Almond, Pumpkin Seed and Goji Berry Muesli
Inspired by techniques from America's Test Kitchen.
A breakfast of wholegrain oats combined with dried fruit, toasted nuts and seeds, then soaked overnight and crowned with fresh berries.
Always check the labels of the products you use.
Method
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Equipment
- small dry frying pan
- medium bowl with a lid (or cling film)
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 12.6 g |
| Carbohydrate | 48 g |
| of which sugars | 19.8 g |
| of which free sugars | 0 g |
| Fat | 11.8 g |
| of which saturates | 2.7 g |
| Fibre | 6.3 g |
| Salt | 0.14 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Muesli
- 135 g rolled oats (not instant)
- 35 g raisins
- 30 g goji berries
- 25 g flaked almonds, toasted and chopped
- 35 g pumpkin seeds, toasted
To soak
- 400 ml semi-skimmed milk
To serve
- 140 g blueberries, raspberries and/or blackberries
- 1
Toast Almonds. In a dry frying pan over medium heat, toast 25 g flaked almonds for 3-4 minutes, stirring, until golden; tip out, cool and chop roughly.
- 2
Toast Seeds. Toast 35 g pumpkin seeds in the same pan for 2-3 minutes until they puff and pop, then set aside.
- 3
Combine Mix. Mix 135 g rolled oats, 35 g raisins, 30 g goji berries, the chopped almonds and toasted seeds in a medium bowl; this dry mixture keeps 2 weeks airtight.
- 4
Soak. Stir 400 ml semi-skimmed milk into the mixture, cover and chill overnight.
- 5
Serve. Next morning stir the muesli, divide between 4 bowls and top with 140 g mixed blueberries, raspberries and blackberries.
Storage
The dry mixture keeps 2 weeks in an airtight container. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
