Toasted fruit and nut muesli

Nothing is more convenient than a quick bowl of cereal for breakfast. For me, this is usually eaten one handed while I hold a chubby 8 month old on my hip and try to determine whether my 3 year old wants her toast in squares or triangles – best not get that one wrong.

While there are lots of different muesli brands on the market – they are definitely not all created equal. Store bought muesli generally sits in one of two camps – the extortionately expensive brands which promise an elixir of youth, good health and energy; and cheap-o imitation brands with lacklustre rolled oats, a sprinkling of sultanas and the token banana chip. There’s not a great deal in between.

This recipe, which I have adapted from a taste.com.au recipe is super quick to make and absolutely delicious. I tend to pack as much as I can into the muesli as it fills me up and stops me stuffing biscuits into my face until lunchtime. BUT – if you prefer to adopt a less is more approach – you can scale back the ingredients and / or just use the fruits and nuts you have on hand. Make it yours!


INGREDIENTS

  • 1/4 cup honey
  • 1/4 cup olive oil
  • 3 cups rolled oats
  • 1/2 cup bran flakes
  • 1/2 cup flaked coconut
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup pecan nuts, chopped
  • 1/2 cup dried apple, roughly chopped
  • 1/4 cup dried pawpaw
  • 1/2 cup dried cranberries
  • cinnamon

Note: buying all these ingredients pre-packaged from a supermarket will burn a hole in your pocket. I buy all my seeds, dried fruits and nuts from our local weigh and pay, where you can buy just the quantities you need and at a fraction of the price. If you don’t have a local weigh and pay head to the bulk food section of your supermarket where you’ll definitely save money. 

Prep time: 10 minutes
Cook time: 30 minutes
Servings: Approximately 5 cups


HOW TO

Preheat oven to 150C

Heat the honey and olive oil in a saucepan on the stove and stir until they have combined.

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Add all the dry ingredients into the pan with the hot honey mixture. Stir to ensure all muesli ingredients are well coated.

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Spread the muesli mixture over a lined baking tray. Sprinkle cinnamon across the top of the mixture and bake for 20-25 minutes. Stir the mixture every 5 minutes, until golden and toasted.

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When the mixture is toasted pull it out the oven to cool. Note: even if the mixture still feels a bit soft it will firm up as it cools. The mixture will also form delicious honey clusters as it cools down – YUM!

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I like to have my muesli with yoghurt, fresh strawberries and chia seeds. ENJOY!

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Store in an air tight container.

 

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