Blueberry And Almond Toasted Muesli With Raspberry Swirl Yoghurt

For all those muesli lovers out there that can’t stop eating the French Chocolate Granola I have found a healthier everyday toasted muesli which is pretty delicious.  This is your weekday muesli and the chocolate one can be for weekends or special occasions.

This is based on a Bill Granger recipe and Bill’s recipes are always fresh and vibrant.  A brilliant way to start the day. I left out the pumpkin seeds and sesame seeds from his recipe but you could add any seeds and nuts that take your fancy.  You can also substitute currants, sultanas or any other dried fruit if you don’t have dried blueberries.

There is no sugar or honey in this muesli, instead the sweetness is from apple juice.  We don’t buy or consume juice or soft drinks except for the very rare occasion so I wasn’t keen on buying a big 2 litre bottle of apple juice but I did find this fantastic little 600ml bottle.  I used 125ml and the remainder went in the freezer for the next batch of muesli.  I wouldn’t say the muesli is sweet but I did feel it was just right.

For breakfast this morning I just grabbed a handful of frozen raspberries and let them sit for 10 minutes before mashing and swirling through a couple of spoonfuls of Greek yoghurt.  It looks and tastes spectacular but it really is very little effort.  A good power breakfast which had me very efficiently getting kids to school and preschool and then meeting with my friend Liz for a fast paced walk.  Very good start to the day.

blueberry and almond toasted muesli

(adapted from Bill Granger’s recipe from ‘Bill’s Food’)

300g rolled oats
125ml apple juice
2 tablespoons vegetable oil
80g raw almonds, coarsely chopped
125g sunflower seeds
40g flaked coconut
75g dried blueberries

raspberry swirl yoghurt

1/2 cup raspberries
1 cup Greek yoghurt

Preheat oven to 160 degrees C and line a baking tray with baking paper.

In a large bowl toss together the rolled oats, apple juice, oil, almonds, sunflower seeds and coconut.  Spread out on the baking tray and pop in oven for 30 minutes or until lightly golden.  Every 10 minutes give the muesli a stir so it browns evenly.

Remove from oven and set aside to cool.  Toss through the dried blueberries and store in an airtight container.

For the raspberry swirl yoghurt just mash the raspberries with a fork just before serving and lightly stir through the yoghurt to create a ripple effect.  Dollop this on top of the a bowl of muesli.

Serve either as is or with a little milk and fresh sliced fruit.

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2 Responses to Blueberry And Almond Toasted Muesli With Raspberry Swirl Yoghurt

  1. Rachel Hockey says:

    I made some granola a while back that was very similar to your chocolate recipe. It was delicious and I was eating it by the handful (not good!). Ben liked it, too, but said he would prefer one not so sweet. I have a feeling this one will take his fancy 🙂

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