A lot of people think toasted muesli is fattening, but this is because of the oil that is used in most commercial toasted muesli. Mine has no added oil, and no sugar either.
This is a slightly adapted version of my Toasted Muesli, and its a fantastic healthy start to the day. I’ve added some extra nutritious ingredients such as quinoa flakes and prunes just to give my system a kickstart. By the way, if you think this muesli sounds too healthy to be enjoyable, think again. I eat this most weekdays, and I never feel like I am depriving myself of anything, it really is delicious. I have mine with oat or rice milk, and a super healthy fruit like red papaya, blueberries, or kiwifruit.
I have found all of these ingredients at my supermarket, but you will also find them at health food stores.
- 2 cups puffed brown rice or kamut (if you can’t find either, use puffed corn, puffed regular rice, or any puffed cereal)
- 3 cups of organic whole oats
- 1 cup almonds, 1/3 cup linseeds and half cup sunflower seeds ground together in a food processor (or use 1.5 cups LSA mixture)
- 1 cup pumpkin seeds (pepitas)
- 1 cup organic sultanas
- About 3/4 cup organic prunes, chopped
- 1 cup quinoa flakes
- 140 ml rice malt syrup
Preheat oven to 180 degrees.
Combine all ingredients except for the sultanas, prunes and rice malt syrup in a large bowl. Melt the rice malt syrup in the microwave until runny, and pour over the mixture, stirring with a metal spoon. The syrup will start to set, so work quickly to blend through. Don’t worry if its not perfectly coating the mixture, it will melt into it more as it cooks.
You will either need to bake this in two batches, or if your oven is big enough you can do it in two large baking dishes. Tip the mixture into the baking dish/es, spread evenly and bake for 15 minutes, stirring everything around once. Remove from the oven and mix everything around again, add the sultanas and prunes, and return and bake for another 15 minutes. Keep a close eye to make sure the mixture isn’t burning, and give it another mix around during this second 15 minutes of cooking. Remove when it looks golden.
Tip the mixture into a large airtight container, allow to cool, then seal tightly. It will keep fresh in an airtight container for several weeks.