Spring

Homemade mixed grain lightly toasted & roasted muesli

Healthy toasted muesli recipe

In May this year I made a batch of lightly toasted muesli for my partner for his birthday. It was supposed to be a special ‘go-to super long lasting energising breakfast’ cereal for the very busy man, for the days when he has way to much to think about, too many jobs to plan, and just a long day ahead. This muesli was supposed to be the feel good breakfast that would make any stressful day better. But it didn’t last long, we both ended up eating it! It was just so good, it’s great for anyone really, (whether about to embark on a possibly stressful day or not).

Since this batch I’ve been making toasted muesli regularly, each time a little different, just to experiment. Homemade muesli (untoasted and toasted) is wonderful as you can make it how you like it. Roasting it just adds extra crunch and a slightly caramel-like flavour.

This recipe is our favourite so far. With a mix of oats, puffed rice and buckwheat it’s light yet still hearty and satisfying. The nuts, seeds, cinnamon and coconut flakes makes it especially crunchy and moreish. I use a small amount of coconut oil and maple syrup for flavour, sweetness and beautiful subtle crunchiness. Depending on how sweet and crunchy you like your muesli you can always add a little more oil and maple syrup (or honey). This recipe is really a base recipe, so you can adjust nuts, seeds, and add berries depending to suit you. I usually add a few handfuls of Goji berries and/or dried blueberries after the muesli has cooled. With all the different grains, nuts and seeds this muesli provides you with wonderful long lasting energy, plus it’s very satisfying. It’s also gluten free so suitable for those who prefer to or need to avoid gluten.

It’s nice any way, but especially lovely with natural or Greek style yoghurt and/or milk, and fresh fruit.

 

 

This makes a nice sized batch, to try.

 

Ingredients:

 

3 cups rolled oats

2 cups puffed rice

2 cups buckwheat kernels (asa ‘buckinins’)

1 cup seeds (a mix is nice, such as pumpkin, sunflower, flaxseed and sesame)

1 cup nuts, roughly chopped (almonds, walnuts, pecans, brazil nuts, hazelnuts are cashews are all nice. If you’re not sure I suggest first trying a mix of almonds and walnuts)

1/2 cup unsweetened coconut flakes

A pinch of sea salt

2 tsp. cinnamon

1  tsp. vanilla essence

4 Tbsp. coconut oil

3 Tbsp. maple syrup or honey

Optional: 1/2 cup or more of dried berries and/or chopped fruit (eg. Goji and blueberries are really nice, and chopped dates, apricots and/or figs)

 

 

Method:

1. Preheat your oven to 160 degrees Celsius. Take a large deep baking tray and line it with baking paper, so that the paper sits slightly out over the edge of all sides of the tray. You’ll probably need 3 sheets of baking paper.

2. Place all ingredients into a large mixing bowl and mix until all is well combined.

3. In a small saucepan melt the coconut oil, then take it off the heat and add maple syrup and vanilla and mix all together with a spoon.

4. Pour the oil mixture over the muesli, and using your hands toss the muesli until the oil is evenly distributed.

5. Carefully pour the muesli onto the baking paper, right in the middle of the tray. Then spread the muesli out so that you have an even spread of muesli.

6. Place in oven and roast for 15mins, then using a wooden spoon toss muesli to ensure even roasting. Roast for another 10mins, or until muesli is golden and the coconut flakes begin to brown a little.

7. Once cooled, add berries, mix through and then store in an airtight container or jar.

 

 

 

Lara x

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