They say the road to hell is paved with good intentions. In my case it’s also scattered with muesli. I blame my dear friend Ann. When the Small Girl was born Ann used to leave food parcels and flowers on our doorstep on her way to work. Their contents would vary, but there were three absolute favourites – a zucchini and ham pie, a spicy apple cake and a huge Tupperware container of homemade muesli. We inhaled the pie and cake, but I swear there was a hole in the muesli container because we’d barely get it up the stairs before its contents vanished.
When some friends had a baby last weekend I thought I’d pass on the favour and make some muesli for them. But somehow we started eating it before the jar could be delivered and I fear the next batch will meet the same fate. Oh well, it’s the thought that counts…
This muesli is the closest thing I’ve found to the amazing granola they use in the granola parfaits at Le Pain Quotidien. Ann says the secret ingredients are dried pineapple and Brazil nuts – and the generous amount of oil and honey obviously doesn’t hurt either.
6 cups whole oats
1 cup coconut
1 cup wheatgerm (Ann says she often leaves this out)
1 cup powdered milk
1 cup (at least) of chopped mixed nuts (Brazils included)
1 cup honey
1 cup oil (canola or sunflower, not olive)
2 cups dried fruit – sultanas, apricots, pineapple, cranberries, dates etc
Preheat the oven to 150C. Put all the dry ingredients into a large bowl. Melt the honey and oil together in a small pot, then pour over the dry ingredients. Mix well, using your hands if necessary. Tip into a large roasting dish and bake for one hour, stirring every 10 minutes.
When golden brown, remove from oven and cool. (Ann says: “I stir every 10 mins for the next 1/2 hour, otherwise it sticks together”.) Stir through the dried fruit. Store in an airtight (and padlocked) container when completely cold.