While muesli is packed with fibre that will sustain you for hours, a lot of mueslis are far from healthy. Many are sweetened with tons of sugar, even the ‘sugar free’ ones sweetened with natural sugars will still play havoc with you blood sugars and in consequence put your beauty under strain. And any nutrients you might get from the ingredients have only been cooked out by long, hot processing.
I found a brand of muesli that I really adored: Primrose’s Kitchen. This particular muesli is inspired by their own beetroot muesli. While it claims to be healthy, ‘neuropathic’ and nutrient packed, I prefer to make things myself so I know for sure how much goodness has gone into it, and I can tailor the sweetness to suit me, as well as using minimal heat and processing to retain all the goodness. You may think beetroot is a really horrible thing to add into muesli! But I was super surprised how delicious this combination is, it’s actually really sweet and packed with beautiful flavours and goodness. You’ll be getting high fibre content from the oats, chia seeds, dates and the beetroot so your blood sugars should stay steady for hours and not leaving your craving snacks mid-morning, which is super good for your body since you won’t be snacking on sugary things. Beetroot is also packed with immune-boosting vitamin C, perfect to ward off winter colds, and minerals such as manganese which support your liver, for detoxing. I’ve added in healthy fats such as coconut oil and omega-3 filled chia seeds which keep skin and nails healthy and fill you up for longer, while aiding the absorption from the other vitamins. It’s so easy to make muesli that I make a different flavour every week because it’s so quick and really rewarding, plus much cheaper than some of the healthier mueslis in supermarkets.
Ingredients (Around 3-4 portions)
1 small/medium Beetroot
1 Handful Chia Seeds
1cm thick slice Fresh Ginger / 1 tsp ground ginger
6 Handfuls (or 150g) Jumbo Oats, Rolled oats will do but jumbo is best for texture in muesli
1 Handful Pumpkin Seeds
1 Handful Sunflower Seeds
1 Heaped dessert spoon of milled hemp seeds and/or linseeds (I buy mine whole and batch mill them in my nutribullet, to make them easier to add to mueslis and porridge for extra protein and omega-3)
1 Tbsp Coconut Oil
1 Handful Shredded Coconut
Chop the raw beetroot into small pieces (sized appropriately for the strength of your blender), and place in a wide/shallow bowl (I just used a pan). Add in the dates, chia seeds and ginger, then cover with 200ml of water and leave to soak for around 10 minutes, while you prepare the oats.
In a separate bowl add in the oats, pumpkin seeds, sunflower seeds and milled hemp seeds and stir.
When the chia seeds have all expanded, add the mixture to a blender and blitz until smooth. Pour the mix over the oat mixture and stir, adding in slightly more water if needed. Spread over a baking tray, dotting over the coconut oil around the oats for it to melt, and sprinkle over the shredded coconut. Dry in the oven at around 80c for 3 to 4 hours, or until it’s dry. It’s best to do this in the evening after you’ve eaten dinner, so you won’t be using the oven! Keep shuffling it every 45mins to 1 hour, otherwise it won’t dry properly, while breaking up any chunks.
When dry, store in an airtight container for up to a week.
Delicious served with plant milks such as almond or oat, or with coconut yogurt.