Monday, 21 November 2011

Toasted Muesli

I make a list every night when I’m lying in bed, a list of what I need / want to get done the following day.  The lists are usually made in my head and I get annoyed if I don’t cross off everything on my mental list.  Which is silly really since everything won’t always go according to plan – I guess that’s what they call “life”.   I think my main problem is that I pack too many tasks onto my list which means that I’m running around at the end of the day washing the floor, cleaning windows or (most likely) sterilising bottles just so that I can put a tick beside a task on the list in my head. 

Anyway, things didn’t go according to plan last week.  I had intended putting up a post for Rum and Raisin Chocolate Truffles.  I made them the other day and although they tasted really good, you could only eat them with your eyes closed as they looked more like giant sheeps poo than truffles.  Maybe I’m wrong but I doubt anyone would willingly eat giant sheeps poo!  So it’s back to the drawing board to make them again and hopefully next time I’ll be able to post them!

I posted a recipe the other day for Almond and Raisin Granola which is delicious.  Another breakfast recipe that I think is worthy of sharing with you is this one for muesli.  Any muesli recipe I’ve seen just needs the oats mixed with the fruit, seeds and nuts.  This one is different since everything (except the fruit) is toasted so that the overall flavour is more nutty and crunchy than regular muesli.  Sometimes I think muesli is too bland and needs sugar to liven it up a bit, but I honestly think that this muesli is the nicest I’ve ever tasted and that’s down to the fact that everything has been toasted.  Delicious stuff.

Obviously you could use any type of seeds you want and if raisins aren’t your thing, you could replace them with dates, figs, cranberries........etc.

Muesli, from “Feast” by Nigella Lawson

200g mixed nuts
200g porridge oats
75g sunflower seeds
150g sultanas
1 tbsp brown sugar

Preheat the oven to Gas Mark 5 / 190C
Put the nuts into a food processor and pulse so that some are finely chopped to blend with the oats and others are bigger to give texture.
Spread the oats, blitzed nuts and sunflower seeds on to a baking sheet and toast for 20 mins.  After 10 mins, take the tray out, give it a good shake so that everything toasts evenly and put the tin back in the oven.
When its had its full time in the oven, take it out and give the contents another stir and then leave to cool completely. 
Once cool, stir in the sultanas and brown sugar, then store in an airtight container.


  1. Making pretty truffles sounds a lot easier to do that it is in practice - my attempts have come out much like yours! Toasting the nuts and oats can only make for a more delicious muesli.

  2. Choclette: I've seen the things you create. I have no doubt your truffles would look better than any of my attempts. I'll give them another go - it's an expensive hobby though!

  3. We are completely in the same boat with that whole 'mental checklist' thing... it makes you feel so accomplished when you get everything done though! And truffles are always hard to take pictures of... usually putting them in pretty wrappers or putting cocoa powder on them helps though :) oh and of course I love this muesli recipe! It makes me sad that muesli is totally a european thing... I haven't ever seen it in an American grocery store!