Recipe by Tammy Sutherland
A healthy, delicious morning cereal. I mix 1/4 cup of this cereal with a bowl of bran flakes, or a 1/2 strawberry yogurt, and sliced fruit for a quick and healthy breakfast
Top Review by mianbao
Thank you! I've been looking for a recipe to make the sort of muesli I buy in the supermarket. This one is quite close, unlike the others I've looked at, and it tastes very nice. I followed the recipe pretty closely this time, only using dried apple instead of apricot. (And I completely forgot about the sunflower seeds which I have!) I wondered about the wheat germ, and it is a strong flavor in this muesli. I know it's important from the nutritional aspect, but may try decreasing it a little next time. All in all, though, I'm very pleased with this recipe and very grateful to you for sharing it with us.
- 709.77 ml rolled oats
- 78.07 ml wheat germ
- 29.58 ml sesame seeds
- 29.58 ml sunflower seeds
- 78.07 ml almonds, chopped
- 29.58 ml canola oil
- 44.37 ml honey
- 78.07 ml dried apricot, chopped
- 78.07 ml dried dates, chopped
- 78.07 ml raisins
Directions See How It's Made
- Preheat oven to 350°F (180°C).
- Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
- Add oil and honey to the bowl and stir until all ingredients are well combined.
- Pour contents of bowl unto an ungreased cookie sheet.
- Distribute contents on cookie sheet so that they cook evenly.
- Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking).
- Once baked, remove cookie sheet from oven and let the oat mixture cool.
- Once sufficiently cooled stir in the dried fruit.
- Store the muesli in an airtight container for up to a month.