For some reason the thought of making my own toasted muesli just seemed too complicated and too hard so I have put it off forever – how crazy was I?? I have been enjoying this easy recipe based on one from The Healthy Chef.
200 g rolled oats or raw buckwheat if gluten free
100 g raw almonds
100 g raw cashews
100 g pumpkin seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
50 g (2 generous tablespoons) honey or pure maple syrup, warmed
70 g (2 1/2 oz) dried cranberries or raisins / muscatels
¼ cup shredded coconut
Preheat the oven to 120°C (250°F/Gas 1/2).
Combine oats or buckwheat if using + the almonds, cashews, pumpkin seed, coconut and cinnamon.
Warm honey and vanilla until a pouring consistency is achieved (15 seconds)
Pour into the dry ingredients and mix through well until honey coats the oats and nuts.
Line 2 large baking trays with baking paper / silicone paper. (glad bake).
Divide the muesli onto the trays and spread the mix out very thinly and evenly over one layer. (note please don’t pile the muesli very thick as it will not toast evenly and get soggy underneath.
Toast the muesli in a low 120 C fan forced oven for about 1 hour or until the grains and nuts go a lovely golden colour. Please be sure not to over cook and burn. If you don’t use a fan forced oven then toast at 150 C. making sure to check the muesli during the toasting time and giving it a light mix.
Cool on the trays until crunchy.
Add cranberries (you can include other dried fruit).
Store in a sealed container to keep it fresh.
I like to enjoy this with a spoon of chia seeds and a scoop of stewed rhubarb with yoghurt for a different breakfast option. I have even made a version by including 1 tablespoon of raw cacao before baking - just to make it a little different.