Easy

Toasted muesli

Name: Toasted muesli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 1/4 cup (60ml) pure maple syrup; 2 tablespoons honey; 2 tablespoons canola or grapeseed oil; 1 1/2 cups (135g) rolled oats; 1 cup (80g) flaked almonds, chopped; 1 cup (170g) Brazil nuts, finely chopped; 1/3 cup (35g) linseed meal or hazelnut or almond meal; 1 cup (160g) pepitas (pumpkin seeds); 1 1/2 cups (240g) sunflower seeds; 1/2 cup goji berries; 1/2 cup (45g) finely chopped dried apple; 2 tablespoons flaxseed oil

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by Kate Nichols

Food producer

Oct 03, 2015

This toasted muesli is the perfect weekday breakfast. Try added to a dairy-free chocolate cake or apple muffins for extra crunch.

1/4 cup (60ml) pure maple syrup
2 tablespoons honey
2 tablespoons canola or grapeseed oil
1 1/2 cups (135g) rolled oats
1 cup (80g) flaked almonds, chopped
1 cup (170g) Brazil nuts, finely chopped
1/3 cup (35g) linseed meal or hazelnut or almond meal
1 cup (160g) pepitas (pumpkin seeds)
1 1/2 cups (240g) sunflower seeds
1/2 cup goji berries
1/2 cup (45g) finely chopped dried apple
2 tablespoons flaxseed oil

Method

1.

Preheat oven to 170°C. Line a baking tray with baking paper. Place syrup, honey and oil in a small pan over low heat. Cook for 1-2 minutes until combined and runny.
2.

Combine oats, almonds and brazil nuts on baking tray. Drizzle with warm syrup. Bake for 10-12 minutes until toasted and golden, stirring once during cooking. Remove and cool to room temperature.
3.

Meanwhile, combine the remaining ingredients, except the flaxseed oil, in a large bowl. Add the cooled oat mix and flaxseed oil and stir until well combined.
4.

Store muesli in an airtight container at room temperature for up to 10 days.