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