How To Make Home-Made Muesli (without nasty sugar)


This muesli contains no added sugar. Instead a little rice syrup is used to sweeten it. You can vary the nuts and seeds to suit what you have in the pantry. Serve the muesli with yoghurt, fresh fruit and milk.


Recipe for sugar-free muesli














Preparation time: 15 minutes
Cooking time: 25 minutes
Quantity: Makes a large container full

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3 tablespoons rice syrup
2 teaspoons vanilla essence
1 and 1/2 teaspoons cinnamon
1/2 cup water
6 cups rolled oats
1/2 cup flaked almonds
1/4 cup chopped walnuts
1 cup coconut flakes
3/4 cup sultanas
1/2 cup dried apricots, sliced thinly
1/2 cup pumpkin seeds
1/2 cup sunflower seeds



Pre heat oven to 150 degrees Celsius.

Combine rice syrup, vanilla, cinnamon and water in a jug and microwave on high for a minute or until the mixture is well combined.

In a very large bowl combine the oats with the wet ingredients and stir until thoroughly combined.

Spread this mixture out onto two very large baking trays. Bake for about 25 minutes until the mixture is turning a light golden brown. Several times whilst cooking, the oats should be removed from the oven and stirred so they bake evenly. Allow to cool.

Mix the cooked oats with the remaining ingredients. Store in an air tight container.



As a variation, dried apples can be used in this muesli recipe.


Food Facts:

Oats are a popular grain in Northern Europe, particularly in Scotland where it is used in porridge and oatcakes. Oats have a high nutritional value. When harvested, oats need to have their hard hulls removed. When the hulls are removed the resultant product is oat groats. Further production involves heating the oat and rolling it flat. This product is called rolled oats. If rolled oats are pre-cooked in water and then dried they are then called quick cooking oats. We might find our cooking job faster if we use quick cooking oats but the quick oats lack the nutritional qualities that are lost in processing. Oats can be ground into oatmeal which is a gluten-free flour.

Cinnamon comes from the inner bark of a small evergreen tree. As the bark dries out it curls into long quills. The quills are then cut into cinnamon sticks or ground into cinnamon powder. It is a very old spice and is suspected of being used back in 3000 BC in Egypt. Cinnamon is a symbol of good luck in the Far East. Cinnamon implants a warm rich flavour to both desserts and to savoury recipes.



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