How hard can toasted muesli be to make? Not that hard it turns out. I’ve wanted to make it for some time and now our pantry is pretty much packed to the brim with all sorts of bits and bobs I thought I’d give it a go. This altered version of Delicious Magazine’s toasted muesli is so filling for breakfast. I found I could only eat about half of what I’d normally have and would keep me fuller for longer.The recipe below is a bit of a guess as I just added whatever nuts and other goodies I could find. If you don’t have one ingredient, substitute it.
Homemade Toasted Muesli
2 tbs honey
2 tbs canola or grapeseed oil
2 cups rolled oats
1/2 cup pepitas (pumpkin seeds)
1/2 cups sunflower seeds
1/2 cup shredded coconut
1/2 cup raw almonds
Preheat oven to 170°C. Line a baking tray with baking paper. In a saucepan, place syrup, honey and oil over low heat for a few minutes until combined and runny.
Combine oats, sunflower seeds, pepitas, hazelnuts baking tray. Drizzle with the warm syrup. Bake for 10-12 minutes until toasted and golden, stirring once during cooking. Remove and cool to room temperature.
Once cooled, add the remaining ingredients and stir well until combined. Store in an air tight container and consume within 10 days, but that shouldn’t be a problem.