Friday, July 28, 2006

Friday Food #25: More Muesli

Like Caroline, I can't leave a recipe alone. So though I love my dad's muesli, which he's been making pretty much the same way for years, I found myself tinkering. It didn't help that Nigella had another way of doing it (or maybe it did). The key difference, I found, is that Nigella toasts the ingredients--and that, if you've got the time and the inclination, is well worth it.

So here's how I made muesli yesterday, even though it was too hot to turn on the oven.

Preheat oven to 375.

Mix in a large bowl, or simply on the rimmed baking sheet:

3 cups rolled oats
1 cup mixed cereal (or another cup of oats)
2 cups chopped mixed nuts (I used almonds and hazelnuts this time)
1 cup pumpkin seeds
1 cup sunflower seeds

Toast on the baking sheet for 20 minutes, stirring after 10 to make sure everything toasts evenly.

Remove from oven to cool when the nuts look a little toasty. When the cereal is completely cool, add 1-2 cups dried fruit (I used "craisins," but raisins or chopped dates and apricots would also be good) and 1-2 tablespoons of brown sugar. Stir the sugar and fruit in thoroughly, then store in an airtight container.

See, that wasn't too hard, was it?

1 comment:

Caroline said...

Nice timing! Dad's here, and I've got a fresh batch of granola, but I'll make your muesli for him today, too.