Go Back

A Simple Toasted Muesli

Prep Time 7 minutes
Cook Time 30 minutes

Ingredients

  • 2 cups Rolled Oats or Flaked Quinoa
  • 1 cup Shredded Coconut
  • 2 tbsp Coconut oil
  • 2 tbsp Rice Malt Syrup or to taste
  • 1 cup Puffed Rice
  • 3/4 cup Puffed Quinoa
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Pepitas pumpkin seeds
  • 1/2 cup Flaked Almonds
  • 1/2 cup whole almonds chopped
  • 1/2 cup mixed nuts chopped hazelnuts, macadamia, pistachio

Instructions

  • Preheat oven to 160C (fan forced).
  • In a baking dish combine oats and coconut.
  • Add the coconut oil and rice malt syrup and place in the oven for 5 minutes. Remove and evenly mix the oil and syrup through the oat mix. (this is easier to do once the oil and syrup have melted)
  • Place back into the oven, stirring frequently until evenly toasted and lightly browned all over, approx 30 mins.
  • Allow to cool in the baking dish.
  • Meanwhile in a bowl combine the remaining ingredients, adding the oat mix once it has fully cooled. Mix to evenly distribute.
  • Store in a glass jar or brown paper bags.

Notes

This recipe can be doubled or tripled, with out any extra effort.
If you are sensitive to oats use instead a combination of flaked quinoa and rolled rice. Pre soak each, in water or fruit juice for 15 minutes before starting the recipe.
Olive oil can be used instead of the coconut oil.
Honey, Maple syrup, agave Nectar, golden syrup or date syrup are all great substitutes for the rice malt syrup.
Rice malt syrup and coconut oil, puffed rice are all available from major super markets, health food stores and online.
Puffed Quinoa is available from health food stores and online.
Any combination of nuts or seeds will work in this muesli, not a fan of pistachios, no problem use walnuts or cashews instead.
If you are adding dried fruit to your muesli, add them in at the last step.