It's really hard to find a nut free muesli. Try this recipe, keep it in a sealed container in your pantry ready for breakfast. The seeds give it an extra texture. Be careful of sesame seeds, some people with a nut allergy are also allergic to sesame seeds and many of the seeds you buy in the supermarket may contain traces of nuts. I have found the local health food shop has a great range of safe seeds. Nutmeg can also be a concern for people with a nut allergy, leave it out if you are unsure. Serve it with soy milk, Kingland soy yoghurt and fresh fruit.
6 cups or a 750g packet of rolled oats (check ingredients on packet, some oats may contain traces of nuts)
1/2 teaspoon nutmeg (allergy permitting)
1/2 teaspoon cinnamon
4 generous tablespoons honey
2 cups puffed brown rice
2 cups processed bran
1/2 cup sunflower seeds
1/2 cup pepitas (pumpkin seeds)
1/4 cup linseeds
1/4 cup sesame seeds (allergy permitting)
1/2 cup craisins (dried cranberries)
1/2 cup sultanas
10 dates chopped
2 - 3 cups cornflakes (check ingredients, some brands of cornflakes may contain traces of nuts)Preheat oven to 180 degrees celsius. Pour the oats into a large oven proof dish, stir in the nutmeg and cinnamon.
Drizzle the honey over the oats.
Place the oat mix into the oven and bake for 10 minutes.
Remove it from the oven and stir, coating the oats thoroughly with the honey.
Return the dish to the oven and bake for another 10 minutes.
Remove the dish from the oven and stir again.
Return the dish to the oven for the last time and bake for another 10 minutes.
Remove the oat mix from the oven and allow to cool.
When the oats are cool pour them into a large sealable container and add the puffed rice, processed bran, sunflower seeds, pepitas, linseeds, sesame seeds, craisins, sultanas and dates. Mix together by turning container several times.
Add the cornflakes and gently turn the container to mix.
Keep the muesli in the sealed container and serve with preferred milk, yoghurt and fresh fruit.
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