Homemade Breakfast Muesli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 hrs |
| Total Time | 12 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg oat flakes, half coarse, half fine
- 100 g corn flakes without suar
- 100 g desiccated coconut
- 50 g wheat erm
- 1 cup almond (s) or hazelnuts or walnuts
- 1 cup sunflower seeds
- 2 cup (s) date (s), pitted, chopped or raisins
- 2 ripe banana (s)
- 0.5 teaspoon ½ sea salt, fine
- 1 teaspoon bourbon vanilla powder
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Put oat flakes, corn flakes, desiccated coconut and wheat germ in a bowl and mix.
- Put the nuts and seeds in a blender and mix briefly, do not grind too finely, then add to the bowl and mix.
- Puree the dates in about 300 ml of water to puree, add the spices and bananas, add the remaining water and mix everything well. Then pour this mixture over the oatmeal mixture, mix everything well with a spoon, preferably work through with your hands, you should get crumble.
- Spread the oat flake crumble on 3 baking trays and dry at 110 - 120 degrees in a good 1 - 2 hours. Stir in between, when everything is dry, it should also be a little golden yellow, then switch off the oven. When everything has cooled down, it should be placed in airtight containers.
- Add raisins, cranberries or other nuts if you like. Enjoy with milk, plant milk or orange juice. With fresh seasonal fruits, the muesli is an ingenious and healthy start to the day. It contains many vital substances and it keeps you full for a long time.
- The muesli lasts a good 4 weeks in a sealed container and is also easy to take with you.
- Wheat germ: Put the wheat in water, let it soak for 3 hours, then drain it every 12 hours until the wheat has small germs, then dry the wheat, either in the dehydrator or in the oven at max. 50 degrees with the oven door open (I always get stuck a wooden spoon in until the wheat germ has dried).
- The recipe is enough for approx. 20 mueslis.
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