Degree of difficulty:  LOW TO MEDIUM. 

Find a good supplier of seeds and nuts.  That’s half the work done.  Spend time carefully roasting those seeds and nuts.  That’s almost all the work done.

Will do again?  YES. Sustenance for the whole family, every day!

Tip  Toast a bit extra of the seeds and almonds, and store a little jar of each in the fridge.  Now you have a range of instant, aromatic, crunchy toppings for your next salad.

“You’ll give away all your secrets!”

…cautioned MOTH (Man of the House) as I aimed the camera at each component of his favourite muesli.

But I don’t mind.  Having decided not to rely on muesli-making for my retirement millions, I might as well share the love, and the recipe.

Daily Hankerings 

Are there things that you simply have to have every day?

Coffee is a common example.  Or rollmops (German), dumplings (Northern Chinese), Greek yoghurt (not necessarily Greek), kimchi (Korean), chilli (certain family members), or Nutella on Ritz crackers (you know who you are).  Or a swim (stop looking so smug).

As for me, I hit the sack looking forward to WYSIWYG Muesli and my strong tea when I rise and shine.

[Note to reader.  Purple text = Digression.]

I did abstain from said tea for a fortnight before my annual health check-up, in a last-ditch attempt to improve my blood test results. 

MOTH rolled his eyes at the artificiality and futility of it all, pronouncing that it takes at least 3 months for dietary changes to affect blood readings. 

A priceless tip!  Thanks, chum!  I’ll know to start “studying” earlier for next year’s test. 

Oh.  Apparently that wasn’t the right response.

Toothsome Goodness

No dust at the bottom of the muesli jar.

Trust me, I do regularly consume less wholesome foods – don’t ask what I’m eating al desko (at my desk) now.  Let’s reserve that list for another day.

Eating this muesli gives me inordinate satisfaction.  The thought of it gets me bounding out of bed.

It’s crunchy, naturally sweet and sticky (when I hit a raisin), and redolent of roasted fragments.  All-round lip-smackingly satisfying.  Halfway through my bowl and already the world is a better place.

It’s almost an afterthought that WYSIWYG Muesli happens to be healthy too.  The name of course means What-You-See-Is-What-You-Get Muesli.  So no added sugar, honey or oil.  They’re unnecessary, because it already tastes terrific.

Before you dismiss me as just another health fiend, note that I at least stop short of using activated almonds, okay?

The Source

There’s this Middle Eastern coffee and nut shop in Campsie, where I’ve been shopping since I started making WYSIWYG Muesli 6 years ago.

This Campsie shop stocks bins of well-priced nuts, together with the seeds and the all-important humongous raisins.

I bulk-buy and stick the nuts and seeds in the fridge, toasting them only at the point of making a batch of WYSIWYG Muesli.

Tip: Do refrigerate the almonds.  Otherwise, after a while you might find miniscule creatures running riot amongst the slivers.

The Recipe 

I use equal amounts of every ingredient, except for:
~ the rolled oats (at least double, because it’s the filler), and
~ the massive raisins (a copious quantity, because I want them in every spoonful).

1.   Separately toast the almonds, pepitas and sunflower seeds in a dry frying pan or three.  Oven-toasting probably works too, but I like rattling pans.  Why the separation?  Because each item takes a different time to brown.  You probably already knew that.

2.   Combine the toasted items with everything else.  Mix well and allow to cool.

3.   Store in airtight bottles and in the fridge, for prolonged freshness.

My favourite way to eat it?  Half WYSIWYG Muesli and (to lighten things up) half Special K, drenched in milk.

Uses and Variations

I like giving WYSIWYG Muesli as a gift.  It’s hand-made, clutter-free and nourishing.

To tailor to all sorts of dietary requirements, the recipe can be easily adapted for versions that are:
~ nut-free (omit almonds, obviously),
~ gluten-free (omit oats, bran, Weetbix), or
~ low in sugar (omit dried fruit).

As long as you include the seeds, you’ll still end up with a muesli that gives off a whiff of delicious toastiness.

Let’s end with a song, shall we?

(With apologies to the Aeroplane Jelly jingle)

I like WYSIWYG Muesli,
WYSIWYG Muesli for me,
I like it for brekkie,
I like it for snacks,
(pause) BUT.
Don’t call me a sandal-wearing, muesli-ch’wing quack,  [see footnote 1]
Strangely when I’m in Asia,
I don’t seem to miss it badly.  [see footnote 2]

Footnote 1: Origin of the “sandal-wearing, muesli-ch’wing” phrase
One of the tamer invectives to be issued by colourful former Australian prime minister Paul Keating is “sandal-wearing, muesli-chewing“.  Well, tamer than calling a fellow PM a recalcitrant, anyway.

Footnote 2: Selection of breakfast options in Asia (hover your mouse over the pic to see its description):

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