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?
Friday, July 28, 2006
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1 comment:
Nice timing! Dad's here, and I've got a fresh batch of granola, but I'll make your muesli for him today, too.
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