Who’d have thought that one day I would be smug enough to make my own Muesli? And brave enough to brag about it? But in these days of health madness, it’s not just Pete Evans who can be radical in the kitchen; you can be too. You might even get a modicum of respect for your domestic prowess when you pour this amount of wholesomeness into the kids bowls each morning.
Process the nuts unless you know someone who can do the Heimlich Manoeuvre
Not if your kids are anything like mine, admittedly. There was a united ‘eugghhh’, followed by a collective sigh as they watched me throw my Muesli all together and then begged the old man to buy the boxed Sanitarium version from Aldi instead.
But at least you’ll know you tried.
I find breakfast very uninspiring typically, mainly because I’m not a morning person and frankly the last thing I want to do (other than sex) is eat at 7am, unless it’s a hot “all you can eat” English breakfast buffet in Scotland; secondly, I can’t actually coordinate my limbs before my coffee, which makes breakfast complicated.
I’ve stuck faithfully to porridge with some sliced banana since winter set in here in Sydney a month or so ago, for comfort really, but it’s getting a bit monotonous now and I can’t seem to prevent those fears creeping in about what we don’t know about microwaves….
Then, when we were on our mini break recently in the Hunter, what should I find in the kitchen cupboard but Alpen sachets; the type that we used to get in English B and Bs, and I got all excited and melancholy.
Because Muesli always did have a certain class about it, didn’t it? It recaptures Switzerland perfectly and all the really good stuff about it like its freshness and chocolate and Roger Federer and snow-capped mountains, and chocolate, and Heidi… and definitely not skiing, because we all secretly hate skiing.
Anyway, according to www.mindbodygreen.com, the benefits of Muesli are:
Muesli typically has less sugar and calories than most breakfast cereals on supermarket shelves.
It is high in fiber and whole grains, which regulate the digestive system, are filling and can aid in weight control.
Muesli is a potent source of antioxidants.
The addition of nuts provides a great source of protein and omega-3 fatty acids (especially walnuts).
Milk or dairy alternatives that usually accompany muesli is a source of dairy and protein.
And if that isn’t enough, it probably helps you poo daily which can be a concern at our age, because all that healthy stuff does that. The moment I tore open my first sachet it reminded me how partial I am to the odd bowl of Muesli, especially when I’m in a healthy phase because I need to get back in my swimming costume soon.
The only problem with Muesli is that it can be a bit harsh on the budget, having to be carried down mountains by goats herded by Heidi and Peter, and the old man does have a newly revised and very tight food shopping budget.
So I did some research and realised quickly that a) muesli does not require a degree in cooking or really any cooking techniques whatsoever, and b) it uses up all those dredges of nuts, raisons and seeds that have floated around in your kitchen cupboards for decades sending out mating calls to moths since that time you made protein balls in 1902.
So here’s my recipe… stolen from generations of online Swiss Museli-Makers and then adapted to suit what I had in the cupboard:
1 cup Almonds or walnuts
4 cups of rolled oats
1 cup coconut flakes
3 tbsp of Chia
1 tsp of cinnamon
2 cups of dried fruit (I used dried cranberries and dates)
1 cup of bran
1 cup of sunflower seeds
1 cup of pumpkin seeds
½ tsp salt
NB. Process the nuts unless you know someone who can do the Heimlich Manoeuvre, then mix it all together and feel the smugness wash over you. Add milk, or yoghurt if you’re a little bit fancy.