Every time I clean out my pantry, I make a batch of what I affectionately call my “Pantry Clean-Out Muesli!”
Pretty much, it’s a way of using up all those half-opened packets of nuts, seeds and dried fruit. It tastes different each time! It also means I am using up food before it goes off, reducing my food wastage.
Muesli is the only breakast cereal we eat now (even the NNADad gave up his 35 year Weetbix habit!)
Because it’s a pantry clean-out muesli, I don’t have an exact recipe for you! As it’s not cooked, it doesn’t really matter what you put in it or the quantities you use, so go crazy with whatever is in your pantry – it will still taste good. Here is a basic list of what you might want to use:
- Rolled Oats (I always have a big stash of organic ones) as your base
- Nuts (I don’t even worry about chopping them, it’s good for you to chew!)
- Dried Fruits (go for those without sulphites and organic if you can, chop in the food processor if using large)
- Shredded Coconut (adds a great flavour and nutrients)
- Seeds (I use everything from sesame seeds to chia, pepitas and sunflower seeds)
- Cinnamon (as well as being great for controlling blood sugar, it adds a nice sweetness)
- Anything else you want!
Now you can just eat it in a bowl with some milk, yoghurt and fresh fruit or you can use it in some recipe ideas. Here is some inspiration for you.
♥ Muesli Biccies
Whip up 2 egg whites and add to 2 cups of muesli (I pulse it in the food processor a bit to get smaller chunks) and the 2 egg yolks. Roll into small balls and bake in a 160ºc oven for 15 minutes. You can add some honey if you like but I find them sweet enough with the dried fruit (plus I can eat them for brekky and not feel like I am having too much sugar first up!)
♥ Muesli Bliss Balls
In a food processor, whizz together 2 cups of muesli with 1/4 cup of honey and 1/4 cup of peanut or nut butter until just combined (don’t go too long or it will just turn to mush!) Roll into balls and refrigerate to firm up.
♥ Bircher Muesli
To 1 cup of muesli, add 1 cup of milk of your choice and 1/2 cup yoghurt of your choice (stick with plain to avoid sugar and additives) and leave in the fridge, covered, overnight or for a few hours. The next day, you can add more milk or yoghurt to get it to the consistency you like. Add fresh fruit and nuts on top.
Hot Tip: I only make bircher muesli this way if I don’t have nuts in the muesli as soaking with nuts can make the bircher go bitter.
♥ Muesli Bars
Combine 4 cups of muesli with 1/2 -1 cup honey (depending on how sweet you like it) and 1/2 cup melted coconut oil or butter. Mix thoroughly and press into a paper-lined baking tray. Set in the fridge and then cut into bars to eat!
♥ Muesli Crumble
Pulse in the food processor 1 cup of muesli, 50g butter or coconut oil, 1 teaspoon vanilla extract, 1/4 cup coconut sugar and 1/4 cup spelt flour (optional). Spread over stewed apples (or you favourite crumble combo) and bake in the oven for 20 minutes at 180°c.
♥ Muesli Pancakes
Add half to one cup of muesli into your next pancake batter!
♥ Muesli Parfait
Layer your muesli (toast it if you like) in a cute jar or glass with yoghurt and stewed or fresh fruits.
♥ Muesli Muffins
Mix 1 1/2 cups muesli (you might want to pulse it to get smaller chunks) with 1 3/4 cups of spelt SR flour and 1/2 cup rapadura or coconut sugar in a bowl. In another bowl whisk 1 egg, 1/2 cup full fat plain yoghurt, 1/4 cup melted coconut oil and 1/4 cup milk of your choice. Gently combine the two mixes and spoon into muffin cases. Bake 20 minutes at 180°c.
Mix four cups of muesli with 1/4 cup melted coconut oil and 1/4 cup of maple syrup. Bake on a lined baking tray at 180°c for about 40 minutes, stirring regularly.
What else can you use muesli for? Got a recipe? Link us up!
Want some more wholefood brekky ideas? Check out my Bumper Breakfast List.