Nourishing toasted muesli
Servings: 13 cups
An easy to make, versatile breakfast, this Toasted Muesli can be customised to suit your taste and dietary requirements. It's a must in any healthy, whole foods pantry.
Ingredients
- 1 kg rolled oats (10 cups)
- 100 g shredded coconut (1 cup)
- 70 g sesame seeds (½ cup)
- 140 g pumpkin seeds (1 cup) or sunflower seeds (or a mix)
- 150 g raw almonds (1 cup) slivered, flaked or chopped raw
- 1 tbsp ground cinnamon - or cardamon or ginger
- 120 ml macadamia nut oil (½ cup) - or coconut oil
- 340 g rice malt syrup or honey 1 cup) add more or less depending on how sweet you like your muesli. Honey is much sweeter than the rice malt too.
Optional extras
- 100 g buckwheat groats (1 cup approx.) or rolled quinoa, millet flakes or any other grain
- 150 g favourite nuts (1 cup) I like walnuts, macadamia nuts, hazelnuts
- 70 g dried fruit (½ cup)
Instructions
- Preheat the oven to 150℃/ 300℉ (fan-forced).
- In a large baking tray mix all of the dried ingredients together. You will need at least two oven trays as it's important that it forms a layer no more than 1-2cm deep so it can crisp up.
- In a small pot place the oil and honey or brown rice syrup, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients.
- Toss through the mixture to coat as evenly as possible.
- Place in a preheated oven, stirring every 10 minutes or so until evenly browned or toasted as much as you want it to be (approx. 30-40 minutes).
- Remove from the oven, cool and if you like you can add:
- ½ to 1 cup of wheat germ (optional)
- Sultanas, raisins, currants, craisins, goji berries or any other dried fruit desired (optional)
Serve
- Muesli in our house is always served with a good dollop of natural yoghurt, a splash of milk and fresh fruit (preferably passionfruit - yum!) or berries.
Store
- Once completely cooled store in an airtight container in a cool pantry or the fridge.