Toasted Muesli

Breakfast is easily one of my favorite meals, and it is a great way understand a culture. Wanna understand NYC, go have breakfast, wanna understand the English have a fry up. If you want to understand our family, try our toasted muesli. It represents a lot about us. 

Back in April we decided we needed a holiday, and took off to Salzburg for a week. It was one of our best decisions, it is a stunning place to visit. The mountains we amazing, the people very friendly and the food. Oh the food. A rich combination of Viennese and Bavarian food, and it works so well.

Beautiful Salzburg!


It reminded me a lot of food from down in Lunenburg, Nova Scotia, which as a the name suggests has a history of Germanic immigration. Reminded me even more when I tucked into a plate of bratwurst and sauerkraut.

I could go on about the goulash, or the schnitzel, but the real treat was the breakfast spread. Our hotel, Bloberger hof, had an excellent continental breakfast. Pastries and cakes, fresh cheese, wide variety of breads and meats. All that, and sweet muesli bar. Every morning it was my go to dish.
Here in the UK, we have tons of brands of muesli in the shops. Some good, some not so good. It might have too many oats, or the mix of fruit/nut to cereal is weak. Really, the only way to get a mix that is right is to do it yourself. My toasted muesli is very representative of our family. It is a constant, and reminds us of lots of our travels. Plus is a great way to enjoy the start of the day.

So my recipe is for a toasted muesli, inspired by our visit to Salzburg. A mix of oats, almonds and other grains with a higher toast. Finally a large amount of dried fruit gets chucked for good measure.

Toasted Muesli
  • 250 g Porridge oats
  • 25 g Wheat germ
  • 75 g Rye flakes
  • 100 g flaked almonds
  • 200 g raisins sultanas and dried papaya.
  • ¼ tsp cinnamon
  1. Turn the oven up to 170C. Spread oats, wheat germ, rye flakes and almonds onto a baking sheet. You may need two, and you want a wide surface area. Lightly dust the top with the cinnamon. Toast in the oven for 10-15min. You will want to shake to shuffle about halfway through. You want a good aroma, and a slight golden tinge to it all. Take out and let cool.
  2. Once cool, mix in the dry fruit and store in a airtight container. Use with milk, or yogurt and some fresh fruit.

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