blueberry apricot and almond toasted muesli

blueberry apricot and almond toasted muesli

• 26 Jan 2022

I'm such a creature of habit. Every morning I have a bowl of muesli for breakfast unless I go out for breakfast, then it's eggs all the way. While I was home during the last lock-down, I spent a lot of time going through my old recipe books. Whilst looking through my copy of 'Bill's Open Kitchen' by Bill Granger I came across his recipe for blueberry and almond toasted muesli. I was just about out of muesli and I had everything I needed to make a batch, though not quite enough dried blueberries. I like dried apricots so I added a few to the mix.

The recipe is easy to customise so I made a few changes. The original recipe included sesame seeds, which I found their flavour a bit too assertive for breakfast so I left them out and added a little bit more of everything else. I also reduced the oil in the recipe because the olive oil spray seemed to do the trick. Once cold you add all the dried fruits then store in a sealed container. I normally throw in a spoon of bran cereal just before serving, then I like to top my muesli with sliced peaches or bananas, berries, yoghurt then either a drizzle of honey or maple syrup.

Here’s the recipe for you which the book says serves 4, but one batch does me for about 2 weeks. For all my recipes I use a 250ml cup and a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

 

Bill Granger Blueberry, Apricot and Almond Toasted Muesli
Ingredients

Olive oil spray
300g rolled oats

1 tbs vegetable oil
125ml apple juice
85g raw almonds
125g sunflower seeds
50g pumpkin seeds
35g flaked coconut
60g dried blueberries or currants
60g dried apricots, coarsely chopped

To serve
Fruit, yoghurt, honey and milk

Method
Preheat the oven to 160°C, conventional. Lightly spray a large baking tray with olive oil spray.

Place all the ingredients except for the dried blueberries and apricots in a large bowl and stir well to combine.

Spread the mixture evenly over the tray then lightly spray the top of the muesli with the olive oil spray. Place the tray in the preheated oven and bake for 30 minutes, stirring occasionally until lightly browned. Remove from the oven and allow to cool completely before stirring through the blueberries and dried apricots.

 

Home made toasted muesli that's low in sugar and fat and tastes good as well. Thanks Bill.

See you all again next week with some more baking from my kitchen. 

Bye for now,

Jillian