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ann_oliver
COPYRIGHT © TEXT AND IMAGES ANN OLIVER 2025 UNLESS OTHERWISE STATED
muesli
I grew up in a family that did not eat breakfast. In summer there would be peaches, raspberries and berries of all kinds and passionfruit if you wanted it. There was never any pressure. A cooked breakfast was a very rare event and as a consequence, I have never liked breakfast.
As a child you don’t understand how lucky you are to have such terrific stone fruit and berries. They were not a special treat, but, in summer and autumn, an everyday thing straight from my great-grandfather and grandparents’ adjoining gardens.
Recently in an effort to take control of my cholesterol I have started eating breakfast and was appalled to find out how awful shop bought oats based muesli was.
This is the result. Added to yoghurt and a bit of fruit and eaten straight away, it has a nice crunch and plenty of flavour. You can of course, omit the golden syrup/maple syrup, but it adds less than two grams of sugar per serve.
AO 5 september 2025
crunchy
beyond breakfast, good for your cholesterol
makes about 30, roughly 40g serves
500g Australian oats
50g Lyle’s maple flavoured golden syrup or maple syrup….optional
50g pepito seeds
50g sunflower seeds
150g shelled weight [S/W] walnuts
40g organic shaved coconut
250g dried cranberries
200g dried raisins or other Australian dried fruit chopped
20g finely grated orange rind
preheat oven to 160°C
Cover a lipped baking sheet with baking paper. The paper works better than a silicon mat. Weigh the oats into a bowl large enough to hold all of the ingredients and drizzle the syrup over it. Mix in as best you can with your hands, scraping off any excess and tip the oats out onto the prepared tray.
Cook the oats, folding them in on themselves every ten minutes or so until they start to colour. Scatter the seeds over the top and continue cooking the oats, still turning them in every ten minutes until they are golden. Stand on a rack and allow to cool completely.
Remember the oats and seeds will still keep cooking a little once they are out of the oven so don’t let them get too dark
folding the oats and seeds back on themselves
for the walnuts
Roast the walnuts until they are lightly coloured either in a 160°C and keeping watch on them [about 30 minutes], or in an air fryer at 160°C for 10 minutes [the quickest way and you don’t need to watch them]. Allow to cool completely, then roughly chop them.
don’t use shelled walnuts freshly cracked they are an altered state
muesli worth the effort
Put all of the ingredients into the initial bowl and mix well. If you are using raisins, make sure that you separate them with your fingers so they do not clump. Divide between two airtight containers and store in a cool place.
THE ADDED INGREDIENTS CAN BE JUST ABOUT ANYTHING, BUT THIS INGREDIENT CHOICE IS PARTICULARLY GOOD FOR LOWERING CHOLESTEROL
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Don’t have a garden? Because we do not grow enough, we also buy fabulous produce from Patlin Gardens. They can be ordered and collected at the South Australian Sunday Adelaide Showground Farmers Market. Soil grown not in glasshouse, biologic pest control..stunning quality!
PICTURED LEFT LINA VERILLI PATLIN GARDENS
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