Weet-Bix Hi-Fi Muesli

4 cups Sanitarium Rolled Oats
½ cup shredded coconut
½ cup Sanitarium Betts ‘B’ Wheatgerm
¼ cup water
1/3 cup oil
¼ teaspoon vanilla
½ cup chopped Sanitarium Seeded Raisins
½ cup dried apples
½ cup chopped Sanitarium Fancy Large Dried Apricots
8 Weet-Bix, coarsely crushed

1. Baked rolled oats on a shallow tray in a moderate oven, 180°C for 10 minutes,
2. Place rolled oats in a bowl. Mix thoroughly coconut and wheatgerm
3. Shake together water, oil and vanilla in a small jar. Add to dry ingredients. Mix well.
4. Return to shallow tray and bake in a very slow oven, 120°C, stirring every 15 minutes, until golden brown.
5. Remove from oven and cool.
6. Add dried fruits and Weet-Bix, Mix through.
7. Store in an airtight container.

Approximately 16 x ½ cup serves.

Per serve: 921 kilojoules (219 calories)
Protein 5 grams. Fat 9 grams. Carbohydrate 32 grams. Sodium 42 milligrams. Calcium 30 milligrams. Fibre 7 grams

This recipe was off the side of a packet of Weet-bix from years ago. I have always made my own muesli using a basic recipe that I sort of add or subtract from depending on what I have in the pantry.
I decided I would make this recipe and went and bought what I thought were dried apples. I didn’t actually write them on my shopping list and thought I knew exactly what I was going to buy and where I would find them in the grocery shop. A few days later I assembled all the ingredients to make this recipe and discovered as I read the recipe through I had bought dried banana slices and not apples. I went ahead and made it anyway using the dried banana and it still tasted quite nice.
It made a good batch that lasted more than a fortnight in this house as it is just me who eats it for breakfast and I don’t have it every day.

Edmonds Toasted Muesli

¼ cup oil
¼ cup brown sugar
¼ cup honey
3 cups rolled oats
½ cup coconut
½ cup EDMONDS Wheat Bran
½ cup EDMONDS Wheat Germ
½ cup sesame seeds
½ cup sunflower/pumpkin seeds
½ cup chopped nuts
1 cup dried fruit

1. Preheat oven to 150°C
2. Put oil, sugar and honey into a saucepan. Heat until sugar dissolves.
3. In a bowl, combine rolled oats, coconut, wheat germ, wheat bran, seeds and chopped nuts.
4. Pour oil mixture over the dry ingredients and mix thoroughly.
5. Tip into a large roasting dish. Bake 30-40 mins of until lightly browned, stirring occasionally.
6. Leave to cool before adding dried fruit. Makes about 6 cups.

I forgot that I was supposed to follow the recipe to the “t’ so to speak.
I used canola oil as I only had that or olive oil and wasn’t keen to use the stronger flavour of olive oil.
For this recipe I melted the oil, sugar and honey in a jug in the microwave for about a minute stirring it twice.
I combined all the other ingredients except the dried fruit in a roasting dish and then poured the liquids over the mix and stirred it thoroughly.
I wasn’t sure how much sunflower and pumpkin seeds to put in so I used about 1/3 cup of each.
I ended up roasting the muesli for 40 mins stirring it three times during cooking.
I used sultanas and chopped apricots for my mixed fruit.

This has a nice nutty flavour and is one I will make again.

Toasted Muesli

The second recipe on an empty packet of Harraways Rolled Oats.

Toasted Muesli

400g Harraways Rolled Oats.

100g mixed nuts

40g mixed seeds (linseed, sunflower and sesame)

150ml water or low fat milk

100ml Tick approved oil

½ teaspoon vanilla essence.

Combine all dry ingredients in a large shallow roasting pan. Mix wet ingredients together and pour over dry ingredients. Bake at 190°C for 20-30 minutes stirring occasionally until crisp and golden. Add dried fruit as desired. Leave to cool and store in air tight container.

Hmm measuring ingredient’s by weight. My muesli calls for just a cup or two of this and that so I cleared off the scales.

Mixed nuts. I knew I had an assortment of nuts, but the ones I thought I had had gone, (pecan, Brazil) so I just used about 50gr each of peanuts and walnuts.

I didn’t have any linseed seeds so I used about 20gr of sunflower, 10gr of sesame and 10gr of pumpkin seeds.

Now the thought of using milk just didn’t appeal. I mean wouldn’t it go off quicker? So I used hot water and olive oil for the oil.

I thought that mixing that amount of liquid into the dry ingredients would create a sloppy mess but it really only moistened it as the oats seemed to soak it up. I think the oil helped to separate it and have it not stick to the pan. The more I progressed with the recipe the more I was beginning to like it.

I probably stirred the mixture about 4 times all up and cooked it for the 30 minutes. (not counting the time I had it out of the oven for stirring) I found using a fish slice easy to turn it and dislodge any parts that stuck to the pan. The walnuts turned a lovely golden colour.

While it was cooling I tried a small mouthful and thought it tasted strongly of olive oil which I know is good for you but I’m not a great fan of.

I just used about 100gr of sultanas for my dried fruit and added it once it was cold and I was putting it into my Tupperware muesli container.

This morning I had it with sliced banana and some low fat milk. The olive oil taste wasn’t as strong and it had a nice nutty/seed flavour. It was quite filling too. I will make it again and maybe try it with canola oil and dried apricots. It made about 5 cups of muesli, which means it won’t last long but when I mark it again I will double the recipe.