Two 500-gram bags of rolled oats, one of crushed oats, roasted almonds (chopped) and sultanas.
That’s been my muesli recipe for more than a decade.
Sometimes, I’ll add some other fruit such as dried apricots.
And sometimes I’ll go without when it becomes too much of a chore, veering towards toast for breakfast.
Just lately, though, my muesli has made a resurgence – and has even become my lunch now that Bennie’s out in the workforce.
And now that I’m home.
And pretty much retired.
Or should that read, unemployed?
In any case, I am going through a period of loving ma muesli.
Truly, when soaked for a while (or overnight), and with some fresh fruit and a Big Dollop of Greek yoghurt, it seems like a luscious, decadent desert.
Especially when the fresh fruit is fresh feijoas.
I’m tellin’ ya, it’s as good as tiramisu!
Couldn’t agree more. The old Bircher trick of grated apple and a bit of freshly squeezed orange, or lime and then left in the fridge overnight is a treat worth getting out of bed for. It does seem too decadent for brekkie.
Oooh yeah, I hear you! Fresh chopped pear is my fave to add to the mix. I also like the crunch from pepitas or sunflower seeds, also chia of course.
Go easy on sultanas. Instead use raisins and currents – but also dates and shredded coconut. Hazelnuts instead of almonds. Perfect.
Hi David! Is there a reason to your suggestions beyond simple preference?