Why Toasted Muesli?
There are too many types of muesli on the market today.
The simple task of choosing a breakfast cereal is no longer that – simple. I have found myself on too many occasions standing in the cereal aisle for more than 15 minutes, while at home there is cupboards full of half eaten muesli.
Today there is such variety in muesli from ones with dried fruit and ones with nuts, muesli with bran and muesli with extra fibre to toasted and raw.
I realised the choice was far to big for me when I left the super market with all the ingredients to make my own, in a mission of making a muesli that was exactly what I wanted to start my day.
This is my version of toasted muesli, it is not as much a recipe but a guideline for you to be inspired to make your own.
8 cups rolled oats
5 cups coconut
1 cup sesame seeds
1 cup raw pepitas
1 cup raw sunflower seeds
1 cup hazelnuts
2 cups dried apricots, sliced thinly
1 cup currants
Preheat oven to 180 degrees Celsius. In a large baking tray place the oats. In a separate baking tray place the coconut, sesame sees, pepitas, sunflower seeds and hazelnuts. Toss to mix evenly and place both trays in the oven (if possible place the nut and coconut mixture on the bottom shelf to prevent is browning quickly).
Bake in the oven for 20-40 minutes, stirring the nuts and oats every 10 minutes after the first 15minutes. Bake until the oats and nuts are golden. While the muesli is hot, mix the oats and nuts together with the apricots and currants.
Allow to cool and store in an airtight container for up to 6 months.