Years ago when I lived in the UK I had a mad obsession for almond and strawberry muesli. It reached it's peak when I was living in Jersey in the Channel Islands where I was working long days and fed myself this glorious muesli with fresh jersey milk (more like cream actually) for breakfast, lunch and sometimes dinner. It was a bit mad.. but hey, I'm sure I'm not the first person who loved cereal for dinner and I won't be the last.
My girls love muesli too, but I can't get them to eat raw muesli. Not.at.all. Their favourite way to eat muesli is on top of yoghurt, and they're fine with natural yoghurt, just as long as the yoghurt isn't raw. So I pick my battles and made this muesli and it lasted a whole... 3 days. I suspect hubby may have had some too... It's not rocket science and it's completely adaptable.
Ingredients
1 cup raw almonds
1 cup oats
1/3 cup pepitas (pumpkin seeds)
1/4 cup flax seeds
2/3 cup brown sugar
1/2 cup honey
80g butter
2 cups rice bubbles
100g packet dried blueberries (or other fruit that you like)
Method:
Preheat your oven to 160 degrees c
Roughly chop up your almonds or blitz them in a blender, depends how whole you like them..
Lastly add the flax seed (you can buy this from most health food shops/delicatessens) and give it a good mix
Toast in the oven for about 15 minutes - until you can smell your almonds roasting.
Empty into a bowl, add blueberries and ricebubbles, give it a good mix.
In a saucepan, add butter and honey, and then when your butter is melted, mix well and add to your bowl.
Mix well.
Spread back on your lined baking sheet and pop into the oven for another 25 minutes until golden brown
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