Toasted Muesli


Ok, so I know I raved about avocado on toast being the best breakfast ever, and yes, I still stand by this. However,  one cannot be eating the same thing every damn day, so every now and then I like to change it up with a nice bit of toasted muesli. But not that horrible store-bought sugary shit, no thanks — not when it’s so easy to make your own.


You can customise this “recipe” as much as you like; there are no rules here my friends. Try mixing it up with different dried fruits / nuts etc. until you’ve created a signature blend that you’re proud to call your own. Or, if you can’t be bothered with any of that, feel free to plagiarise my version! You’ll need:

4 cups rolled oats
1 cup shredded coconut
100g flaked almonds
1/4 cup vegetable oil
1/4 cup honey
1 1/4 cups dried fruit (I’ve used apricots & currants)

Preheat your oven to 180ºC.

On a large baking tray, combine the oats, nuts and coconut and put aside. Next, combine the honey and oil in a small saucepan, stirring over a gentle heat until the honey dissolves. Pour this mixture over the oats, nuts and coconut, and give it a bit of a stir so that everything is lightly coated.

Place the tray into the oven, but don’t just wander off — you’ll be needed for stirring duties. Allow to bake until golden (about 15-20 mins), stirring regularly so that the toastiness is nice and even.

Once the oats are nice and brown, remove from the oven and allow everything to cool. Once cooled, dice up your dried fruit (if necessary), and combine with the rest of the ingredients. Mix well, then transfer to an airtight container where it should happily keep for 2-3 weeks.

Serve it up with some fresh fruit, milk and/or yoghurt and have yourself a jolly good day.



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