I love the crunch of toasted muesli for breakfast, sprinkled over the top of Greek yoghurt or even as a last minute crumble topping for dessert. Many of the supermarket versions have more fat or sugars added than I would prefer. In my experience, once you’ve tasted the wonders of your own toasted muesli, it’s hard to go back.
One of the beauties of making your own muesli is that you can adapt the ingredients to suit your preferences. I mix and match all the time. Most of the time I use raisins, but at Christmas I discovered the delicious combo of pecans and cranberries.
Nut allergy? Take them out.
Hate coconut with a passion. Out it goes.
Prefer raisins to cranberries. Swap them in no worries.
Play around with the amount of honey you use to find the perfect level of sweetness to suit your taste. This is what I’ve found works for me to create a tasty, nutty crunch.
Toasted muesli ingredients (makes 12 serves)
- 3 cups rolled oats
- 1 heaped teaspoon cinnamon
- 1/2 cup sunflower seeds
- 1/2 cup linseeds/flaxseed (ground)
- 1/2 cup pumpkin seeds
- 1 cup chopped nuts – eg walnuts almonds pecans
- 1/2 cup coconut
- 3 Tbsp honey
- 3 Tbsp sunflower oil
- 1 tsp vanilla essence
- 1 cup dried cranberries
- 1/2 tsp sea salt
- Pre-heat oven to 150 degrees celsius
- Line a large baking tray or roasting dish with parchment paper.
- Mix all dry ingredients except cranberries in a large bowl.
- Melt the honey in the microwave or on the stove until warm and runny, add in the honey and vanilla essence
- Pour liquid ingredients over dry and mix well
- Spread onto a large baking tray and bake in the oven for 15-20 minutes until golden brown.
- Stir once or twice to avoid edges burning.
- Allow to cool then stir in the cranberries
- Store in an airtight container.