Honey Toasted Muesli

This honey toasted muesli recipe was a request from the lovely Nicola Ashe. It’s packed full of health and goodness – the nuts and seeds with their protein and good fats will keep you full and energetic until lunchtime, and the honey and cranberries add a little sweetness to the mix. Serve with plain yoghurt or almond milk or even chuck a few spoons into your morning fruit smoothie.

Ingredients

2.5 cups raw rolled oats
1\2 cup raw cashew nuts
1\2 cup pecan nut halves
1\2 cup whole raw almonds
1\2 cup sesame seeds
1\2 cup poppy seeds
1\2 cup sunflower seeds
1 cups coconut flakes
1 1\2 tsp ginger powder
1\2 cup honey
1\3 cup vegetable oil
1 cups dried cranberries

Method

Preheat your oven to 160c (fan assisted if possible)
Mix everything together except the honey, oil and cranberries.
Heat the honey and oil in a saucepan until it begins to bubble and is completely runny. Mix it into the dry ingredients thoroughly, being sure to evenly distribute.
The honey and oil mixture will allow the muesli to toast better and will also stick all the small seeds to the larger nuts and oats.
Place in a large tray or two trays and put in the oven. Mix the muesli up at 5minute intervals until it is golden brown. Do not let it brown too much in the oven as it will continue to brown when you take it out.
Once it has cooled a bit, add in the cranberries and mix through.
Keep in an airtight container.

Honey Toasted Muesli Honey Toasted Muesli Honey Toasted Muesli Honey Toasted Muesli Honey Toasted Muesli

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Leave a Comment

Your email address will not be published. Required fields are marked *