Muesli is a staple in our house but I’m a bit fussy. I’m not a big fan of store-bought stuff and instead like to make my own so I can MIX IT UP! This recipe made 2 big ice-cream containers full of muesli. Adjust the ingredients to suit your taste.
6 cups of rolled oats or gluten-free grain of your choice eg. brown rice flakes
2 cups of shredded coconut
1/2 cup of almonds, roughly chopped
1/2 cup of macadamia nuts, roughly chopped
1/3 cup of pumpkin seeds
1/3 cup of sunflower seeds
1 tablespoon of cinnamon
4 teaspoons of nutmeg
1/4 cup of maple or rice malt syrup
2 tablespoons of coconut or vegetable oil
3 tablespoons of brown sugar (optional)
2 teaspoons vanilla extract
1/3 cup of dried figs, chopped
1/3 cup of dried cranberries, chopped
1. Preheat the oven to 200ºC (390ºF).
2. In a large mixing bowl, combine oats (or alternative grain), coconut, almonds, macadamia nuts, pumpkin seeds, cinnamon and nutmeg together, mixing until well combined.
3. In a separate bowl, combine maple syrup, oil, sugar and vanilla extract together, mixing until well combined.
4. Pour the maple syrup mixture over the oats mixture, stirring until all the dry ingredients are well coated.
5. Evenly spread mixture over a baking tray and place in preheated oven for about 10 minutes. I highly recommend you stand near the oven so you can stop the muesli from burning. Every few minutes, use a spoon to turn the muesli over.
6. Remove oven tray from oven and sprinkle figs and cranberries over the muesli. Stir well until combined.
7. Remove muesli from oven tray and place in a bowl so it can cool completely.
8. Store muesli in an airtight container. It’ll last for a week or two (but ours never lasts that long).
SOURCE: Recipe inspired by Poh and adapted from Sarah Glover via the ABC