I love muesli and I like to surround myself with other people who love muesli. My mum has eaten muesli for breakfast her whole life and my boyfriend Luke eats muesli for dessert. In fact if left unsupervised, Luke will eat an entire box in one day. His muesli-habit can quickly get out of control so we generally try to make our own or we add our favourite nuts, seeds and fruit to a store-bought muesli combination of flakes, oats, buckwheat and rice puffs.
My friends also love muesli; we talk about combinations, cooking techniques (one of my friends makes hers in the microwave and it’s really, really good!), what new brands are out etc. On a trip to Sydney last year my friend and I even went to the David Jones food department just to look at their range of muesli.
Muesli really makes me happy and the thought of eating it for breakfast gets me out of bed in the morning. I don’t like milk, unless it’s in my coffee or combined with ice cream to make a shake so I always eat my muesli with a dollop of Greek yoghurt and whatever fruit is around whether it be fresh, stewed or canned.
Other ingredients I regularly use in my homemade muesli are buckwheat, pumpkin seeds, dried peach and nectarine, ground ginger, grated ginger – you squeeze the juice out and use this juice in the first stage below (cooking it with the oats and honey), cinnamon, dried blueberries, bran, cashew nuts, maple syrup – the possibilities are absolutely endless!