You know there are some foods that you could just eat over and over again? Well I think this muesli may just be that food for me (yes, it even beats chocolate!) It probably sounds strange to be so excited about eating breakfast every day, but I genuinely love every single mouthful, (and may have even eaten it for lunch and dinner too!)

Firstly, it smells gorgeous when you open the jar, and then once you start to eat it, the combination of crunchy, chewy and sweet flavours, plus a subtle tang of ginger, makes your taste buds dance in delight. When people ask me what I’m eating, I find giving them a portion of this marvellous muesli to try is a great way to introduce them to a healthy, nutritious and most importantly, delicious way to start the day. It goes perfectly with my healthy homemade almond milk.

Ginger nut crunch muesli recipe…
Makes approx. 14 half cup servings

Get these ready…
• Oven on 180c  • Measuring cups and spoons  • Food processor or sharp knife and cutting board  • Large mixing bowl  • Wooden spoon  • Small pan  • Grater  • Large baking tray (mine is 10″x15″) lined with baking parchment

The nutty bits…
– 2 cups of oats
– 1 cup of raw buckwheat groats
– 1 cup of pecan pieces
– 1 cup of almonds
– 1 cup of pumpkin seeds
– 1 cup of sunflower seeds
– 1/2 cup of ground flax
– 4 cm piece fresh ginger, peeled and grated

The sticky mix…
– 4 tablespoons of maple syrup
– 4 tablespoons of coconut oil (I use Coconut Merchant, get £5 off a jar here)
– 3 teaspoons of cinnamon

Just before you store…
– 1 cup of raisins (plus any of the Tasty Tip suggestions at the end)

Let’s start cooking…
Add the almonds to the food processor and pulse for 10-15 seconds to break them up into smaller pieces, then pour into the mixing bowl.

* Top Tip *
Haven’t got a processor? Pour onto a cutting board and carefully chop into smaller pieces.
Haven’t got time? Add them in whole.

Add the rest of the ‘nutty bits’ to the bowl.

Put the ‘sticky mix’ ingredients into the pan, heat gently and stir until the coconut oil has melted. Pour into the bowl and stir so that everything is fully coated. Place onto the baking tray and spread evenly, making sure to get right into the corners (this is where burning tends to happen if it’s not even).

Pop into the oven for 15 mins – when the timer goes off, use a large spoon to turn over the mix.

Cook for another 10 mins then turn over again – depending on your oven, the muesli may now be cooked. Pecans are always a good indicator as they tend to darken the quickest, so judge it by eye (burnt muesli doesn’t taste good!)

Cook for a final 5 mins if needed (mine always does), and then take out to cool. Once the muesli is cold, pour into a container and mix in the raisins.

* Tasty Tip *
I sprinkle a mix of these superfoods into the muesli once cool, for extra goodness and flavour:
• Goji berries   • Cacao nibs   • Desiccated coconut   • Maca   • Baobab powder

* Time Saving Tip *
If you’re almost out of muesli but don’t have time to make more that day, measure out all of the dry ingredients (apart from the raisins) and throw them all into a bag or container. Next day, pour it into a bowl, heat up the sticky mix, mix and then pop in the oven.

* Money Saving Tip *
Buying broken nuts or nut pieces is cheaper than buying them whole, and makes prep time quicker and easier.

muesli