It is a funny thing about me…. I can go all over the world and be offered all sorts of amazing things for breakfast. Say in Paris, while I might start off with a croissant, I always return to my all time favourite toasted muesli. It just feels right to start the day with this fantastic dish. I eat raw muesli too. I have tried lots of bought muesli and a few recipes but this is my version. I often keep a jar on the side in the kitchen for snacking on too.
We are enjoying our holiday at Noosa and I have brought my muesli with me. It is a great breakfast for summer or winter and I’m enjoying it with mango at the moment.
Basic Granola Formula
– 280 grams or 3 cups of rolled oats
– 1/2 cup of oat bran
– 170 grams or 1 1/2 cups of roughly chopped nuts and seeds
(a mix of almonds, hazelnuts, pistachios, pecans, macadamias, cashews, sunflower seeds, sesame seeds...)
– 2 tablespoons coconut oil
– 6 tablespoons maple syrup
– 1 to 2 teaspoons ground spices. I use cinnamon, ginger, nutmeg and wattle seed for that Australian flavour.
– 5 tablespoons ground flaxseeds, soaked in 5 tablespoons hot water with a teaspoon of honey for 15 minutes.
– 1 teaspoon salt flakes
– 1 tablespoon vanilla extract
Lightly grease a rimmed baking sheet. Place all the ingredients in a mixing bowl, and stir vigorously with a fork until evenly combined.
Spread on the prepared baking sheet and place in the middle of the oven.
Set the oven on 150°C and bake the muesli, checking and moving the ingredients around every 10 minutes, until the mixture is browned to your liking. The muesli doesn’t get crisp at this stage. In my oven, it takes about 30 minutes total, starting from a cold oven.
Let it cool on the baking sheet, it will crisp up as it cools. You can add more dried fruit to it at this stage if you like.
Transfer to an airtight container. It’ll keep at cool room temperature for up to a month or so.
I also like to layer it with fruit and yoghurt for those special days.