Muesli is a funny thing. Making it is a bit like playing Chinese whispers: you pass on a recipe but everyone has their own iteration of it and somehow the end product is always quite different from how it originally started. I actually like this evolution and I’m always interested to try someone’s batch when they tell me they made ‘my’ muesli.

I struggled with what to call this recipe because in fact, my muesli is an evolution of my Mum’s muesli that she made as we were growing up. Her recipe was quite legendary and also well travelled. During my years of living in the States, London and Hong Kong my Mum (or any of her friends she could rope in) always arrived with a batch of her homemade muesli – it was a little piece of home I always savoured.

My version of my Mum’s muesli is perhaps a bit more 2014 (in terms of ingredients and price) but the basic recipe remains the same – i.e. coconut oil replaces olive oil, pure maple syrup or agave replaces honey (although honey works perfectly well) and goji replace raisins, etc, etc. I will leave it up to you to choose what you opt-in and out of for this recipe.

Why make your own Muesli

• You can control the sugar! Store-bought muesli is notorious for having added refined sugar, often significant amounts. In this recipe, you can use a range of refined sugar replacements and manage the sweetness to your liking.
• It’s cheaper (depending on the ingredients). It might seem expensive when shopping for the ingredients but one shop does tend to make a huge batch and probably still works out cheaper than buying it off the shelf.
• Muesli is nutritionally dense if you want it to be. You can add all kinds of seeds, nuts, fibre, and superfoods.
• It’s flexible – you can make nut-free varieties by omitting nuts, sugar-free by using rice syrup, or gluten-free by replacing the oats with a gluten-free substitute – I encourage you to experiment 🙂
• My recipe uses oats rather than wheat or corn. Oats are a slower digesting grain (meaning you feel full longer) and the larger sized oats are low GI (more so than quick oats).
• CLICK HERE FOR THE COMPLETE RECIPE

Freebie
If you missed it on Facebook (don’t forget to like us there) this week we gave away a free copy of the Thermie Living Magazine App. A great magazine for healthy Thermomix lovers. Take a read of my article on Sneaky Sugars in Kids Foods. e

Here is where to find the magazine: http://tiny.cc/newsstandtl

Here is the coupon for the issue: yht54

Here is how to use the coupon: http://tiny.cc/h2usecoupon

Events

Think Outside the Lunchbox
Needing some inspiration for healthy school lunches?

Think Outside the Lunchbox is a wonderful workshop held in Sydney and hosted by the lovely Brenda Janschek and Maria Bozic. Take advantage of the early bird special by booking here
Read more about Brenda’s workshops here.

Bali Renewal Yoga Retreat
Join vinyasa and yin yoga teacher Chantal O’Sullivan (www.chantalyoga.com) for a life-changing yoga adventure in one of the most beautiful places in the world: Bali, Indonesia.
Experience transformation in your body and soul. This is 7 days you’ll never forget. Read more about the retreat here.

March 27 to April 2, 2014 - Desa Seni, Bali, Indonesia

Shakti’s Holistic Retreat
You have heard me talk about Shakti’s Superfood – which I am a big fan of. Shakti (a woman of many talents) is holding a Holistic Retreat next month, which is well worth checking out. Read more about it here. Bookings do need to be made asap for this one.

Wishing you all a very Happy Valentines Day today!

Simone @ the Nourishing Hub