Things I never thought I’d do: homemade museli

Never in my life did I think I’d ever bother making home made muesli. I don’t even like muesli, usually. Toasted is okay.

But this one day I ran out of breakfast cereal and gave it a go (having too much free time on my hands on that particular, unusual day. Let me say this is not a regular occurance). From that point it sort of escalated out of control and I have decided that the best way to manage the process is to just teach other people how to make their own muesli so I don’t have to do it.

My mother in particular (who doesn’t even cook, ever!) made approx 2 kilos of toasted trail mix using this method and proceeded to eat them in a week. She said it was okay because I said it was healthy (and by healthy, I meant low sugar/salt + copious amounts of oats…all of which I suspect were disregarded).

With less sugar, low salt, and much more oats (!) I guess it is pretty healthy. And not thaat hard.

Anyway, so here we go. Learn because I will only make it for you once. Or twice if you ask nicely. Or if you are planning to pay me.

*sniff* I feel so pro

Homemade toasted muesli

Adapted from various other sources on the web – there were quite a number, but special mention to the first one I found on My New Roots which provided inspiration. 

The proportions of everything are pretty fluid so change as you will. The picture above had hazelnuts, cinnamon, figs, and coconut mixed in.

2 cups rolled oats
2 tablesp honey
2 tablesp olive oil
A pinch of salt (optional)

A handful of nuts – I’ve tried hazelnut, almond, and macadamia so far.

A teaspoon of spice – I like cinnamon but anything goes. Ginger might be nice.

A handful of mix ins – I’ve tried desiccated coconut, raisins, dates, and figs to date.

Oven temperature: around 180 degrees

  1. Pour the honey into a large flat dish and melt in the oven while it is heating up. Once runny, remove from the oven and mix in the oil. If your honey is already runny then you can probably omit this step.
  2. Pour in the oats, salt, nuts, and spices and mix until well combined.
  3. Now you start your toasting: depending on how fast the mixture browns, I start by toasting it for 15 minutes and removing it to stir. I then toast for another 5-10 minutes and stir. For a large bowl you might do 15 minutes +2x 5-10 minutes
  4. Once the oats are nice and golden all over, throw in the mix ins. These go in late because they can dry out or burn easily. Stir in and toast for another 5 minutes.
  5. Wait until it cools thoroughly before storing in an airtight container.
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