N&B Organic Homemade Seed and Nut Toasted Muesli
This is N&B's take on homemade organic muesli. This is as simple as it gets, is a lot more cost effective than the health food or gourmet store purchased muesli, and may be adjusted to your own taste.
I like to make this large quantity and it usually lasts a week feeding our family of 6. Too often I see beautiful recipes that require a lot of love and care to prepare, and I imagine are equally as delicious, but the serving quantity is for 2-4, and I just think "hmmmm.... this is just not going to work for feeding my family, it will be inhaled in 30secs". Equally and just as important we do not have muesli every morning, variety is the key to a healthy and sustainable diet, but having some muesli on hand i find useful for those mornings when everyone is going in different directions and a cooked breakfast is just not going to happen.
You should not need the same amount of muesli in your morning bowl as you would normally have with boxed cereal. This recipe has complete protein with a mix of nuts and seeds, and some healthy fats with coconut oil. Top the muesli with a spoonful of natural yoghurt and some seasonal fruit and berries and your choice of milk and you are ready to go for the day.
I hope you enjoy N&B Muesli!
Base Ingredients - adjust to your needs & all ingredients are organic where possible
6 cups rolled oats
1 cup quinoa flakes
1 cup desiccated coconut or coconut flakes
1/4 cup pumpkin/pepita seeds
1/4 cup sunflower seeds
1/4 cup flax seeds
1/2 cup chopped almonds/cashews/macadamia nuts (your choice)
1/3 cup raisins/currants (optional)
1/3 cup coconut oil
1/4 cup honey/maple syrup/rice malt syrup
1 tsp ground cinnamon
Warm over to 120-150 degrees celcius
Mix all dry ingredients EXCEPT dried fruit in a large bowl
Gently warm and melt coconut oil, honey and cinnamon in a small saucepan (dont boil) and then mix through dry ingredients.
Spread evenly onto at least 2 baking trays lined with baking paper.
Place in oven for approx 10-15 mins. Keep a close eye as the time will depend on your oven and your desired level of crunchiness and brownness that is individual to you, and you don't want to burn the whole lot.
Allow to cool and then mix through dried fruit and store in a sealed container.
I reuse the same baking paper every week minimising waste.
There is much debate about oats being a gluten free grain. Barley and rye all contain a protein that is not dissimilar to gluten and may cause the same digestive problems. Oats have a protein avenin that is not as similar to gluten however the oats may be contaminated due to being grown in close proximity to wheat, barley or grain. Therefore this may not be considered a gluten-free recipe, and is not a paleo recipe due to grain content. Simple remove the oats and add more quinoa flakes and adjust other quantities as you need if this is what you desire.