A healthy breakfast makes a great start to the day.
The muesli eaten at our place is a family recipe which was created by my mother in law June who was firmly committed to healthy eating, which is something we should get back to more often!
She always served it with stewed apples and yoghurt.
Her muesli has travelled all over the word with her grandchildren as they went on their OE’s .They shared the recipe with their friends and flatmates, so that it is now eaten in many different parts of the world. It is simple to make, healthy and tasty and makes for a good start to the day.
I always make a double quantity of her muesli so it will last a while.Chopped and dried apricots are also nice to add in after the mixture has been baked. It’s a flexible recipe and we all have our own variations.
The second recipe is a version of Bircher Muesli which lends itself well to the addition of seeds and nuts. The original recipe has been around for a while. It was invented by a Swiss , Dr Maxmilian Oskar Bircher-Benner who was born in the 19th century. In his lifetime only the rich could afford to eat meat. Vegetables and fruits were seen as poor people’s food, and their nutritional value was not understood. He worked hard to change this perception.
Most of the preparation for Bircher Muesli can be done the night before but it will take a few moments to grate the apple and sprinkle the sliced almonds on in the morning. The small effort involved is worth it as it makes for a delicious and nourishing meal. With so many seeds in your breakfast you will ensure a healthy start to your day!
June’s Family's MuesliIngredients:
4 cups rolled oats
1 cup wheatgerm
3/4 cup brown sugar
2 tspn cinnamon
1 tspn mixed spice
½ cup of oil
½ cup of milk
1 cup of seeds ( a mixture of flaked almonds and sunflower seeds )
Put all ingredients in a baking dish. Stir well with a big spoon. Bake at 150 degrees C for 40-60 minutes. Stir again from time to time.Optional: When it has finished baking a handful of chopped apricots is a nice addition.
1 cup of rolled oats
Juice of 1 lemon/ orange (optional but nice)
1/2 cup of water
1 apple (a Granny Smith is best)
1 cups of yoghurt (a low fat probiotic yoghurt is especially good for you)
2 tablespoons of honey/maple syrup
2 tablespoons of sunflower seeds
2 tablespoons of linseeds
2 tablespoons of pumpkin seeds
2 tablespoons of sliced almonds.
Put the oats, lemon juice, seeds and water in a bowl and leave this mixture to soak overnight.
In the morning grate the apple and stir it into the mixture with the yoghurt.
Sweeten to taste with honey or maple syrup.
Serve in individual bowls.
Scatter flaked almonds over the top.