Toasted Muesli

I’ve slept terribly of late, one way or another. You’d think that eventually exhaustion would play to your advantage, but apparently not. As such I’ve become overly attached to the snooze button, which eats into valuable breakfast time. The rush hour commute is taxing enough without also being ravenous, but too many times this week I’ve found myself arriving late and disheveled, only to spend the day blinking vacantly and irritably at lecture slides whilst scalding my tongue on bad coffee.

Granola is a good speedy breakfast for such mornings, but I’m not sure of the nutritional benefits of eating sugar-coated cereal every day, even the healthier varieties. Muesli feels like granola’s less glamorous cousin, which I only started eating because keeping a discounted box of it at work saved me from hunger after my 2hr morning commutes last summer. But it’s grown on me since. I’ve even tried making variations of bircher muesli overnight, which I hope to report on soon. You can have it plain with oat milk, or even better with coconut yogurt and fresh fruit, maybe a spoonful of almond butter. Comme tu veux.

Yield: 14 cups of muesli

Ingredients:

  • 6 cups oats
  • 1 cup hazelnuts
  • 1 cup almonds
  • 1 cup pecans
  • 1 cup coconut flakes
  • 1 cup dried cranberries
  • 1 cup goji berries
  • 1 cup dried apricots
  • 1 cup raisins
  • 1 tsp sea salt
  • 2-3 tsp cinnamon, to taste

Method:

  1. Preheat the oven to 200 degrees C (fan). Lay the oats out in a large pan and dry roast for 9 minutes.
  2. Meanwhile roughly chop the hazelnuts, pecans, almonds and apricots.
  3. Add the the pecans, almonds, hazelnuts and coconut to the pan and toast for another 3 minutes.
  4. Add the fruit and cook for a final two minutes.
  5. Remove from the oven and sprinkle over the salt and cinnamon and stir to distribute it evenly. Leave to cool completely then transfer to an airtight container.

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