Ingredients
- 4 cups organic raw oats
- 1 cup chopped or slithered almonds
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 cup pepitas
- 1 tbsp ground cinnamon
- ½ cup spelt flour
- ½ cup agave, pear or apple juice concentrate or maple syrup to taste
- ½ cup omega spread or camellia oil
Toasted muesli
Commercially produced toasted muesli is often full of refined fats, sodium and sugar but this one is full of goodness with all the tastes you’ll love. Those who make their own muesli will tell you about the satisfaction they get from doing so. You can get creative with your ingredients; my version is merely a guide to get you started.
Method
Mix all the dry ingredients together in a large bowl.
Combine the sweetener and Omega spread or oil separately.
Using your hands, rub the liquid through the dry ingredients, keeping it a little chunky.
Spread the mixture on a baking tray and toast in the oven at 180°C (350°F) until brown and crispy—about 20 minutes— turning once.
Cool, then store in an airtight container.
Variations
Mix a cup of organic dried fruit through the muesli after baking.
Add a cup of LSA after baking.
Use quinoa flakes instead of oats, or try a half/half combination.
Rolled brown rice may be used instead of oats.
For a raw muesli, omit the sweetener and Omega spread and don’t cook.
Add a cup of bran for extra roughage when you mix the dry ingredients.
To make a crumble, stew some fruit, pop it in a baking dish, top with some pre-baked muesli then cook in the oven.
Try another type of oil like grape seed or safflower for a different flavour.
Submitted byJanella Purcell
Tips and Tricks
Making muesli at home is a great money saver. Experiment with different quantities to suit your taste and make use of any leftover nuts or seeds in your cupboard.
Store muesli in an airtight container at room temperature.
Use up uneaten muesli by transforming into muesli bars, biscuits or crumble.
