Ingredients
- 400 grams rolled oats
- 200 grams sunflower seeds
- 300 grams pepitas (pumpkin seeds)
- 100 grams slivered almonds
- 90 grams coconut flakes
- 150 grams sultanas
- 150 grams dried fruit (such as mango, cranberry, apricot)
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 300 grams agave syrup (or honey/maple syrup)
- 90 grams liquid coconut oil
Instructions
- Preheat the oven to 160 °C. Line three trays with baking paper.
- Combine the oats, sunflower seeds, pepitas, almonds and coconut flakes in a large mixing bowl. Add the agave, coconut oil, cinnamon, nutmeg and all spice. Stir until everything is thoroughly mixed through.
- Spread the mixture across the three baking trays, ensuring each tray is spread to form a thin layer.
- Bake for 30-40 minutes, stirring the mixture half way through. Cook until everything is a lightly golden brown.
- Remove from the oven and allow to cool completely. Once cool stir through the sultanas and dried fruit. Place into an airtight container.
- Serve with yoghurt or milk/soy milk and fresh berries.
This recipe has somewhat become a breakfast staple in our house. Once you have made it a few times, it’s relatively easy to make. It’s healthier and has less sugars than store bought muesli, and is versatile in the flavors that you can give it.
Preparing the muesli
Start by gathering all your ingredients. I have found a local bulk food buying place to be a cost effective way to buy what I need in sufficient quantities. Next, add the oats, seeds, nuts and coconut flakes to a large mixing bowl. I tend to use a large soup pot, as it’s the only thing big enough that I have to hold everything. To make the muesli a more filling meal, try adding in a cup of wheatgerm into the mix at this point.
Following this add in your agave. For this you could also quite easily substitute in honey or maple syrup instead. Also add the coconut oil, again this could be substituted for a low flavor oil such as canola oil.
Lastly add in the spices before give it a stir through, ensuring everything is sufficiently coated. The mixture should be damp, but not wet.
Toasting the muesli
You want to cook the muesli in relatively thin layers in the oven. If too much is piled on in a clump you will find the top burns before the bottom is toasted.
The muesli is best toasted by splitting it among a few trays and spreading it to form a thin even layer. I like to line the trays with baking paper first to stop it sticking to the trays when toasting, also making cleanup really easy.
Give the mixture a stir halfway through the cooking process, this ensures an even toasting all across the muesli as it cooks.
Finishing the muesli
Once the muesli is toasted, with a lovely light golden brown all over, leave it to cool completely. Once cooled, add the muesli to a clean mixing bowl. Add in the sultanas and other dried fruit and give it a good stir. The finished muesli will keep in an airtight container for a good couple of months.
The choice of dried fruit you add really comes down to personal preference. Dried apricots and cranberries work really well together. You could also try a tropical theme with some mango, paw paw and pineapple.
Serve the muesli with either some cold milk or yoghurt and some fresh berries for the ultimate breakfast indulgence.
