Thursday, August 22, 2013

Honey Toasted Muesli

This is another very sustaining breakfast, packed full of goodness! As the oats are complex carbohydrates, they provide a slow release of energy over the morning. And nuts and seeds are one of the best ways to get our healthy fats!


I have made this muesli for years, and have perfected it over time... It is my husbands favourite breakfast, he is quick to grumble if it runs out!


               Oh how the smell of honey toasted muesli, wafting through the house, gets your taste buds going!

                        
                    I serve this muesli with sliced fruit, milk, yoghurt and a sprinkling of LSA and chia seeds.....


Serves 14 - 18

Ingredients:
2/3 cup pumpkin seeds
2/3 cup sunflower seeds
1/2 cup walnuts or cashews
1/2 cup sesame seeds
1/2 cup linseeds
1 cup desecrated coconut
1 cup coconut flakes
1 cup sultanas
7 cups of large oats
3 cups of quick cook oats
2/3 cup honey (or use agave nectar for vegan option)
2 tbsp coconut oil
1 cup of warm water

Method:
Preheat oven to 100°C, place all of the dry ingredients into a large roasting tin. Add the coconut oil and honey to the warm water, stir until melted. Poor this syrup evenly over the dry ingredients, and fold in until well mixed. Bake for 10 minutes, then remove from the oven and stir the mixture so that it toasts evenly. Do this every 10 minutes until it is beautifully golden brown, around 40 minutes in total. Make sure you watch it, it can burn easily! Cool completely before storing in an airtight container.

Variations: A combination of any nuts, seeds or dried fruit can be used.

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