I’m a busy, breastfeeding mum with 4 boys (well actually 5 if you include Not-hubby) to keep up with. I’ve struggled for some time to find a breakfast that is quick, tasty and able to sustain me until lunchtime so the only thing left was to make my own protein filled muesli. I try to be gluten free (or at least minimal gluten) and it’s nigh on impossible to find a decent gf muesli that tastes great and doesn’t cost the earth.
Of course, this recipe is just a guide really and you can change the ingredients as you desire. I have put organic oats in this one so it isn’t gluten free but definitely wheat free which, for me, is the next best thing. If gluten is an issue, simply omit the oats and substitute them with something else…extra quinoa flakes or puffs, rice flakes or puffs, dried fruit, whatever you desire. And the toasting, that’s all personal taste too. I like mine quite toasty but you can bake for less time if you prefer.
2 cups puffed millet
2 cups rice puffs (I normally use quinoa but there seems to have been a nation wide shortage lately)
2 cups quinoa flakes
2 cups rolled oats (preferably organic)
1 cup sunflower seeds
1 cup flaked almonds (or chopped if you prefer)
1 cup sesame seeds
2 cups chopped raw macadamias
1 cup pepitas
2 cups shredded coconut (make sure it’s preservative free)
2 cups dried cranberries
2 tsp ground cinnamon
2 tsp chai sprinkle (optional, but it really makes the muesli something else)
130g butter (pure butter, no additives) or you could use dairy free spread or even a nut oil
1 cup honey
3/4 cup agave nectar
Preheat oven to 120 °C. Mix all the dry ingredients together in a large bowl. In a small saucepan melt the honey, agave and butter over low heat until boiling. Pour over dry ingredients and mix well, making sure everything is well coated. Spread evenly over a baking tray and roast for 20 minutes then give a stir and roast a further 20 minutes. Allow to cool completely before storing in an airtight container.