“They” say that breakfast is the most important meal of the day. White toast, dubious “spread”, and jam was my BBF (breakfast best friend) until a few years ago when I started making my own muesli. That went well, if a little fibrous at first. Then I started making yogurt and dehydrating fruit from the orchard and I really thought my breakfasts couldn’t get much better.
On the occasional morning I’d flirt with peanut butter on toast, but the toast had upped it’s game to rye sourdough from Don Rodrigo Sourdough Bakery, the peanut butter was local too from Pics, and the dubious spread was now homemade cultured butter.
It wasn’t until I started eating grapefruit from our tree as they ripened in the winter months, drizzled with honey from our hives, that I realised I’d turned into a total breakfast snob. Picking and squeezing oranges from the tree in the morning, chilled by natures fridge just confirmed it. Yes the kind of breakfasts I eat now could set me up for the most momentous of days. There is nothing I would not be prepared to tackle.
But if you think my breakfasts sound legendary, you should see the breakfasts in Instagramland. Country Trading is a relative newbie on Instagram but I swear it is the breakfast channel. Everyone posts photos of what they’re having for breakfast and it’s not toast. Of the 33 million photos (truly) of peoples breakfasts on Instagram no-one seems to have toast. Perhaps toast is just not an event. From what I can tell here’s what Instagrammers have for breakfast:
- anything green & smooth in a jar with a straw (weird powder optional)
- paleo/primal eggs and meat – hold the carbs
- huge stacks of carbs (read waffles, pancakes etc.) drizzled with goo of varying hues
I haven’t posted a photo of my breakfast on Instagram. I’m resisting the urge to do so. I mean who would talk about what they had for breakfast right? Deeply uncool.
His nibs traveled to Sydney recently and was treated to breakfast by his younger sister at metro-sexual industrial cafe’s serving poached eggs drizzled with truffle oil and coffees with hyphenated names and prices. He came home looking for my muesli and yogurt to kick-start his day. And so does everyone who eats it. I’ve given this recipe to I don’t know how many people and today patient readers I’m sharing it with you.
And before you say OMG that looks expensive to make and my family would rip through it in no time … let me tell you it makes 2 kilos and the price per 100 grams works out at $1.26, (even cheaper if you bulk buy grains and nuts and use your own fruit like I do). Compare this with supermarket “gourmet” muesli brands at $1.50 up to $2.20 per 100 grams and I think you’re getting a far superior start to your day for a lot less lolly.
- 800 grams Harraways Rolled Oats
- 1/2 cup of plain vege oil like rice bran, grape seed or light olive oil
- 1/2 cup of honey
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 1 cup flaked almonds
- 1/2 cup coconut flakes
- 1/2 a cup of linseed
- 3 to 4 cups of chopped up dried fruit
- 1/2 a cup more coconut
- 200 grams puffed spelt
Heat the oven to 160°C. In a small saucepan heat the oil and honey gently and whisk together. My niece likes to add vanilla and cinnamon to the honey at this point but that’s optional. We were trying to recreate Sanitarium Vanilla Almond Cluster Crisp breakfast cereal – with 1/4 of the sugar and it worked really well.
Mix the remaining dry ingredients in a large roasting dish and pour the honey and oil mixture over it. Mix well until all coated (I use clean hands for this but you could use a wooden spoon).
Bake in the middle rack of the oven for 10 minutes then take it out and give it a good stir with a wooden spoon, mixing all the stuff from the sides and bottom so it doesn’t stick. Return to the oven and repeat every 5-10 minutes, mixing well until the muesli is golden and toasty and the honey mixture has been absorbed by the nuts and grains. Keep an eye on it towards the end as it can get a bit too toasted quite quickly. Normally it will take around 30 – 40 mins total and 4 or 5 stirs.
When done sit the dish on a chopping board and let it cool completely and it will firm up and absorb any remaining honey. It is not sticky when cooled. Then mix through the linseed, chopped dried fruit and more coconut. What fruit, if any is up to you. Sometimes during summer when we have a lot of fresh fruit to hand I don’t add any dried fruit. This time of year heading into the winter months I add dried apples, pears, figs, plums or apricots. For me, a small bowl of this goes a long way and I find it lasts really well on the shelf in a sealed glass jar.
Ultimately this “recipe” is a pretty loose brew that you can add to as you wish. Toasting it with the oil and honey makes it delicious and adds a moderate level of fat and sugar compared to most store bought toasted muesli so don’t be put off by the 1/2 a cup of oil and honey. It will make everyone want to eat it, including you so don’t be pious.
The best bit about it is how it sets you up for the rest of your day. I’ll guarantee you won’t be hungry until well past lunch time if you start your day with a bowl of this. A jar of this with the recipe makes a great pressie for anyone.