It seems I just can’t get enough of the beach this summer, and I’m wondering how it is that I managed to spend the last five or six summers of my life living away from the coast. Since moving back to Sydney I’ve been taking every opportunity I can get to head to one of Sydney’s many spectacular beaches to explore new spots and rediscover some old favourites. This morning I headed over to Collaroy on Sydney’s Northern Beaches and took a walk from the south end of the beach, which took me around the headland and over to the north end of Longreef Beach. There’s an aquatic reserve along this stretch between Collaroy and Longreef, and a rocky reef plateau perfect for wanderers (and wonderers) like me. The headland at Longreef is a popular spot for paragliders, and on a morning like this I could definitely be tempted to give this sport a try. Definitely Maybe, that is. For today though, a walk and a swim was the perfect way to start a summer Saturday. The water has warmed up significantly since I first started swimming in the ocean again in September and if I had come better prepared with sunscreen I could have stayed on the beach all morning.
A summer swim can’t be without a summer breakfast, and this muesli provides the perfect sustenance for a Sydney summer’s day. Surprisingly easy and satisfying to make, I wonder why I haven’t been making this myself until now. The best thing about making your own muesli is that you can make it just exactly how you like, and not have to deal with ingredients you find offensive. I can’t say that I have any specific aversions for my muesli ingredients, but I will say (again) that the simplest combinations are often the best, and there is definitely a place in my heart for the humble dried apricot. Here’s my recipe for homemade apricot muesli, which you can adapt or adhere to as you please.
2 cups rolled oats
2 cups wheat-bran sticks
3/4 cup coconut flakes
1/2 cup sunflower seeds
2 tablespoons slivered almonds
150 ml fresh orange juice
2 tablespoons honey
3/4 cup dried apricots, chopped
3/4 cup sultanas
Preheat oven to 150°C. Combine all of the dry ingredients except the slivered almonds and dried fruit. Heat the orange juice and honey together over a low heat until warm, then mix through the dry ingredients. Spread the mixture out on a large baking tray or shallow dish and bake for 30 mins or until the mixture is lightly toasted. Toast the slivered almonds separately in a dry pan over a medium heat until just toasted. When both mixtures have fully cooled, stir to combine with the apricots and sultanas added. Store for up to one month in an airtight container.