Oat-so Gluten Free Muesli
This is a hearty, healthy cereal which can be eaten at any time of the day—not just for breakfast. Just add milk, whether dairy or plant-based, or yoghurt of your choice. The great thing about making your own is that it can be customized to your own taste and, particularly if you are calorie-counting, you can reduce the sugar content. However, having said that, I think you will find that this one is just right with only a subtle hint of sweetness.
“If, like me, you’re a serial cereal scoffer, you’ll love this!”
Makes 3 lbs (1350 g) of cereal. Based on a generous portion of just over 2 oz (60 g), there are 22 servings.
Calories 270 per serving, plus milk extra. You’ll need a couple of airtight Kilner jars or similar to store the contents.
Pre-heat the oven to 350ºF (180ºC)
Line a tray with baking paper approximately 14” x 10” x 2” deep (36 x 26 x 5 cm).
1 lb 10 oz (750 g) rolled oats
1 oz (28 g) oat bran
4.5 oz (125 g) hazelnuts or filberts
4.5 oz (125 g) raw almonds with skins
1 teaspoon salt
4 tablespoons pistachio oil or sunflower/canola oil
2 tablespoons clear runny honey
2 teaspoons pure vanilla extract
1 oz (28 g) soft brown sugar
7 oz (200 g) raisins and sultanas
Briefly chop the hazelnuts and almonds in a mini food processor. In a large bowl, add these along with the rest of the dry ingredients and mix evenly.
Melt the oil, honey and soft brown sugar in a microwave for 30-60 seconds, or heat gently in a saucepan, stirring continously.
Using a silicon spatula to get every last drop out, pour the fluid ingredients onto the dried ingredients. Mix in well.
Bake for 30-35 minutes, turning over every 10 minutes or until the cereal is a light golden colour.
Mix in the raisins and sultanas. Cover, leave to cool and bottle whilst slightly warm.
