Muesli

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen Smoothies
Makes: 700 g

I don’t think our home-made muesli has ever looked exactly the same, as every time we make it, we use different grains, cereals, seeds and dried fruits depending on what we have on hand at the time. Having said that, we do have a general rule of thumb that we try to follow to achieve the right balance of flavours and textures. Contrary to our granola, this muesli is entirely raw, nut-free and unsweetened, apart from the addition of dried fruit. As this muesli isn’t toasted, we prefer to add it to the bottom of a smoothie jar, like in our Upside- Down Breakfast, or serve it with our Strawberry Cashew Milk. This way it soaks up the liquid and becomes soft and slightly chewy, just like Bircher muesli.

Ingredients

Quantity	Ingredient
180g	rolled oats or a combination of rolled and jumbo oats, choose certified gluten-free if allergic
150g	raw seeds
150g	unsweetened dried fruit
90g	raw wholegrain flakes
50g	puffed wholegrains
50g	desiccated coconut
1 teaspoon	ground cinnamon
1/2 teaspoon	ground ginger

Method

Put all of the ingredients in a large bowl and stir until well mixed.
Pour into a large sealable glass jar and store in the pantry. The muesli can keep for months in the pantry, if sealed.

Note

Pumpkin seeds, sunflower seeds, linseeds, sesame seeds and hemp seeds all work well.

Note

Sultanas, raisins, currants, cranberries, blueberries, goji berries, roughly chopped apricots, figs, prunes, dates, apple slices and banana chips all work well. However, make sure that they don’t contain added sugars, preservatives or colourings. Alternatively, use freezedried fruit.