This morning I want to share a few tips on how to get a bit more protein in your muesli.
If, like me, you’d love to eat eggs every day but don’t always have time for the cooking & washing up & fear you may get sick of them after a week of daily consumption, here’s a way to make your muesli less carb heavy.
I always make my own – it’s a control thing! I just like to decide what goes in. Now with a little help from my Internet research, I’m trying to get clever about my first meal of the day.
So this time I halved the amount of oats, rye and barley flakes I’d usually use (probably – I don’t actually measure anything). I like the mix of flakes for chewy texture.
I like a few nuts and some dried fruit of course. I read somewhere that currants are relatively high in protein but when I did further research, I couldn’t see they were any better than other dried grape-like-things. So I’m sticking to big, juicy flame raisins. Try apricots, unsweetened flaked coconut, sultanas… etc! Bear in mind that some fruits have sugar added though (blueberries and cranberries are dreadful for this) and some are naturally higher in sugar (dates).
I’ve kept wheatbran in, which I know won’t sit well with some people but it’s high in fibre & I’m not gluten intolerant.
I’ve added hemp seed for protein & B vitamins (it’s pretty tasty anyway) and ground flaxseed for iron and omega 3.
And seeds – seeds galore! Pumpkin, sunflower and a few linseeds, although these are the same as flaxseed.
Chia seeds are of course, meant to be amazing. Use them if you can as they’re high in protein and calcium as well as omega 3.
Another tip is soak your muesli overnight (a la Bircher muesli) as it will help your digestive system get the best from the seeds.
Use whichever milk you like or need – cow’s, coconut, oat, soya, rice….
And please let me know if you have any lovely ideas that I haven’t discovered yet. Each batch should be different!