Healthy roasted muesli
I loved my original muesli a lot. So much so that I’ve eaten it every day I’ve been at home since July 2013 when I posted the original recipe.
Whilst it’s absolutely gorgeous and filling, it does work much better with yoghurt than with milk/almond milk in my opinion as there’s not a lot of crunch beyond the nuts. Therefore I wanted to try to roast it and most recipes I found had a lot of oil and honey and or syrup in it. I’m sure it’s very tasty but it’s also far from healthy. This is the best I could do, I still added honey but nowhere near as much as other recipes. The result is a crunchy sweeter muesli but still healthy.
The basic recipe is almost the same as the original:
- 300g Wholegrain Rolled Oats
- 100g Pepitas (Pumpkin seeds)
- 100g Sunflower seed
- 100g Linseed (flax seeds)
- 100g Black Chia Seed
- 100g walnuts, crushed
- 100g almonds, sliced
- 100g honey
- 100ml water
- 3 tablespoons ground cinnamon
- 1 tbs vanilla extract
The best thing about muesli is that there’s no set recipe really – if you don’t like something, switch it for something else!
Mix the honey water and vanilla extract in a mug and microwave until the honey has dissolved. Mix everything else into a bowl. Pour the liquid evenly over the mix.
Pour it all out on oven tray (without silver foil or anything else) on 140C for a fan assisted over. Now depending on your oven this might vary. Most other recipes I found had 180-200C which would have cremated mine. My first batch was at 160C and I didn’t check in on until after 10min and the top was burned. At 140C I still had to take it out about every 2 minutes to stir the mix to dry evenly.
The result is a gorgeous crunchy muesli that you can eat without guilt!
| Nutrition Facts |
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Serving Size 57 g
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Amount Per Serving
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Calories 239
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Total Fat 15.2g
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Saturated Fat 1.5g
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– Trans Fat 0.0g
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– Cholesterol 0mg
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Sodium 3mg
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Potassium 176mg
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Total Carbohydrates 20.1g
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– Dietary Fiber 6.7g
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– Sugars 4.8g
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Protein 8.8g
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