Muesli is one of those virtuous and versatile breakfasts which is (almost) guaranteed to charm universally. When I have the luxury of eating my breakfast at home, I’m oats-only in winter and, come springtime, the oats transform into this toasted muesli.
I like to bake big batches and store in sealed containers, and as Christmas looms closer, the cranberries and cinnamon make it an edible gift, begging for cute packaging. I’ll always search for fresh, high-quality nuts, particularly macadamias for this recipe, but feel free to substitute with extra almonds, walnuts, or hazelnuts.
TOASTED MUESLI
300g rolled oats
100g pepitas (pumpkin seeds)
100g macadamia nuts
100g cranberries
40g whole almonds
1 tbs cinnamon
Pre-heat oven to 180C. Place all dry ingredients together in a large mixing bowl, stirring well to make sure the cinnamon is evenly distributed. Line an oven tray with baking paper and evenly scatter the muesli across. Bake for 10-12 minutes, stirring the muesli half way through to ensure all the ingredients toast evenly.
Allow to cool, and store in sealed containers. Served here with Greek yoghurt, blueberries and strawberries.
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Desserts photographed with Royal Albert Candy Collection – Candy Sweet Stripe & Candy Honey Bunny, available here
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