Recipe: Apricot & Almond Toasted Muesli

April 29, 2018

 

Mmmmm, homemade toasted muesli. If you've never tried making your own from scratch, I'd encourage you to give it a go.

 

I know, it seems so much easier to just grab a box of cereal off the supermarket shelf, but don't you find that no one brand really hits the mark? Frequently, I'm over faced with radioactive-looking pineapple chunks, cardboard banana chips and insipid flakes of coconut. Turn the packaging over to take a look at the nutritional values and there's usually too much added sugar and not enough fibre or protein.

 

In an attempt to create something a little more inspiring and with a slightly improved nutritional profile I'll usually mix two or three different cereals together, then add extra nuts, seeds, fresh fruit and yoghurt. But then, I thought, why not just create the ultimate breakfast cereal myself, from scratch?

 

Enter: homemade toasted muesli. It's so great! You get to experiment with different flavours and textures and tailor your breakfast cereal to just the way you like it best. And while it may seem like a comparative faff, it honestly isn't and you'll have your week's breakfasts sorted in less than 20 minutes.

 

Makes 12 servings
 
Ingredients
 
  • 30g coconut oil

  • 30g honey

  • 2 tsp vanilla extract

  • 300g jumbo oats

  • 20g sunflower seeds

  • 10g golden linseed

  • 30g flaked almonds

  • 150g dried apricots

 
Method
 
  • preheat your oven to 170ºC (340ºF) and grab 2 large baking sheets or trays;

  • depending on the air temperature, your coconut oil may be liquid or solid. If it's in liquid form, stir in the honey and vanilla extract and mix well; if your coconut oil is solid, spoon into a saucepan and melt gently over a low heat before mixing in the honey and vanilla. Set aside;

  • combine the oats, sunflower seeds and linseed in a large bowl then gradually pour over the coconut oil mix, stirring well to combine. You want to make sure all the oats get a good covering of oil, so get your hands in there to mix it all up;

  • now tip in the flaked almonds, and stir gently;

  • pour out half the mix onto one baking tray, and half onto the other. Spread the mix out evenly to cover each tray, then place in the oven. Set a timer for 5 minutes;

  • after 5 minutes, remove the trays from the oven, give the muesli a shake (you want the oats to cook evenly, but those on top will start going brown sooner so give them a stir to get a more even toasting) and return the trays to the oven for a further 5 minutes;

  • once toasted, remove trays from the oven and allow the muesli to cool completely.

  • meanwhile, chop the dried apricots into small cubes (about 0.5cm) and once the muesli has reached room temperature, stir through the apricot pieces;

  • serve with your choice of yoghurt, milk, fresh fruits and honey;

  • the muesli will keep in an airtight container for up to 2 weeks.

 
Nutritional information
 
Per 100g
 
Energy 391kcal (1614kj)

Carbohydrate 50.0g

of which sugars 4.0g

Fat 14.5g

of which saturates 5.7g

Protein 8.9g

Fibre 11.0g

Sodium 0.04g

 

Per serve (48g)

 

Energy 188kcal (775kj)

Carbohydrate 24.0g

of which sugars 1.9g

Fat 7.0g

of which saturates 2.7g

Protein 4.3g

Fibre 5.3g

Sodium 0.02g

 

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