My husband and I simply can’t agree upon the best additions to muesli. As such, we compromise and make a his and hers variety. Start with the base and add various nuts and dried fruit combinations to personalise your own for a delicious healthy breakfast – complete with a touch of sneaky coffee.
Last minute additions: Such as: sultanas, flaked almonds, dried apple, dried apricot and walnuts.
Preheat oven to 250°C.
Place all the dry ingredients for the muesli base in a large bowl. Meanwhile, boil the kettle, and make the cup of coffee. While still warm, combine the coffee and the honey in a jug. Add the liquids to the bowl and stir to combine. Aim for a mixture that is slightly moist mixture, but one that is not soggy.
Pour the mixture onto two large baking trays lined with baking paper. Place in the oven for approximately 30-45 minutes, or until golden. If it is becoming crispy too fast, reduce temperature to 120°C until dried out. Remember to give the mixture a quick toss every ten minutes using a wooden spoon to ensure an evenly crispy muesli.
Once removed from the oven, add your last minute additions. For myself, I add the sultanas, walnut and flaked almonds. My husband on the other hand prefers dried apricot and apple. After gently mixing through the last minute additions, transfer to an airtight jar for storage.
Original recipe sourced from the Family Archives.