Tuesday, 20 September 2016

Toasted Muesli

I often make toasted muesli as a little gift for friends instead of giving chocolates or biscuits. It is easy to customise or personalise the blend according to the recipients preferences, some seem to like no fruit, others no nuts, or a higher or lower proportion of oats.  This recipe is my starting point. Use the same combination of ingredients but leave the oats, almonds and seeds untoasted for plain or natural muesli.

Toasted Muesli
200 g rolled oats
100 g pumpkin seeds
100 g sunflower seeds
100 g almond slivers
50 g hazelnuts, roasted and skins removed/ rubbed off and cut in half.
50 g sultanas
50 g cranberries
50 g dried apricots, cut into small pieces 

Preheat oven to 180 deg C.

Line two trays with kitchen parchment. 

Cover one of the trays with the rolled oats and the other with the seeds and almonds. Place the trays in the oven and bake until pale golden brown. Stir once or twice during the baking. This will take fifteen minutes or a longer. 

Remove from oven and allow to cool.

Combine all ingredients in a mixing bowl and mix well.

Store in an airtight jar. 

The mixture settles a little so Give the jar a shake to evenly mix the contents before pouring into a bowl.

Sometimes I give a bag of my Breakfast Crunch mix with the muesli.

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