A great way to get some fibre into your day is to have a small serving of muesli in the mornings. Teamed with milk, yogurt and some fresh fruit, it is one of the best ways we know to start your day.

It is important to use whole grain oats – the type that have not be overly processed.

We like to lightly toast our muesli however this recipe works almost as well as a raw product if you do not want to cook it.

For many servings you will need:

• 4 – 6  cups steel cut oats ( you can use the finer ones if you prefer)
• 1  cup rolled porridge oats ( the slightly finer ones)
• ½  cup oat bran
• ½  cup wheat germ ( optional if you want a wheat free product)
• 1 ½ cup mixed raw nuts -  walnuts, almonds, pecans, brazil’s, hazels etc.
• 1 ½  cup mixed seeds – pumpkin, sunflower, sesame, fresh flax seeds.
• 1  cup thread or flaked coconut
• 1 – 1 ½  cup dried fruit medley – apricots, pears, peaches, currents, raisins, paw-paw, sultanas, banana, nectarines etc
• ¼  cup oil – we use rice bran,  grape seed or sunflower.
• ¼  cup honey
• pinch of salt
• 2  tsp cinnamon

Method

Put oats in a large oven proof dish such as a meat dish. The whole cooking process takes about an hour and quantity’s are just approximates.

Bake slowly @ 175° c / 330 ° f , stirring every so often to ensure they don’t burn.

Put  larger seeds into the food processor and give them a quick few bursts to cut them down to size.

At the 30 minute stage, add the  seeds to the oats – stir to mix.

Chop the nuts to suit – this can be done in the food processor but be sure not to overdo it – you want to be able to crunch on lovely large pieces of nut.

At the 40 minute stage add the oat bran, nuts and wheat germ. Stir once again.

At the 50 minute stage add the coconut.

Take out of the oven after 1 hour and add the fruit – this may need to be chopped into smaller pieces in the food processor as well. Or use kitchen scissors.

Sprinkle in salt and cinnamon. You guessed it – stir to combine.

Warm the honey and oil in a small saucepan just until the honey has melted but do not boil.

Slowly pour over muesli and mix well to combine.

When cool store in a large airtight glass jar. It keeps this way for several weeks.

Serve with yogurt, milk, and fresh fruit.

Thanks to http://5CowsCook.com for this recipe.

Image Credit: © Danicek | Dreamstime.com