As a quickly pour homemade muesli into a bowl these days, I have a memory, almost a distant one now, of getting up in the morning, mooching downstairs and dallying over what to have for breakfast. Labouring over vegan pancakes, drizzling over warm, runny, peanut butter or tahini. Artfully placing berries on the plate and serving it up with fresh coffee and juice for my husband and me.
That, readers, is a long and distant memory. I stopped doing it sometime during my pregnancy when insomnia/the constant need to pee took over my nights. And now? Now my mornings are more where is the damned coffee and inhaling some food either before a baby starts to cry, or with one on my lap, or with one in a bouncer (or both. Often both).
As such, fast, nutritious breakfasts that fill my hungry, hungry belly for a few hours are the order of the day, every day. And, since I don’t seem to even have time to make some homemade granola, I’ve started making this healthy, homemade muesli instead.
The basics of any healthy muesli are pretty simple. Oats, nuts and seeds combined… that’s it. This recipe has toasted nuts and oats for more flavour, banana chips and raisins for sweetness and quinoa puffs for a touch more protein – and bran sticks for a bit more ‘bite’. But, really you can use what you want. Obviously to make it ‘peanut and banana’ keep those bits!
Toasted, Healthy Peanut & Banana Vegan Muesli
- 3 cups oats ~300g
- 1 cup peanuts ~100g
- 1 ¼ cups any mixed nuts and/or seeds
- 1 tsp cinnamon
- ¾ cup sultanas ~55g
- 1 ½ cups dried banana chips ~100g
- 1 ½ cups quinoa puffs ~55g
- 1 ½ cups bran sticks ~70g
- Preheat the oven to 160C
- In a large bowl, mix together the oats, peanuts, your choice mix of addition nuts and seeds and the cinnamon.
- Pour the mix out onto a baking tray and place in the centre of the oven to bake for 20-25 minutes, until golden.