My quest to make more food from scratch continues. This is the most delicious toasted muesli (for those of you in the USA, it’s somewhat like Granola) and I’m completely addicted to it. I was away for two weeks recently and I craved it the whole time. So, without further ado, here it is:
- Preheat the oven to 300F degrees.
- Put 5 cups rolled oats into a large bowl. Add 1 cup unsalted sunflower seeds, 1 cup slivered almonds, 1 cup bran, 1 cup shredded coconut and 2 tablespoons sesame seeds. Stir to combine.
- Heat 3/4 cup honey (mia note: I used some of my crabapple syrup) and 4 tablespoons vegetable oil in a saucepan over low heat. Pour the warm mixture over the dry ingredients and stir until they are well coated.
- Spread the mixture on two (rimmed) baking sheets and bake for 30 minutes, stirring occasionally. Remove from the oven and allow to cool.
- Add 1/4 cup finely sliced dried apricots, 1/4 cup finely sliced dried apples and 1/4 cup finely sliced dried peaches (mia note: I used raisons and dried persimmon from a friend). Toss to combine. Store the muesli in an airtight container.
- Makes 12 servings.
- The Essential Guide to the Kitchen by Michele Cranston (Whitecap, September, 2005)
UPDATE: I’ve been informed that the calorie content of said muesli is ginormous, so please eat responsibly. I don’t want to be blamed for wider behinds. I usually modify mine to have less honey and oil than the recipe.