with milk.
HARVEY MUESLI
oil in baking dish
add packet of oats, and any other grain
optional: add coconut, nuts
pour over golden syrup
bake stir occasionally till you think its cooked
D:100C for hours M: 150C for 30 mins
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