I lived in Granada, Spain for about 6 weeks after my second year of university, and for the entire time, I subsisted (for breakfast) on Fruta y Fibre cereal, purchased from a nearby department store that had a grocery chain in the bottom. It was basically flaked wheat cereal with dried fruit and banana chips, and I topped it with soy milk, which at the time was the only non-dairy milk I could find.
To this day, the taste of that kind of cereal brings back this feeling of summer (it was HOT there) and more particularly, summer mornings when you weren’t sure what the day would hold, you knew there was going to be adventure, and your breakfast was something you really looked forward to. Breakfast was the stable, delicious known quantity in my day of unpredictability.
Flash forward some ten plus years, and you find me mostly having smoothies or oats for breakfast. A few years ago I stopped buying packaged breakfast cereals – I was trying to reduce my consumption of ‘processed’ foods and I was also getting tired of the packaging. But, a few weeks ago, in this flash of summer heat, I had a sudden desire for breakfast cereal. And not just any kind – a replica of the Fruta y Fibre cereal I had so many moons ago, right down to the banana chips.
Now, to call this a recipe is a bit of stretch. And to pretend banana chips offer ANY health value is also kind of a stretch, but sometimes having a balanced approach to health means enjoying the foods that are meaningful to you, but taking the time to make them the best version that they can be.
So that’s what this cereal is. It uses a processed flaked cereal, it’s true, but everything else is whole food. And basically you just toss all the stuff together in a big tupperware container. And yes, it is WAY cheaper than any of the cereals you’ll find at the grocery store. Packaged muesli will set you back something considerable, but making your own is actually pretty cheap per serving, once you’ve invested in the main ingredients.
Top this homemade muesli with blueberries or strawberries or some other awesome seasonal fruit, and boost the nutrition with hemp seeds or chia seeds. Also, you can easily swap in a gluten-free flaked cereal if you want it to be gluten-free. Just ensure you are also using gluten-free oats, and substitute more oats for the kamut flakes.
And don’t forget about those banana chips! They lend the whole cereal this tropical air, which will help carry you away to the desert-like beauty of the Spain of your mind.
Not bad for breakfast cereal.
Homemade Muesli Breakfast Cereal with Banana Chips and Raisins
- Author: Emily Joldersma, R.H.N.
- Recipe Notes: plant-based, egg-free, dairy-free, high-fibre
- 1/2 cup rolled oats
- 1/2 cup kamut flakes (or more rolled oats)
- 4 cups high fibre flaked cereal (I like the kind that comes in the big eco packs – less packaging, better price)
- 1 cup raisins
- 1 cup banana chips (look for something organic here – I found some that are organic, and made with organic cane sugar and organic coconut oil)
- 1 cup almonds
- 1/2 cup pumpkin seeds
- 1/2 cup walnuts
- Mix all the stuff together in a big container with a good seal. Store in a cool, dry place (or in the fridge, to preserve the healthy fats in the walnuts).
- Portion out into servings and top with fruit and almond milk. (You probably don’t need to be told how to eat cereal, right?) I like mine with hemp and chia seeds as well. I keep them in the fridge and add just before eating.
© Eat Well, Live Vibrantly