I have finally found THE perfect recipe for toasted muesli that does not require bucketfuls of oil. Heck, they’re even better than those ones, and I’m not just saying it because it’s almost healthy! The secret ingredient, as David Lebovitz (through Nigella) rightly revealed is fruit puree. Crazy but it works. These toasted muesli, folks, are the real deal:crunchy golden, chewy, clustery and damn delicious and easy too! As with all muesli recipes, there is no actual recipe to follow, you are free to substitute/add in anything you want, as long as you have the right ratio of wet to dry ingredients to mix it together with. They’re completely forgiving, so basically all you need in your pantry are old fashioned rolled oats. I ran out of honey and substituted in some maple flavoured syrup and some homemade caramel sauce just for the fun of it, and they still turned out fab.
So ditch those packaged toasted muesli varieties, try this one. Especially these ones with a tropical twist to it. Instead of applesauce, I’ve mashed up a large banana, without really thinking much about it, but oh the banana taste really does come through in the end and it’s sooo good- it definitely added alot of flavour into the muesli. However, if you don’t particularly like bananas, you could put in the applesauce or any unsweetened fruit puree like pears etc.
I’ve got so many other posts waiting to be written but I don’t think it’s possible to post up anytime soon as a result of hsc commitments. Restaurant reviews and cookbook review of Eleven Madison Park- The Cookbook! Yes, it has finally arrived in the mail, and it’s gorgeous… But more on it later!
So here goes the recipe. Remember that you don’t have to follow each ingredient to the t, be creative and just chuck in whatever you have in your pantry or according to your taste. I can’t wait to make more variations of toasted muesli- they’re so versatile and make a very satisfying breakfast with yoghurt and berries or milk.
1/2 cup sweetened shredded coconut
1/3 cup untoasted sesame seeds
1 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup or maple flavoured syrup or honey or a mix
1 tablespoon vegetable oil
1. Preheat the oven to 150C. Line a large baking tray with parchment paper. Set aside.
2. In a large bowl, combine ingredients from oats to sea salt.
3. Warm the fruit puree with the syrup, honey, and oil in the microwave for about 20 seconds
4. Mix the wet mixture into the dry ingredients until thoroughly dispersed. Spread onto baking tray
5. Bake the granola for about 40 minutes, stirring every ten minutes, until the granola is deep golden brown. (It will crisp up upon cooling so don’t worry if it still looks like on the wet side when you take it out)
6. Remove from oven, then cool completely.
7. Stir in dried fruits and cornflakes. Store the granola in a large, airtight container. It will keep for up to one month.
|Extra add-ins after baking|
|Mix it in real good|
|This has got to be one of my favourite shots to date. The colours are just gorgeous…|
|My breakfast everyday for the next few days if it can last that long undevoured by my sister and I.|
I can’t stress more about the fact that it is imperative that you make these for yourself tomorrow, or today/night. And I’ve also got instagram too so if you want, you can follow me- my username is irenecreme. You can now also subscribe through bloglovin. See you soon!.