Homemade oven-toasted muesli
Hello!
This recipe, not really a recipe, more a process that can be adapted to personal tastes and dietary needs is for muesli baked in the oven until crisp. One of the things I love about this muesli is that it is totally free form, use whatever grains, seeds or nuts that take your fancy, try different flavourings, and use your choice of oil and sweetener to achieve a lovely crisp texture.
I like to bake the muesli low and slow, but at a higher temperature the process can be sped up, with more regular stirring to prevent over browning.
Another benefit to this recipe is that the kids love it, and I'm happy that they are getting a good bowlful of fibre, protein, healthy fats and nutrients to start their day.
Serving suggestions - add fruit, yogurt, your choice of milk for a nourishing and filling breakfast.
Equipment needed:
Large baking tray, I use a large glass dish
Small saucepan
Large spoon
Oven preheated to 150 C
Ingredients that I’m currently using (measurements are approximate):
3 tbsp Coconut oil melted
1- 2 tbsp Maple syrup
3 cups Jumbo Rolled oats
1/2 cup Barley flakes
1/2 cup Rye flakes
1/2 cup Buckwheat groats
1cup Coconut flakes
2 tbsp Chia seed (I like to use ground chia)
2 tbsp Flaxseeds
2 tbsp Sesame seeds
1/2 cup Sunflower seeds
1/2 cup Pumpkin seeds
1/2 cup Almond flakes
1 tbsp Ground cinnamon, cardamom or mixed spice
Take all dry ingredients and mix well together in the baking dish. The measurements are for guidance only, add as much or as little of any ingredient to suit.
Combine melted coconut oil and syrup and pour over the dry ingredients and stir through until nicely coated.
Bake in the low oven until lightly browned, stirring occasionally to allow all ingredients to toast evenly. It can take about an hour depending on the heat of the oven and amount of ingredients used.
I like to mix through a handful of dried fruit when it comes out of the oven such as currants, diced sulphur free apricots, dates, dried apple, fig etc.
Other options...other choices of fat could be grass fed ghee or olive oil
other choices of sweetener could be raw honey, date syrup, agave syrup or none, depending on taste or dietary requirements
Any other grains/nuts and seeds can be added i.e. amaranth, quinoa flakes, chopped hazelnuts/pecans/cashews, more nuts and seeds can be used to reduce grains
- Any flavour that captures your imagination I've also used raw cacao and orange zest and carob powder, and powdered ginger.