Rated 5 out of 5 based on 1 votes
- 280 g or 3 cups of rolled oats
- 1/2 cup oat bran
- 170 g or 1 1/2 cups of roughly chopped nuts and seeds (a mix of almonds, hazelnuts, pistachios, pecans, macadamias, cashews, sunflower seeds, sesame seeds...)
- 2 Tbls coconut oil
- 6 Tbls maple syrup
- 1 x to 2 teaspoons ground spices. i use cinnamon, ginger, nutmeg and wattle seed for that australian flavour
- 5 Tbls ground flaxseeds, soaked in 5 tablespoons hot water with a teaspoon of honey for 15 minutes
- 1 tspn salt flakes
- 1 Tbls vanilla extract
Lightly grease a rimmed baking sheet. Place all the ingredients in a mixing bowl, and stir vigorously with a fork until evenly combined.
Spread on the prepared baking sheet and place in the middle of the oven.
Set the oven on 150°C and bake the muesli, checking and moving the ingredients around every 10 minutes, until the mixture is browned to your liking. The muesli doesn’t get crisp at this stage. In my oven, it takes about 30 minutes total, starting from a cold oven.
Let it cool on the baking sheet, it will crisp up as it cools. You can add more dried fruit to it at this stage if you like.
Transfer to an airtight container. It’ll keep at cool room temperature for up to a month or so.
I also like to layer it with fruit and yoghurt for those special days.
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That looks and sounds GREAT. To veganise it I would use COYO yoghurt … thats the best yoghurt ever