Breakfast

Cranberry + Ginger Muesli


Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! Breakfast is on the menu today. Amazingly there is a part of the year that I don’t have porridge for breakfast. But let’s be honest there are going to be oats involved. This is my go-to muesli at the moment. Ginger is always a fave but I’m digging dried cranberries at the moment. Lots of seeds are always a go around here too. We’re drizzling with honey (naturally). And baking till golden and crunchy and ready for cool yoghurt and fruit. I’ve added a cup of puffed cereal at the end to give the whole situation some lightness and add another grain to the mix but feel free to leave it out if you want. Use something nice though, not rice bubbles. At the moment I am enjoying buckwheat flakes that I got from Wholegrain Organics to try but any puffed whole grain is lovely.

Muesli should go on your prep for the week roster if you can – it’s excellent to have a ready made breakfast and because it’s full of nuts and seeds and goodness it can be a good after school snack for kids or lunch or afternoon snack for you. It’s totally not weird to have a jar of muesli in your desk. Everyone else will just be jealous. Naturally leaving it in the office kitchen will be too inviting for others. You could also divide it up into containers at home at the start of the week and just grab a serving and pop it in your bag each day. Super sorted.

Heat the oven to 180C (350F). Pile the oats, chopped nuts, seeds and bran flakes into a large lasagne type baking dish. A 9 by 13 inch pan is about the minimum size to get it spread out okay.

Mix the oil, honey and cinnamon together in a bowl or jug. If the honey is stubbornly sitting at the bottom microwave the mix for 20 to 30 seconds to melt it a bit. Beat it with a fork to get it combined nicely. Pour into the dish.

 

Smoosh it all around with your hands until everything is covered with the goo. It will seem like there isn’t enough liquid but there is. Your hands will be a mess – just scrape off as much back into the dish as you can. Spread the mixture out evenly and fluff it up a bit so it can toast easily.

Bake for 30 to 40 minutes, stirring and turning it over after 10 minutes and then every 5 minutes or so after that. It will take a while to get going then it will colour quickly so keep an eye on it. You will know that it’s done because it will start to feel and sound crisp when you’re turning it over. How long it takes will depend on whether you’re using a metal or ceramic dish and how thinly the muesli is spread out.

When it looks almost done sprinkle over the coconut chips. The coconut needs less than 5 minutes to turn golden so watch it carefully!

When everything is golden and fabulous, pop the tray on a wire rack to cool. Sprinkle over the cranberries and ginger and puffed cereal and mix in once it is cool enough to handle. Because these types of cereal are already cooked they can burn and get an off flavour if you toast them for too long and they soak up a lot of the honey and oil mixture that we want to coat our oats.

When the muesli has cooled completely transfer it to an airtight container to store. I know this recipe is in the breakfast category but y’all know my policy on snacking. All foods are snacks. Especially cereal.

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Cranberry + Ginger Muesli


Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy

Makes : about 8 to 9 cups of muesli

Crunchy golden muesli packed with seeds and nuts, sprinkled with bright cranberries and ginger.

Ingredients:

  • 3 cups (350 grams) wholegrain rolled oats
  • 1 cup (150 grams) raw almonds, chopped
  • 1/4 cup (40 grams) sunflower seeds
  • 1/4 cup (45 grams) pumpkin seeds
  • 1/4 cup (15 grams) bran flakes
  • 1/4 cup (45 grams) linseed
  • 2 tablespoons sesame seeds
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (60 ml) runny honey
  • 1 teaspoon cinnamon
  • 1/2 cup (30 grams) coconut chips
  • 1/2 cup (70 grams) dried cranberries
  • 1/2 cup (80 grams) chopped crystallised ginger
  • 1 cup flaked or puffed cereal (like puffed wheat or buckwheat flakes)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Large baking dish
  • Slotted spoon

Directions:

Heat the oven to 180C (350F). Pile the oats, chopped nuts, seeds and bran flakes into a large lasagne type baking dish. A 9 by 13 inch pan is about the basic size to get it spread out okay.

Mix the oil, honey and cinnamon together in a bowl or jug. If the honey is stubbornly sitting at the bottom microwave the mix for 20 to 30 seconds to melt it a bit. Beat it with a fork to get it combined nicely. Pour into the dish.

Smoosh it all around with your hands until everything is covered with the goo. It will seem like there isn’t enough liquid but there is. Your hands will be a mess – just scrape off as much back into the dish as you can. Spread the mixture out evenly and fluff it up a bit so it can toast easily.

Bake for 30 to 40 minutes, stirring and turning it over after 10 minutes and then every 5 minutes or so after that. It will take a while to get going then it will colour quickly so keep an eye on it. You will know that it’s done because it will start to feel and sound crisp when you’re turning it over. How long it takes will depend on whether you’re using a metal or ceramic dish and how thinly the muesli is spread out.

When it looks almost done sprinkle over the coconut chips. The coconut needs less than 5 minutes to turn golden so watch it carefully!

When everything is golden and fabulous, pop the tray on a wire rack to cool. Sprinkle over the cranberries and ginger and puffed cereal and mix in once it is cool enough to handle. Because these types of cereal are already cooked they can burn and get an off flavour if you toast them for too long and they soak up a lot of the honey and oil mixture that we want to coat our oats.

When the muesli has cooled completely transfer it to an airtight container to store. I know this recipe is in the breakfast category but y’all know my policy on snacking. All foods are snacks. Especially cereal.

Cook’s Notes:

  • Honestly you make make muesli up in whatever flavour your like! I start with the based of grains and seeds and then switch up the nuts and fruit depending on what I feel like. Just make sure your pieces of nuts aren’t too big and that you don’t add the fruit until after it’s toasted.
  • Keep a close eye on it while it’s baking. It won’t do much for a little while and then it will start colouring rapidly and you will need to stir it often so the edges don’t burn.

 – This muesli keeps well in an airtight container for 2 to 3 weeks – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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