Tales of food, sex and friendship

Mia’s Homemade Muesli

December 9, 2010

This healthy and delicious breakfast is a favourite of Mia and her housemates. Mia usually makes enough to last a few weeks by doubling or tripling the recipe and stores it in an airtight container. In summer, she loves serving it with sweet, juicy strawberries.

Serve with milk, Greek yoghurt, flavoured yoghurt, labneh or fruit juice and fresh seasonal fruit or compote – serves 8-10.

1 cup puffed rice

1 cup puffed millet

1 cup organic rolled oats

1 cup quinoa flakes

1 cup of dried cranberries

1 cup of whole hazelnuts

1 cup of whole almonds

1 cup of dried orange* pieces

¼ cup pumpkin seeds

¼ cup coconut flakes

Mix all the ingredients together and store in an airtight container. You can add or subtract ingredients to taste.

*Dried Orange: Preheat oven to 200 degrees. Slice 1 navel orange very thinly – each slice should be approx. ¼ inch thick.  Line baking tray with non-stick paper and place slices of orange in a single layer. Bake until the peel is dried and flesh is translucent, approx 2½ hours. Once orange is cool, cut each segment into bite size triangles (approx 6-8 per slice). For slightly sweeter orange slices you can soak them in a mixture of honey or sugar and hot water for 10 minutes prior to baking.