Almost The World’s Best Muesli

Matt’s aunty Jenni makes hands-down the world’s best muesli. That is by no means an overstatement. It is delicious. Matt’s mum also makes it, and it’s in copious supply whenever we’re there. There have been talks that she should go into commercial production, although it’s not a cheap one to make with loads and loads of nuts and a special secret sweetener. The day after our wedding we had a big breakfast back in the marquee, standard bacon and eggs (and milk from these people!) for those nursing a headache but also bucket loads of Jenni’s muesli with fruit and yogurt. I can’t even count the number of our guests who asked about the muesli, begged for the recipe, devoured it by the bowl full. It’s goooood.

I have tried to replicate, I know roughly what’s in it, but not the exact quantities or if there is a very super special method. I was happily surprised with my efforts, it doesn’t taste exactly like Jenni’s, but it’s fairly close. And because I am the sharing caring variety, now you can make it too…

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Almost The World’s Best Muesli

Ingredients:
4 cups oats
2 cups almonds, chopped
1 cup hazelnuts, chopped
1 cup macadamias, chopped
1 cup pepitas
1 cup slivered almonds
1/2 cup dessicated coconut
3 tablespoons cinnamon
1/4 cup maple syrup
1/4 cup agave syrup (available at health food shops)
1/2 cup of dried cranberries
1/2 cup of dried apricots, chopped

Method:
Chop up your nuts, I pulse them in my food processor a few times, I like it pretty rough and ready, some still whole, some fully pulverised. Combine in a large bowl the oats, all the nuts, the pepitas, the coconut, the cinnamon. Stir until combined.

Drizzle in your maple and agave syrups. Mix until it comes together a bit and everything is a little covered by sweet syrup. Spread mixture out on a baking tray (or two) nice and evenly.

Bake in oven at 150 degrees Celcius until lightly golden and fragrant when you open the oven door. Then you can either mix the muesli all around back in the bowl to separate it a bit, or leave to ‘dry’ which results in a few crunchy clusters due to clumps being stuck together from the syrup. I like the clusters.

Add in the cranberries and apricots. These aren’t in Jenni’s version, but I like some fruit in there as well. Store in an airtight container for yonks. Serve with big dollops of Greek yogurt and fresh fruit (at the moment I’m loving stonefruit coming into season – hello yellow nectarines!), or if you’re lucky your mother-in-law might have some stewed rhubarb on hand (almost always the case).

You can change the quantities as much as you like – you might not like pepitas as much as I do, or you might prefer walnuts over hazelnuts, I’m not a huge coconut fan so you might want to bump that up. Whatever floats your boat.

I’m not a big breakfast eater. I know, I know, most important meal of the day, very important… but I devour this stuff. I’m like a naughty fussy eating child, Matt tries to coax breakfast into me most mornings, then when we’re home at his parents he will bring out the big guns: “There’s Jenni’s muuuueeesssliiii…” Gets me every time.