Perpetual Consumption | Homemade Toasted Muesli

Homemade Toasted Muesli

I never used to eat breakfast – the thought of food first thing in the morning just didn’t do it for me.  I had to get to work, have my coffee and then think about something to eat.  Things change though.  Once I was pregnant with the boy I was ravenous and needed something in the morning to keep the morning sickness at bay.  The habit of breakfast has since carried on.  I always thought breakfast foods were rather boring, but now I love some good quality muesli with yoghurt, some toast and a cup of tea.  The day just isn’t the same without it.  A while back I tried making my own muesli.  It’s really very quick and easy and such a joy to eat your own food first thing in the morning.  I can’t remember where I got the recipe and each time I make it, it’s a little different.  Feel free to add your own flair – you can use just about any dried fruit and nuts and vary the ‘sauce’ by using any flavourless oil and a combination of maple syrup, golden syrup, treacle and/or honey.  Sometimes I mix it up by using some quinoa flakes too, really anything you like will work.  Just make sure everything is fully coated in the ‘sauce’ before spreading it on the tray.



400g rolled oats (or quick oats will be fine too, just less chewy)

200g or more if you prefer, raw almonds, flaked almonds, hazelnuts, walnuts and/or pecans

100g sultanas

100g other dried fruit, such as blueberries, apricots, cranberries, crystallised ginger

handful sunflower seeds

handful pumpkin seeds

a couple of spoonfuls of chia seeds

a couple of spoonfuls of shredded coconut

1-2 tsp cinnamon

some nutmeg, as much as you like

125ml peanut or coconut oil (if hard, soften on a low heat)

100ml maple syrup or treacle

100ml golden syrup or honey

1 tsp vanilla



Preheat oven to 160C.

Heat the oil, maple syrup (or treacle), golden syrup (or honey) and vanilla in a small saucepan over a gentle heat.

Mix the dry ingredients, other than the dried fruit, in a bowl.  Add the syrup mixture and stir to coat thoroughly.

Spread on two baking trays lined with baking paper and bake for 15 minutes.

Stir through the dried fruit and bake for a further 10 minutes or until golden.

Serve with milk or yoghurt.

Will serve two for more than a week.

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