Sri Lankan muesli


This comes from the sub-continental paradise of Sri Lanka where I tailor made a range of menus and wellness programs for Kahanda Kanda in Galle. KK offers deliciously healthy food including Cleansing, Alkalising and Macrobiotic menus. All incorporate elements of traditional and contemporary nutritional medicine, combined with local and seasonal produce. This muesli is wheat free, not gluten free and showcases the local buffalo milk curd and a sweet treacle extracted from the sap of the kittul tree.

2 cups rolled oats
1 cup crisp oat flakes
½ cup oat bran
1/2 cup raw almonds, split in half lengthwise
1/2 cup peanuts, chopped
100g sunflower seeds
1/2 cup chopped apricots
1/2 cup currants or sultanas
½ teaspoon ground cinnamon

To serve
Freshly grated coconut
buffalo curd or your favourite yoghurt
kittul treacle or maple syrup

  • Place oats, flakes and bran in a large mixing bowl
  • In a dry pan cook almonds and peanuts over low heat to gently toast. Add to oats
  • Add remaining ingredients except the coconut. Combine well and transfer to a sealed air-tight container
  • Serve with coconut, curd and treacle as desired

   Yields 1 kg

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