Homemade Muesli

by beverleyryles

On a number of occasions I’ve spied a granola from Shropshire that is eye-wateringly expensive (but delicious, I’m sure). I, like the granola, am from the deep, dark depths of Shropshire and I think the county could also do with its own brand of muesli- this week’s grand plan has been to put together such a creation, mass-produce it and retire early on the profits. Below is the recipe.

A birds eye view of breakfast

A bird’s eye view of breakfast

Porridge oats 6 cups
Wheat germ 4 cups
Desiccated coconut 1 cup
Sliced almonds 1 cup
Shredded coconut 2 cups
Pecans 2 cups
Dried cranberries 3 cups

Toasting the ingredients really helps with the final flavour: using a large pan, dry fry each of the ingredients separately (apart from the cranberries, or any dried fruit you choose to use). Stir each ingredient regularly whilst heating because they can burn quickly then mix all the components together, let them cool then store them in an airtight container.