Blueberry-Almond Muesli
Making your own version of this popular, healthy breakfast cereal ensures that you’re getting only the ingredients you need, like fibre and magnesium from the oats, and protein and calcium from the almonds.
2 tablespoons (30 mL) canola oil, plus more for pan
3/4 cup (180 mL) maple syrup
1/4 teaspoon (1.25 ml) salt
2 cups (500 mL) rolled oats
1 cup (250 mL) roughly chopped raw almonds
3 tablespoons (45 mL) sesame seeds
1 cup (250 mL) puffed rice cereal
1/2 cup (125 mL) unsweetened or lightly sweetened bran or corn flakes
1/2 cup (125 mL) dried blueberries
This mixture of toasted oat clusters, dried blueberries, almonds, and puffed brown rice is delectable topped with fresh fruit and yogurt or milk, which adds more protein and calcium to this breakfast. Choose whole milk or yogurt for the added fertility benefits of whole milk dairy.
Preheat the oven to 325°F (160°C). Lightly oil a large baking pan or jellyroll pan.
In a large bowl, whisk together oil, syrup, and salt. Stir in the oats, almonds, and sesame seeds, mixing to coat completely. Spread the mixture in an even layer 1/4-inch (6 mm) thick in the prepared pan and bake, stirring once midway through baking time, until the oats and almonds are golden brown, 25 to 30 minutes. Let cool completely and transfer to an airtight container.
Stir in the puffed rice, bran flakes, and blueberries; store at room temperature for up to 2 weeks.
Serves 10; makes about 5 cups (1.2 liters)
Excerpted from Cooking to Conceive, copyright 2009, courtesy Chronicle Books
