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Make your own home-made toasted muesli

Just about every weekend I make a batch of natural muesli for the week ahead. It’s so easy and yet tastes so much better than any muesli you’d buy in store. Packed with loads of fruit and nuts, mine is a crunchy, chewy and sweet-tasting toasted muesli, but you can adjust the cooking time, the oven heat and the extra ingredients to come up with your own personal favourite.

Home-made Toasted Muesli

Ingredients:

  • 4 cups wholegrain oats
  • 1 cup whole almonds
  • 1/2 cup pecan halves
  • 1/3 cup sunflower/pumpkin/pepita seed mix
  • 2 tablespoons sesame seeds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2/3 cup golden syrup
  • 1/3 cup honey
  • 2 tablespoons apple sauce
  • 1 cup coconut flakes
  • 2 cups dried mixed fruit (I use a two-thirds each of dried mango, apple and cranberries)

Method:

Pre-heat oven to 170 – 180 degrees Celsius (fan-forced). Combine top 10 ingredients and spread evenly onto two baking trays.

Bake in oven for about 10 minutes; remove from oven and toss muesli on tray with spoon to redistribute, then bake for about another 10 minutes. You’ve got to keep a close eye on the muesli though, so it doesn’t burn, until at least you get the hang of this recipe and how your oven handles it.

Remove from oven, mix on tray with spoon so it doesn’t stick to tray so much. Let cool for about 5 minutes. Transfer muesli to large bowl; add coconut flakes and dried fruit. Mix to combine then store in air-tight container.

Enjoy!

I absolutely love this muesli, which I’ve appropriated from a number of recipe sources. My favourite source of inspiration in the cooking department would have to be Not Quite Nigella. However, I think I need to mix it up – has anyone got any suggestions to improve the above muesli recipe, or know of any other incredible, unusual, divine muesli recipes?

Related posts:

Porridge toppers for winter mornings

Alternative Sunday breakfast:Baked egg, ham and cheese muffins

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