My Muesli
This is the base of every muesli I make. It never fails (unless I forget to take it out of the oven - which has been done) and the flavour variations are endless. I love using up random bits in the pantry so please go wild and make this your own.
Prep time: 10mins
Cooking time: 40mins
Serves: heaps
Make free from:
Gluten: Use quinoa flakes or buckwheat
Dairy: This is already dairy-free
Eggs: This is egg free
Nuts: Replace nuts with extra seeds.
Ingredients:
4 cups oats (wholegrain, rolled or a combination)
2 cups seeds (whatever you have - sunflower/pumpkin, linseeds, chia)
1 cup nuts (almonds/cashews/walnuts/brazil nuts). I leave mine whole but you can also roughly chop.
1 cup shredded or desiccated coconut
2 cups dried fruit (raisins, sultanas, cranberries, chopped dates/apricots, ginger)
3/4 cup oil (I use light-flavoured olive oil but any light-flavoured oil will work)
1/2 cup honey, maple syrup or golden syrup
1 tsp vanilla
Pinch of salt
Method:
Step 1
Pre-heat the oven on bake at 160 degrees and line an oven tray with baking paper.
Step 2
Mix the oats, seeds, nuts, and coconut in a large bowl. If you like your dried fruit a bit chewy then add it now, otherwise add it in at the end.
Step 3
Mix the honey or syrup, oil, vanilla, and salt in a glass jug or bowl and microwave for about 1 minute. Stir well to combine.
Step 4
Add the oil mixture to the dry ingredients and toss well. Pour onto the lined baking tray and place in the oven to bake. Every 5-10 minutes stir the muesli so the edges don’t burn and you cook it evenly. Once the muesli is golden, remove from the oven and allow to cool completely.
Step 5
Store in an airtight container for 4-5 weeks.
Serve this with yoghurt and fruit or use it to top smoothies.
