• Toasted muesli your way

    by  • August 12, 2012 • Breakfast, Gifts • 0 Comments

    I have always loved toasted muesli. It was always so much more satisfying then raw oats and so much more convenient then porridge. But there was always one thing that ruined it for me. Sultanas. Bleh. Who needs them?muesli served

    I mean who’s idea was it anyway to ruin such a perfect breakfast with something as ordinary and unexciting as sultanas? Or raisins? Or currants?

    As I grew up, my solution to this problem was to go through my bowl each morning, before I poured on the milk, and take them out one by one. Now this was a laborious process, but not wanting to waste them (knowing that would upset my parents) I’d put them all back in the box.Cocoa Muesli

    Of course that meant the next day I would be faced with more of them to pull out. And so the cycle continued. By the time I’d get to the end of the box, I’d almost have a pile of sultanas in my bowl. It was never ending and to tell you the truth, quite depressing.

    So, when I was older and did my own groceries I found a few brands of toasted muesli that didn’t have sultanas. It was liberating! Of course that was before I stopped eating refined sugar.Muesli Chocolate

    Once we decided to go sugar free my choices of store bought cereal were much more limited. It resulted in us making our own toasted muesli instead. Now, for the discovery of this toasted muesli alone I think it was worth going off sugar. It really is that good.

    The bonus was we could add whatever additions we want and never venture near the dreaded sultanas. Hurray! So, whatever your favourite additions or loathed ones, you can adapt this recipe to whatever takes your fancy.

    And who knew it was so easy?Muesli Honey

    Toasted muesli your way

    Serves 2 breakfast for about a fortnight Adapted from My New Roots


    4 cups rolled oats (or rolled spelt, etc)

    1 cup raw almonds

    1 cup raw macadamias

    1.5 cups flaked or shredded coconut

    4 tbsp coconut oil (melted)

    1/4–1/3 cup cold extracted honey (maple syrup would be yum too)

    4 tbsp chia seed

    Pinch sea salt salt


    1. Preheat oven to approximately 280ᵒC/350ᵒF

    2. In a bowl mix all the ingredients together (except the chia seeds) until the mixture is well coated with the melted coconut oil and honey.

    3. Line two baking trays with baking paper/parchment and place half the mixture on each tray.

    4. Bake, stirring every 5–10 mins for about 25 minutes total, or until the entire mix is golden brown. The mix is very forgiving and tastes good a little under or a little over done.

    5. Before the mixture cools too much add the chia seed and lightly mix through. When I have added the chia seed too late it tends not to stick and sinks to the bottom of the container.

    6. Cool completely, then store ready to go for breakfast.

    7. Serve with plain greek yoghurt or milk choice and slices of your favourite fruit.

    Notes and suggestions: This stores really well, we sometimes double this and make different flavours. Some suggestions are: raw cacao and cocoa nibs, cinnamon and nutmeg, walnuts (replace some of the other nuts), dried fruit (add with chia seeds after baking), maybe some vanilla bean. My New Roots has some great suggestions too!

    If you don’t have some of the ingredients just adapt them to what you do have in the pantry. Be sure to let us know how it goes.

    What would your perfect muesli have?

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