Toasted Muesli

When choosing a breakfast cereal the best one to look for is one that is high in fibre and low in sugar, however this is easier said than done as many breakfast products on the market may appear healthy and yet actually have more sugar than we expect/need, either in the form of too much added dried fruit or refined sugars for that crunchy texture.  One way to get around this is to make your own, as well as giving you the opportunity to personalise your breakfast to your liking.  Our toasted muesli recipe is so moreish that you’ll want to have it as an afternoon snack as well, and being jammed packed full of healthy fats curtesy of all the nuts and seeds it would certainly be a great snack option too.

This recipe doesn’t have any quantities as we have found it is best to choose your container first and fit the quantities around that.  The hero of this recipe is of course oats, which are not only heart healthy, but full of fibre and protein.  Feel free to omit any ingredient you are not keen on, and if you like dried fruit then they can be added once cooled.

Toasted Muesli

Ingredients

  • wholegrain oats
  • pumpkin seeds
  • sunflower seeds
  • sesame seeds
  • walnuts
  • flaked almonds
  • shredded coconut
  • canola oil
  • honey
  • an orange

Directions

1. Choose an airtight container you wish to store your muesli in.
2. Fill the container to about a 3/4 height with the oats.
3. Add the remaining ingredients, minus the coconut, so that when mixed together they are appealing and nearly fill the container (leaving room for some coconut).
4. Add 3 tablespoons of oil and a tablespoon of honey to a large oven tray and place in a 160 degree oven to warm through.
5. Tip the muesli ingredients onto the warmed tray and mix with the oil and honey. Place back in the oven for ten minutes.
6. After ten minutes stir the mixture with a spatula, making sure to scrape the bottom, then place back in the oven. Repeat this two more times or until ingredients begin to look like they are taking on some colour.
7. Now add the shredded coconut, mix through and place back in the oven for another ten minutes.
8. Once the coconut has begun to colour pull out the tray, then add the zest of the orange and mix through.
9. Allow to cool and then place in the container for storage.

Nutty Muesli Slice

Muesli bars are a great little energy booster, and with the right ingredients can provide all the right fats, protein, minerals and fibre we need to keep us going.  Whilst we can buy and store them for just an occasion, most are extremely high in added sugars, and generally lack decent amounts of fibre.  Unfortunately they are more convenient for our hectic lifestyles than if we were to make our own.  However, if you do fancy making your own muesli slice this is a great one to give a go.  The only sugar involved is the natural sugars found within the fruit, and the dates also bind it all together.  You can also change it around a bit by adding your own favourite nuts and seeds.  Store in an airtight container to keep a little longer.

Nutty Oaty Muesli Slice

Serves 16
Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Meal type Snack

Ingredients

  • 2 1/2 cups Rolled oats
  • 1/2 cup Sultanas
  • 1/2 cup Pumpkin seeds
  • 1/2 cup Sunflower seeds
  • 1 cup Whole almonds
  • 1/2 cup Walnuts
  • 3/4 cups Pitted dates
  • 8 Prunes
  • 2 tablespoons Water
  • 1/4 cup Orange juice (freshly squeezed)
  • 1 tablespoon Oil
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger

Directions

1. Mix together the oats, sultanas, seeds and nuts in a bowl.
2. In a saucepan, place the dates, prunes, water and orange juice and simmer on a low heat until mushy (usually takes around ten minutes, but keep an eye on it in case you need to add more liquid).
3. Add the spices then transfer to a small blender and process with the oil until smooth.
4. Transfer the wet mix to a bowl and add half the dry ingredients. Thoroughly mix through, it usually works best if you get your hands in there and press it all together. Keep adding the dry to the wet until all combined.
5. Press the mixture into two lined loaf tins and bake at 180C for 20 minutes with a baking tray on top. Remove the tray and bake for a further 10 minutes.
6. Allow the slice to cool completely in the loaf tins before turning out and cutting up.