Buckwheat, Cranberry and Rose Muesli

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Andi’s Muesli

Muesli is one of the all time classic German breakfasts, my housemates and I love eating it and I have a lot of fun creating new variations. This one received a lot of good feedback, especially from my housemate Andi, he absolutely loved it. Of course you can change the Cranberries for Dates, the Hazelnuts for Almonds, or any other Dried Fruit or Nut that takes your fancy, or have to hand. And do leave away the Rose Water if you don’t have it at home, but if you do have a bottle lurking around in the cupboard here is a great way to use a little of it. If stored in an airtight jar, Muesli will keep for ages so make a big batch to keep you going for a while.


1.25 kg Oats, I use both rolled Oats, and quick cooking Oats

350 g Buckwheat Flakes

250 g Hazelnuts

150 g Coconut, Rapeseed or Sunflower Oil

70 g Maple Syrup

120 g Cocoa Powder

3/4 Tsp ground Cinnamon

1 Tsp ground Cardamom

Pinch of Salt

100 g Cranberries

Rosewater, Optional


Preheat the oven to 180 °C. Put all the ingredients apart from the Cranberries and Rose Water into a bowl and mix well together. Spread out the Muesli over two baking trays and bake in the oven for about 8 minutes. Take the Muesli out, and turn the Muesli over in the tray before placing back in the oven for another 8 minutes. This will ensure it bakes evenly. In the meantime roughly chop the Cranberries. Take the Muesli out of the oven and scatter over the chopped Cranberries, and if you are using Rose Water, place your thumb over the opening and sprinkle a little Rose Water over the warm Muesli. Be careful not to over do it as Rose Water can be too overpowering and floral in large doses. Allow the Muesli to cool before jarring it up. Serve with Natural Yoghurt, fresh seasonal Fruit, and my Spiced Plum Puree works really well with it too!

Chocolatey, Nutty, Fruity Muesli with Baked Plum Puree and Natural Yoghurt

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