Toasted muesli is commonly made with oil and sugar. Not this version! Thanks to coconut cream and brown rice syrup (low GI, a little processed yes, though much better than sugar!)
My husband Ben loves toasted muesli! He used to live off of Weetbix prior to meeting me! Once I came on the scene the Weetbix became organic Weetbix lol!
Feel free to add desiccated coconut, other dried fruit.. whatever you fancy really!
- 750g rolled oats
- 1/2 cup coconut cream
- 1/4 cup brown rice syrup
- 1/2 cup roasted almond and sunflower
- 1/2 cup organic or Australian sultanas
- 6 dried figs
- 1/4 cup dried apricots (preferably sulphur-free)
- 1 tsp cinnamon
- 2 cups rice flakes (or organic corn flakes)
If your nuts are raw, roast in the oven 8 minutes, 145 degrees C (feel free to roast more nuts and store in an airtight jar or container).
Place oats into a large bowl. Pour coconut cream and brown rice syrup over oats. Mix well.
The mix should be slightly wet. Add a little water or more coconut cream if too dry. Sit for 10 - 30 minutes.
Line a large shallow tray with baking paper (if you roasted your own nuts use the same sheet). Place tray in the oven.
Heat oven to 125 degrees C. Roast for 1 hour 20 minutes, or until golden and crispy.
Meanwhile, chop figs and apricots into small pieces. Add nuts and seeds, sultanas, figs, dried apricots and rice flakes into a large bowl. Separate dried fruit if clumping together
Add cooled toasted oats to your bowl and stir until well.
Store toasted muesli in an airtight container or jar.
Serve with your choice of plant milk, add fresh fruit if you like. Enjoy!