I started making this delicious crunchy toasted muesli after I found fruit free muesli surprisingly difficult to buy. Super easy and cheap to make, it soon became a family favourite. I’ve often made up a big batch to put into glass jars to be given as gifts at Christmas time.
Toasted Muesli recipe
- 4 cups rolled oats
- 1/4 cup honey (or rice malt sugar)
- 1/3 cup caster sugar
- 1 1/2 cups shredded coconut
- 1 cup pepitas
- 1 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup whole roasted nuts (macadamia, almond or hazels)
- 1/2 cup flaked almonds roasted
- Pre heat oven to 160oC
- Turn a wok or large frypan to med/high heat, add the honey then oats and stir until the oats are slightly damp with honey.
- Add the caster sugar and continue stirring oats until they are golden and you cannot see the granules of caster sugar anymore. (As the sugar hits the bottom of the pan it will caramelise and coat each oat making it crispy and crunchy.) Remove crunchy oats and keep to one side.
- Place the seeds and nuts into a large baking tray and bake for about 10 mins or until slightly golden. Remove and keep to one side.
- Toast the coconut in the baking tray for 5 minutes or until golden. Check coconut regularly as it burns easily. Put to one side.
- Mix the oats with the coconut, seeds and nuts and store in an airtight container. Will keep for weeks.
- Mix it up– For a change try and substituting different types of nuts and seeds each time you make it. Hazelnuts, macadamias and almonds are my favourite. You can also change the types of seeds used too, depending on what you have on hand.
- Healthier- If you want more of ‘the good for you stuff’ just double the amount of seeds and nuts or omit the oats altogether for a paleo style muesli.
- With dried fruit: Add sultanas, currants, chopped apricots, cranberries or whatever dried fruit you like.
- Cheap– For muesli on a budget, half the amount of seeds and nuts. The oats I use are only $1 per pack, so it makes for a really affordable breaky.
- Alternative cooking method- Instead of using the oven, dry fry the seeds, nuts and coconut in separate batches using the wok/pan. Simply put each batch in the hot pan and continue to sir until toasted. They will need to be done separately however, as they all take different amounts of time to toast.
If you have enjoyed this recipe or have any suggestions, I would love to hear from you. Just comment below. You can also follow Carly’s Recipe on Instagram @carlysrecipe