Homemade Toasted Muesli
Oats are a high fibre, very nutritious grain and in herbal medicine, oats are restorative to the nervous system. Nuts and seeds add protein and essential fats while the coconut contributes immune boosting fatty acids and the cinnamon stabilises blood sugar levels. All in all – you’ll feel great and survive until lunchtime without the need to reach for that mid morning snack. So here’s a guideline for your first batch.
Makes a large tupperware cereal container
1 large bag of rolled oats (approximately 1 kg)
1 cup of shredded coconut
½ to 1 cup sesame seeds
½ to 1 cup pumpkin and sunflower seeds
½ to 1 cup almonds, slivered or flaked
½ to 1 tablespoon of cinnamon powder (or to taste)
¼ cup coconut oil
¼ cup good olive oil
½ to 1 cup of raw honey, brown rice syrup or maple syrup (depending on how sweet you like your muesli)
1 cup of spelt flakes, rolled quinoa, millet flakes, buckwheat kernels, rye flakes or any other grain
½ to 1 cup of any desired nut or seed
. Preheat the oven to 150 degrees celsius.
. In a large baking tray mix all of the dried ingredients together.
. In a small pot place the oil and honey, brown rice syrup or maple syrup, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients to coat evenly.
. Toss through the mixture to coat as evenly as possible.
. Place in a pre heated oven, stirring every 15 minutes or so until lightly toasted.
. Remove from the oven and once completely cooled store in an airtight container.
Muesli in our house is always served with a good dollop of natural yoghurt or a splash of milk and fresh fruit, great for a fast afternoon tea or dessert.