This homemade muesli is wonderful on its own as a snack, or you can add fresh kiwifruit, banana or stone fruits for a delicious, healthy breakfast.
This is a bulk recipe, making about 4.5 kg of muesli, and should last a good few months.
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
Preheat fan-forced oven to 220°c.
Massage oats with half the maple syrup or honey to lightly and evenly coat. Lay out flat on two oven trays lined with baking paper.
Place in oven on high for about 5 minutes then turn down to 170°c and toast, gently shaking trays to rotate the oats every 20 minutes. The oats should take around one hour to evenly toast, turning a beautiful golden brown when ready.
At this point, have a clean bucket or large jar on hand, so that you can mix all your toasted goodies in there.
While the oats are in the oven, add walnuts and almonds to a bowl and toss with the rest of the maple syrup or honey.
Once oats are done, you can roast the walnuts and almonds, following the same technique as the oats. Make sure you taste nuts at every shake to see how they are progressing; the colour inside the nuts should be changing from vanilla to a latte tone, indicating they are ready.
Remove the nuts when they are at the latte stage as the oils and sugars contained in the nuts will be super hot and they will continue to cook after they have been pulled from the oven. Be aware – nuts will also turn very quickly at this stage so a close eye is paramount.
Once you’ve toasted your oats, walnuts and almonds, it’s time to bake the desiccated coconut. The coconut is similar to the nuts in that it will turn very quickly and a more regular shake is necessary, so best to check every 10-15 minutes. Turning the coconut that is located on the outsides of the tray to the middle helps achieve a more even result.
Once done, finish by toasting the macadamias and place in a separate bowl whilst still hot and toss through sea salt.
Now combine all the toasted ingredients with cranberries in your bucket or large jar and you’ll be set for spring.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.