Muesli. Nothing more, nothing less

I’ve decided to stop whining about boring mueslis and make my own. It’s as simple as that and so is this recipe. Naturally this isn’t the only way of making muesli, but it’s one way and that’s a start. Take it from there and experiment with your own favourite spices, nuts, seeds and dried fruit and never ever again will you have to wake up to a bowl of wood shavings. That’s no way to start your day. This is much better:

Muesli (makes approx. 500 grams)

  • 1 dl almonds
  • 6 cardamom capsules (shell removed and centre powdered)
  • 2 tsp powdered ginger
  • 1 tsp powdered cinnamon
  • 1/2 decilitre sunflower seeds
  • 4 + 2 dl rolled oats
  • 1 dl cane sugar
  • 15 dried apricots
  • 2 tbsp dried cranberries
  • 2 tbsp flaxseed

Put a frying pan on medium heat and roast the almonds. If I hadn’t been that lazy today, I would have peeled them  first for a nicer look and more noticeable flavour. Then remove them from the heat and chop them into large pieces. Turn the heat lower and add the spices. Allow them to warm up for a bit until the scents start to open up. Then add the 4 dl of rolled oats and the cane sugar and roast everything slowly while continually scraping the surface of the pan gently. Soon the sugar will start melting so you need to make sure everything is mixed and that it doesn’t stick or burn. Just before it is done, add the dried fruit, the almonds, the two kinds of seeds and the remaining rolled oats. When the mixture has finally turned brown and slightly crispy, pour it onto a lined baking tray and leave it to cool. And that’s it. Now you can actually have a flavourful breakfast where you control the amount of favourite bits, not to mention the sugar content.