Anyway, it's surprisingly cheap to make at home and can be a great way of clearing out the store cupboard because all those odds and ends of packs of seeds, nuts and dried fruit can go into it - the more odds and ends, the more luxurious the end result.
Actually this is more of a toasted granola than a muesli, but I couldn't call it that or the pun in the title wouldn't have worked.
You can use any nuts, seeds and dried fruit in this. Nuts should be chopped, as finely or coarsely as you like. Dried fruit should be added after cooking if it is fully dried - if it is semi dried, like soft apricots, add it when you are ready to eat. I like to add about 5 different ingredients to the base mix, otherwise it all gets a bit too chaotic. But if you have a really big selection of odds and ends, you could make themed mixes - for instance a tropical mix of coconut flakes, dried pineapple and papaya and cashew nuts.
Before you start, preheat the oven to 200C, 180C fan, gas mark 6 and have ready a large baking tray, preferably non-stick.
for the base mixture
250 g rolled oats or porage oats
2 heaped tbs bran (it works perfectly well without, but if you add the bran you can convince yourself it's a healthy breakfast)
3 tbs of some kinds of sweet syrupy liquid - I use Sweet Freedom but agave syrup, clear honey or even golden syrup would work
4 tbs oil - as flavourless as you have to hand. Sunflower oil, rapeseed (canola) oil or a very light olive oil
Mix the base ingredients together, adding your seeds and chopped nuts, around 2 tbs of each. I used
2 tbs linseed (flax seeds)
2 tbs sunflower seeds
2 tbs sesame seeds
3 tbs chopped mixture of walnuts, hazelnuts and almonds
The quantities are not exact - just add all those odds and ends and finish up the packs that have been lurking in the cupboard! But remember not to add any dried fruit yet.
Once everything is well mixed, spread it out on the baking sheet and bake in the oven for 10-25 minutes until starting to look toasted and golden. Stir it carefully half way through to stop the bits around the edge overcooking.
Leave to cool and then mix in your dried fruit, stirring gently so that some of the oaty-seedy-nutty clumps stay unbroken. I added
2 tbs raisins
2 tbs currants
When completely cold, store in an airtight container and serve with milk or yoghurt.
This is such a great cupboard purge that I'm joining in with the No Waste Food Challenge at Farmersgirl Kitchen and Elizabeth's Kitchen Diary
And because it costs a tiny fraction of the price of a similar bought product, I'm also joining in with Credit Crunch Munch hosted this month by Gingey Bites and run by Fuss Free Flavours and Fab Food 4 All