I recently decided to change up my craving for my homemade granola by making toasted muesli. I’m focused on reducing my intake of sugar in my diet even more. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lackluster without the shine of maple syrup.) Since plain old muesli sounded boring, I decided to toasting it. Getting a rich golden color on the oats is the key to yielding a granola-like result without oil, sugar, maple syrup or honey.
The toasted oats and seeds taste delicious with large shards of fragrant coconut and buttery macadamias. Adding fresh sliced figs and berries adds juice and a subtle sweet flavor to the mix.
Servings: 4 cups
For a delicious flavor combination, try serving the muesli with unsweetened almond or cashew milk made with plenty of cinnamon and vanilla.
½ cup raw macadamia nuts
¼ cup raw hazelnuts
2 cups old-fashion rolled oats
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
1 cup flaked coconut
Homemade nut milk or yogurt
Preheat oven to 300 degrees F.
Line two baking sheets with parchment paper. Add macadamia and hazelnuts to one tray and spread out in a single layer. Add oats, sunflower and pumpkin seeds to the other tray and spread out in a single layer. Place both trays in the oven and toast for 8 minutes. Stir mixture, rotate trays and return to oven for another 4 to 6 minutes or until fragrant and toasted.
Remove from oven, lift parchment paper and pour into a bowl to cool. Return parchment to one tray and add flaked coconut. Place in oven and toast for 5 to 6 minutes or until golden. Remove from oven and add to bowl and toss to combine. Once cool, place muesli in an airtight jar or container and store for up to 3 weeks.
Serve with nut milk of your choice or nondairy yogurt and top with figs and berries.