Here’s a super yum Muesli recipe (and my first post!). It’s sooooo simple to make and beats any store bought brands hands down.
Gluten free with no refined sugars. I just love the hint of cinnamon, the toasted coconut flakes (which I could eat just on their own), crunchy hazelnuts and the chewy sweet raisins… Great for breakfast but also easy on the go snack.
This is my own personal combination but if you prefer, try substituting the hazelnuts for walnuts or pecan nuts… or if you have nut allergies, use a combination of powerful seeds like sunflower, chia, pumpkin, hemp or sesame seeds… instead of raisins, try dried apples, cranberries or goji berries!
Tailor make it with your favourite ingredients and you’re good to go. Just add any base like soy yogurt or almond milk and you’ve got a delicious breakfast.
It’s interesting how different cultures perceive breakfast. In Japan, they may start with soup or stir fried vegetables (very alkaline). Here in Italy, it’s common with a shot of espresso and some sugary biscuits/brioche – my friend explained that it has to do with their traditionally late dinners so they’re not as hungry in the morning. In Sweden, we tend to go for the oatmeal porridge or muesli to give us slow burning energy for the day ahead. Bring on the toasted muesli!
- 6 cups rolled oats
- 3-4 tsp cinnamon
- ⅓ cup olive or coconut oil
- ⅓ cup maple syrup
- ½ cup honey
- 1 cup of water
- 1 cup of hazelnuts
- 1 cup of coconut flakes
- ⅓ cup sunflower seeds
- Preheat oven to 150°C
- Whisk the oil, maple syrup, honey and water in a bowl.
- Combine the remaining dry ingredients in a larger bow.
- Pour in the wet mixture, stir it and put onto a lined baking tray.
- Bake for approx. 30 mins, stir every 10 minutes to get an even colour.
- Let it cool to get crunchy before storing in an airtight container.