I love eating muesli for breakfast (or granola when I’m visiting the US). The toasted stuff. Only problem is it’s laden with fat and sugar. So I came up with my own toned down version. By my reckoning it only has about 1/4 of the fat and sugar of normal toasted muesli but it still tastes great.
- 5 cups of rolled oats (plus 1 cup for after toasting)
- 1 cup of rice bubbles
- 1 cup of desiccated coconut
- almonds, chopped to taste
- hazelnuts, chopped, to taste
- ¼ cup vegetable oil
- 1 heaped tablespoon of honey
- pepitas, to taste
- sunflower seeds, to taste
- sultanas, to taste
- currants, to taste
1. Preheat oven to 200 °C
2. Add rolled oats, rice bubbles, coconut, almonds and hazelnuts to a roasting tray
3. Add oil and honey to a cup. Microwave for 20 seconds to melt honey.
4. Pour oil/honey mixture over oat mixture. Thoroughly mix together
5. Place in oven. Set timer for 10 minute intervals. Mix well when timer goes off and repeat until muesli is a lovely golden colour. Remove from oven.
6. Add extra oats, pepitas, sunflower seeds, sultanas and currants. Mix.
7. Cool and enjoy with dollops of your homemade yoghurt
Store in an airtight container. I know the muesli lasts at least 3 weeks stored like this – we’ve never taken longer than that to eat a batch!
- A tablespoon of cinnamon mixed through before toasting is yummy
- You can substitute maple syrup, golden syrup, brown sugar, fruit juice or apple juice concentrate for some or all of the honey
- Other grains and seeds like popped amaranth, puffed corn, sesame seeds, linseeds
- Other dried fruits to try include dried apples, cranberries, apricots, dates
- I’m always looking for other ideas. If you have any, please let me know in the comments