Blueberry and Cranberry Muesli

Blueberry and Cranberry Muesli


1 person made this

This toasted cereal is made from vitamin E-rich grains, nuts and seeds and vitamin C-rich berries. Canola oil contributes omega-3 fatty acids. Adding maple syrup and orange juice keeps the oil content down, making it much lower in kilojoules than most toasted muesli you buy.

Leslie Glover

Serves: 8 

  • 2 3⁄4 cups (250 g) rolled oats
  • 1⁄2 cup (40 g) wheatgerm
  • 1⁄2 cup (100 g) millet flakes
  • 2 tablespoons sunflower seeds
  • 2 tablespoons slivered almonds
  • 1 tablespoon sesame seeds
  • 1⁄2 cup (60 g) dried blueberries
  • 1⁄2 cup (60 g) dried cranberries
  • 1 tablespoon brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 2 tablespoons orange juice

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 160°C. In large bowl, combine oats, wheatgerm, millet flakes, sunflower seeds, almonds, sesame seeds, dried berries and sugar. Stir until well mixed.
  2. In measuring cup, whisk together maple syrup, oil and orange juice. Pour mixture slowly into dry ingredients, stirring until liquid is evenly distributed and coats everything lightly.
  3. In non-stick baking dish, spread out mixture evenly. Bake until slightly crisp and lightly brown, 30 to 40 minutes, stirring every 10 minutes to encourage even browning.
  4. Remove baking dish from oven and leave to cool. Serve with natural low-fat yogurt, low-fat milk or fruit juice. Store in airtight container up to 2 weeks.

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