Toasted Muesli Recipes

TOASTED MUESLI WITH ALMONDS, COCONUT AND DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
• In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we're saving those for later.
• Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.
• Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you'll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!
• Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

TOASTED MUESLI

Steps:

• Preheat the oven to 325 degrees F. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool.
• Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

THE BEST TOASTED MUESLI

Steps:

• Place oats on an ungreased oven tray, bake in a moderate oven for about 15 minutes, stirring several times, until oats are golden brown (take care as they burn easily). Cool.
• Toast coconut, seeds and almonds on a dry frying pan, tossing to prevent burning. Cool.
• Combine all ingredients and store in an airtight container.

TOASTED MUESLI

Steps:

• Preheat oven to 325 degrees. Combine all ingredients in a bowl; mix well to coat. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring once, until oats are lightly golden, about 20 minutes. Let cool completely.

HOMEMADE TOASTED MUESLI

Steps:

• Preheat oven to 150 degrees Celsius Heat the oil and honey in small pan on a gentle heat to melt without boiling. Meanwhile, mix the rest of the ingredients in a large bowl.
• Add the oil and honey to the oat mixture and mix well to ensure even coating. Spread the mixture on a baking tray lined with baking paper
• Put in the oven for 20 mins until golden. stir the mixture every 5 mins to ensure even cooking.
• Leave to stand and cool for 15 mins then put into an air tight container and consume within 1 month

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

TOASTED SWISS MUESLI CEREAL

Steps:

• Preheat oven to 350°F (180°C).
• Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
• Add oil and honey to the bowl and stir until all ingredients are well combined.
• Pour contents of bowl unto an ungreased cookie sheet.
• Distribute contents on cookie sheet so that they cook evenly.
• Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking).
• Once baked, remove cookie sheet from oven and let the oat mixture cool.
• Once sufficiently cooled stir in the dried fruit.
• Store the muesli in an airtight container for up to a month.