MUESLI CEREAL RECIPE RECIPES

Steps:

• Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.
• Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.
• Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.
• Add the dried fruit. Add the apricots and cherries and toss to combine.
• Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.
• Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

Steps:

• 1. Chop up all the fruit, discarding any stones.
  2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
  3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
  4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!