For ever and a day (well, for the best part of a few decades) my go-to breakfast has been Weet-Bix. In winter I’ll have the occasional porridge, and in days gone by my summer input may have been Special K or Nutrigrain or Rice Bubbles or Weeties, but Weet-Bix was the norm.
Whilst we still have a couple of boxes of Weet-Bix (and All-Bran) in the cupboard (with a best by date of many months in the future) I’ve recently switched to muesli. And not off-the-shelf muesli, but home mixed muesli.
I’ve only put together three batches to date, but each has comprised:
- Oats (rolled rather than instant or steel cut, but their nutritional value is basically identical)
- Sunflower seeds (hulled)
- Pepitas
- Nuts (either almonds or mixed. Macadamias would also be good)
- Sultanas
The proportions I work on are 6 to 1. Six parts oats and 1 part of each of the others. I’ve usually made a batch of 2 cups of oats and a third of a cup of the seeds, nuts and fruit - making 3 1/3 cups at a time.
My first batch was raw. My second batch was roasted/baked in an oven at around 150°C for 15-or-so minutes. I preferred the roasted variety so my third batch was also roasted. When I included the sultanas in the roasting they became a little too dry for my taste so the third time I added them after the bake.
I could also add cinnamon or coconut or honey or chia seeds or other nuts, seeds or dried fruit. The possibilities are limited only by my imagination, budget and taste buds!