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This is the recipe for my normal breakfast muesli

 

Weight

Alt

Ingredient

Comments

1.5kg

1.5 pkt

Lowan rolled oats

This is a local product: the grains are relatively soft and almost fluffy. Cheaper products tend to be hard and woody.

530g

1 pkt

Kellogs All Bran

600g

2 pkt

Currants

200g

Sunflower seed

200g

Buckwheat

To add crunch

200g

Dried ginger

* I use Bundaberg ginger, which is relatively mild. If you use a hotter variety you may wish to use less.

~ 3.2kg

Total

Muesli


 

* You can substitute, or add, almost any nuts or dried fruits for some of the currants. A bit of variety makes life more interesting. None of the quantities are at all critical, but don't add too much sweet stuff.

Prepare all the ingredients and place in a large mixing bowl, then mix thoroughly by hand and transfer to the storage vessels. The above quantities make a bit over 3 kg of Muesli, which lasts me about 7 weeks. I have an open container which lasts about a fortnight, and a couple of bottles with lids which holds the rest. Don't leave it sitting around in an open vessel for too long, or the weevils will start to breed.

I eat my muesli with some sliced fresh fruit, a little chopped fresh ginger, and apple juice.

I don't normally stock milk, but if there is any left over from visitors I use it (if I remember!). Otherwise if the apple juice has run out I use ginger beer.

My usual breakfast is ~75g of muesli, 40-60g of fresh fruit (banana, strawberries, pineapple, apple, etc), 4-6g of chopped green ginger, 140g of juice, 40-50g of oat biscuits, hummus & cheese, a pinch of goodies & 1/3 apple.

Simplified 3/8/18

 © Roger Riordan 2004-2018

Muesli