Because it was full of oats and dried fruits, I naively believed that muesli was always a healthy breakfast growing up. A tasty one no doubt, but most of the time it’s definitely not healthy. The oats and everything else within are fortified with sugar a lot of the time, and those dried fruits are probably sugar coated. Muesli in theory can be so good for us, however, when we make it fresh and don’t entertain any of the additives. I’ve always loved the smell and taste of roasted almonds and cashews, so making my homemade muesli is a bit of a treat for me, not to mention a good kick start to my day. You can play around with the ratio of oats to nuts in this recipe, in case you’d like fewer fats. I freeze this muesli and mix bits at a time into my corn flakes throughout the week. I love the roasted flavor and cinnamon seasoning of the muesli; it sure helps to make our often least exciting meal of the day something to wake up happy to!
This recipe serves four and is:
- Oats, x2 cups
- Coconut oil, ¼ a cup
- Agave syrup, x3 tblspns
- Cashew nuts, 1 cup
- Almonds, 1 cup
- Dried goji berries, 1 tblspn
- Coconut flakes or low-sugar dried fruit mix, ½ a cup
- Cinnamon, x2 tblspns
- Preheat the oven to 180 degrees Celsius.
- In a mixing bowl, add the oats, nuts, goji berries, cinnamon, fruit mix, melted coconut oil and agave syrup. Stir very well.
- Line a baking tray and spread out the mixture onto the tray as much as you can.
- Place the mixture into the oven for 15 mins, mixing everything midway to prevent burning.
- Allow 20 mins to cool then enjoy. Keeps for ~three days in the fridge, and longer in the freezer.