muesli (as i now know it is spelt) is a peculiar word. it’s not similar to other words, it’s a little odd to say and i always spell it wrong - check the photo label which was set before i checked the dictionary!
regardless of this it’s a very easy thing to make at home. and is a great way to add an instant dose of healthiness to your diet. it’ll encourage you to eat breakfast (always top of any nutritionist’s hit list of eating sins) and, if you make your own, its full of natural and healthy ingredients.
my muesli varies every time i make it but there are three ground rules which i always follow:
- toast your oats – toasted oats are incomparably nicer than those straight out of the package. they have a better flavour and the texture is slightly firmer meaning your muesli won’t be based around a soggy oaty mess. i also stick to large oats as they keep their shape better.
- add a good variety of dried fruit, nuts and seeds – exactly what goes into my muesli varies depending on what has been lurking in the cupboard for a bit too long, but i always make the effort to track down some of my favourites (dried peaches is always top of my list!) so that it’s not just leftovers.
- add milk powder – skimmed milk powder is a really nice way to add a slightly luxurious feel to your muesli as well as some extra vitamins as it’s often fortified (vitamins a and d in the case of the one i use).
i don’t add sugar to my muesli, finding the dried fruit sweet enough but if you do want something extra, drizzle your oats with a couple of tablespoons of honey as you toast them.