Jul 2, 2021

Nutty Muesli

Updated: Jul 8

Served with milk or yoghurt of choice and seasonal fruit, this granola makes a wonderful, quick breakfast.

Once you have made your first batch of granola, you won't go back to store-bought. Homemade is just so much better!

This granola is also much healthier than store-bought since it is made with unrefined oil and is naturally sweetened. I always keep a batch of homemade granola in my kitchen for quick, easy breakfasts.

All you need is one big bowl, a baking sheet and a bit of time to wait whilst the granola is in the oven.

That smell from the granola toasting in the oven is just heavenly! Your kitchen will smell so inviting...

THIS MUESLI IS DELICIOUS WITH

almond milk (or milk of choice) and fresh fruit
coconut yoghurt (or yoghurt of choice), fresh berries and a drizzle of maple syrup
sprinkled over your next smoothie bowl, for extra crunch and flavour
sprinkled over your porridge
sprinkled over oven-baked pears, with a dollop of yoghurt and a dusting of cinnamon
or a snack - the nuts never last long though!

THE INGREDIENTS

OATS

Using a whole-grained old-fashioned oats is heart-healthy and filling. For gluten-free option, choose a gluten-free specified oats.

NUTS

In this recipe I used a selection of nuts: cashews, macadamia, almonds and brazil nuts. You can however use any nut(s) of your choice.

SEEDS

Seeds like sunflower seeds, linseeds and pumpkin seeds are great to use and full of nutrients.

MAPLE SYRUP

Using real maple syrup (not maple flavoured syrup) will help keep this healthier. Honey will work great too.

OIL

Using unrefined oils such as coconut and extra-virgin olive oil are great to use. I personally prefer using a cold-pressed extra virgin olive oil which adds a subtle hint of coconut flavour to the granola. Using extra-virgin olive oil will make it taste a bit more savoury, but still delicious!

ORANGE ZEST

Adding orange zest adds a wonderful aromatic flavour.

COCONUT CHIPS

I love using coconut chips as they add another crunchy element and of flavour. You can use desiccated coconut flakes if you don't have coconut chips or omit if you don't like coconut.

SALT

I highly recommend adding salt. It enhances and balances the flavours.

CINNAMON

This spice adds a warming, sweet flavour to the blend.

LOVE THIS RECIPE?

Served with milk or yoghurt of choice and seasonal fruit, this granola makes a wonderful, quick breakfast.

Serves: 6 - 8 servings

Prep time: 5 min

Cooking time: 45 - 50 min

Total time: 55 min

Dietary: vegan, gluten-free option

INGREDIENTS

1 and 1/2 cup old-fashioned rolled oats, use a gluten-free specified oats for gluten-free option.
1 cup mixed nuts, roughly chopped - I used macadamia nuts, almonds, cashews and brazil nuts
2 tbsp pumpkin seeds
1/2 cup coconut chips
4 tbsp maple or agave syrup
zest from 1 orange
1/4 tsp sea salt
1 tsp ground cinnamon
2 tbsp cold-pressed coconut oil, melted

INSTRUCTIONS

Preheat the oven to 160C and prepare a baking tray.
In a large mixing bowl add the oats, chopped nuts, pumpkin seeds, coconut chips, orange zest, salt and cinnamon. Give a quick mix.
In another bowl, mix the coconut oil and maple syrup and pour it over the oats mixture.
Mix until everything is evenly coated with the coconut oil and maple syrup.
Transfer the mixture onto the baking sheet, spread out evenly and bake in the oven for 35 min.
Give the granola a stir halfway through. After 35 min give the granola a mix and bake until golden to your liking, stirring every 5 min.
Remove from the oven and let it cool completely before transferring it into an airtight container.
Enjoy as per serving suggestions above!

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