I’ve always been a fan of toasted muesli (who can resist that golden crunch!?) but at the same time, I’ve felt rather guilty since I was alerted to the extremely high sugar content. Throughout the summer months, a nice cold bowl of yoghurt with muesli is my go-to breakfast but I wanted to find a healthier option. After hours of searching for the perfect recipe, I came across this recipe for healthier toasted muesli which ticked all the boxes. This recipe doesn’t compromise the irresistible golden crunch that is toasted muesli but the best part is that this muesli doesn’t contain anywhere near as much sugar as supermarket toasted muesli. The secret you may ask…..Apple Juice! This secret weapon gives the muesli a gorgeous golden hue and subtle sweetness which, in my book, is just perfect! I adapted the recipe to include a wider range of seeds such as Flaxseeds which are an excellent source of omega 3, as well as antioxidant-packed cranberries. Just for that extra boost, I also added a drizzle of honey. This recipe makes a little over 6 cups of toasted muesli so safe to say I’m all set for breakfasts for the next couple of months paired with vanilla yogurt and a range of fresh fruit and coulis.
300g wholegrain rolled oats
110g raw macadamias, roughly chopped
125g sunflower seeds
50g shredded coconut
40g sesame seeds
30g linseeds (flaxseeds)
¾ cup apple juice
2 tablespoons vegetable oil
1 tablespoon honey
60 grams dried cranberries, chopped
Preheat oven to 160°C.
Line a large baking tray (with sides) with baking paper, allowing enough overhang to ensure the muesli is kept in place.
Place all the dry ingredients (except the dried cranberries) onto the tray and toss to combine.
Pour apple juice and vegetable oil over your oats and mix well. Drizzle over the honey and toss to combine through. The dry ingredients should look a bit ‘moist’ once they’re fully mixed. Ensure the oats are spread evenly across the tray and place the tray in the oven.
Bake for 45-60 minutes stirring frequently (every 5-10 minutes) – this is particularly important as the muesli takes on its golden appearance as the macadamias have a tendency to burn. The muesli is done when the oats have reached a light golden colour.
Let the oat mixture cool completely. In the mean time, roughly chop the dried cranberries.
Once the toasted oats are cool, mix through the cranberries.
The toasted muesli will last up to one month if kept in an airtight container. Beautiful with vanilla or natural yogurt and berry coulis. Or why not place the muesli into jars as gifts for friends and family.