I love the multiculturalism that Victoria has to offer. For me, it is best reflected in the array of restaurants and cafés serving cuisine from all around the globe. I have recently started helping out with workshops at ICA (Inter-Cultural Association) in Victoria. In our last workshop, we talked about ‘Canadian’ breakfasts. What do new immigrants to Canada think Canadians eat? Frosted Flakes, Corn Flakes, Corn Pops, Fruit Loops, Lucky Charms…
“Oats are an excellent low GI grain, high in soluble fibre and great for managing blood glucose levels and cholesterol. Oats are also grown in Canada and Canadian oats can be found in most major grocery stores”
I wanted to start a collection of recipes that better represents ‘Canadian’ food, to show newcomers to our country that we don’t all eat sugar and salt for breakfast. For those of you that don’t know muesli, it stems from Australia. It is basically a no added sugar or oil version of granola, which is a popular breakfast choice in Canada. Really a muesli is a mix of whatever healthy, crunchy, fibrous ingredient you can think to put in your breakfast cereal. The trick is getting the proportions right… getting a mouth full or raw oats and nothing else is not fun.
Toasted Muesli with Nuts, Seeds and Dates
- 3 cups Canadian oats traditional rolled
- 1/2 cup sesame seeds
- 1/2 cup almonds flaked
- 3/4 cup coconut shredded
- 1 cup dates organic chopped
- 2 cups raisins organic
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds
- 1/2 cup pepitas
- 1 cup wheat germ optional
- Preheat the oven to 200 degrees Celsius or 400 Fahrenheit.
- Spread the oats on a lined baking tray and let toast in the oven for about 8 minutes. You may need to do two batches.
- Remove and place in a big bowl. Now spread the sesame seeds and flaked almonds on the baking tray. Toast for about 3-5 minutes. Add to the oats.
- Spread the coconut onto the baking tray. Watch carefully as it burns quickly. Toast for about 1-3 minutes or until golden. Add to the oat mixture.
- Add the remaining ingredients to the mixing bowl and mix well. Let cool for about 15 minutes.
- Grab your collection of jars big and small. If you want to have some ready made breakfasts, put about 1/2 cup of the mixture into small jars and seal with a lid. Now, on busy mornings, you can just add milk and eat on the run.
- Or, if you are feeling like having a DIY Christmas, fill up some nice jars with muesli and tie a bow around the lid. Give to your favourite people.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.