Muesli: Bran Never Tasted So Good
When I heard the word as a child, it conjured up horrible images of oats and bran — and what kid wants to leggo an Eggo for that? Now that I’m a little older, I see the error of my ways. That was especially true after I first tasted my mother-in-law’s muesli. Sure, it still has the same oats and bran I feared as a child. The difference? Now I’m more than willing to exchange a box of Cap’n Crunch for a bite of muesli.
Making your own cereal is easy — much easier, in fact, than reading the list of unpronounceable ingredients in the average box from your grocer. I’ve eliminated a few of my mother-in-law’s muesli ingredients, but if you keep wheat germ in your cupboard or if your husband isn’t allergic to nuts, feel free to add those to the recipe below. In addition, her recipe calls for rolled oats, but I’ve found that quick oats work just as well.
Store the muesli in an air-tight container, and it’ll stay fresh for at least a few weeks. Maybe longer, but I’ll never know. It disappears from our apartment long before it comes close to going stale.
Ingredients
3 cups quick oats
3/4 cup wheat bran
1/2 cup brown sugar
1/2 cup sunflower seeds
3/4 cup raisins
1/4 cup honey
1/4 cup oil
Heat the oven to 300 degrees. Mix dry ingredients except raisins in a large casserole dish. Place in oven for 20 to 25 minutes, periodically stirring the mixture. Remove from oven, stir in raisins, and return to oven for an additional 5 minutes. Heat the honey and oil together and pour over the dry ingredients after they are removed from the oven for the final time. Mix. Cool and store in an air-tight container.
By Diane Erwin on May 4, 2009 | 0
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