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Kid-Friendly Eats: Homemade Muesli

EatPost Category - EatEat - Post Category - Eating InEating In

Homemade Muesli_DCG_2

If we haven’t heard it once, we’ve heard it a thousand times – breakfast is the most important meal of the day, and it couldn’t be truer for kids. As energy mavens they need all the power they can get to plough through a busy day of playing and schooling, and with this month’s Kid-Friendly Eats, they’ll get just that.

We eat a lot of oats in our house. Grains and pseudo-grains are little powerhouses of goodness, so including them as part of a well balanced diet is a good thing mama! Be mindful though to choose wholegrains over their refined counterparts – they’re so much better for you.

This week I bring you my own family’s tried and tested recipe for homemade muesli. It’s one of the easiest things in the world to make and it’s ridiculously tasty. Ditch the sugar laden packet stuff (which we all know is also extremely expensive in Singapore) and get in the kitchen to create your own. The combinations and possibilities are endless!

Dehydrating your own fruit is quite fun in Singapore given the amazing array of options, however if you don’t have the time or inclination here is a list of great places to buy your dried fruits… and the nuts too for that matter.

Homemade Muesli

Muesli

Ingredients
85g almonds, slivered & roasted
85g hazelnuts, whole & roasted
85g pistachios, whole & roasted
800g whole oats
60g dried apple, sliced
200g sultanas
95g pumpkin seeds
95g sunflower seeds
200g dried apricots, sliced
4 tbsp chia seeds
1 tbsp cinnamon powder

Method
Pre-heat your oven to 180°C. Lay the almonds, hazelnuts and pistachios in a single layer on a baking tray and roast in the oven for 10-12 minutes until just starting to turn golden, then remove and allow to cool.

Combine the cooled, roasted nuts with the remaining ingredients in a large airtight container and stir well to combine.

**Nuts have a high fat content. If you’re currently watching calorie intake for any reason do cut down the amount of nuts you use in the recipe. If you plan to feed this to really small children, it’s best to chop the nuts up really finely before adding with the other ingredients, to avoid any choking hazards.

 

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Melissa CowanMelissa Bujtor, originally from Australia, now based in Singapore, is an ex-banker turned mum and budding food and lifestyle photographer. She is extremely passionate about all things food, especially when she can combine it with her other love – travel! You can view Melissa’s work and contact her via her blog here.

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