I was first introduced to this recipe by a former work colleague. She gave me a little jar of it, as a thanks for giving her a jar of homemade jam. As the one usually giving out edible gifts, I was very happy to receive some myself! Before then, I wasn’t much of a muesli or granola fan, and now I know it’s because I’d never had a homemade one before.
It didn’t take long for me to ask for the recipe, and my colleague kindly obliged! I remember seeing her eat this muesli with yoghurt and fruit many mornings at work for breakfast, and walking past her desk and noticing the very large jar of this muesli sitting there! So this muesli has been always known to me as Wild Muesli as it came from the lovely Wild family (yes, that is their surname!).
This recipe also inspired my muesli topping for the Muesli Breakfast Crumble I posted quite a while back, which is a lovely way to enjoy breakfast. This is a much more simple version, and can be added to lots of things like the typical yoghurt and fruit, and I love a little sprinkled over pancakes. I have also been known to make biscuits out of it!
Having a batch of this made (and it does make quite a lot), really does create calm breakfasts. There is something about knowing breakfast is already partially or completely prepared that makes getting up in the morning that much easier for me. Whether it’s this muesli, crumpets waiting in the freezer or my Muesli Breakfast Crumble ready to be quickly reheated in the microwave, the knowledge that an easy, yet tasty homemade breakfast is waiting for me definitely brings me a sense of calm in the early mornings, especially before work.
A note on the recipe - use a baking tray as large as you can. The thinner the layer the muesli is on the tray, the quicker it will cook. If the tray is too small you will be baking, stirring it every 5 minutes, for quite a while!
Also - if you are looking for the Muesli Slice recipe I made using this muesli you can find it over on Fully Booked Women!
Homemade Honey Muesli
Ingredients:
250g rolled oats (not instant oats)
25g shredded or flaked coconut
155g pepitas (pumpkin seeds)
115g sunflower kernels
85g chia seeds
120g slivered almonds
175g honey
Method:
Preheat oven to 160 degrees Celsius, and line a large baking tray with baking paper. A tray with slightly higher sides will work best for this recipe.
In a large bowl combine all the dry ingredients, then add the honey and mix with a large wooden spoon until everything is well coated.
Place in the oven, and stir every 5-6 minutes, so the muesli can brown evenly. The muesli should be golden brown in about 20 minutes.
Store in an airtight container or large glass jars.
Makes 860g muesli.
