This toasted muesli recipe is a nourishing and delicious breakfast or snack that my whole family love. I change it up every now and then with different types of nuts or fruit. You could grate in some apple or use sulfur-free dried apricots instead the dates.
Another step I take to make this muesli even better for you (and your gut) it to activate the nuts and seeds first. Now, before you get all “what’s she on about…activating what??”, activating the nuts and seeds is really easy and makes them a lot easier to digest. Soaking helps to break down the phytic acid (the nuts defence chemical if you like) which means that the nutrients in them can be more easily absorbed.
To activate them, all you need to do it soak them in a bowl of water and salt for between 3-14 hours, then spread them on a baking tray and pop them into a very low oven (65 degrees C) for about 12-24 hours. Here’s a great breakdown of how long the different nuts and seeds need to be soaked for from Move Nourish Believe.
Now for the recipe!
- 2 cups mixed almonds, hazelnuts, macadamia and brazil nuts
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup hazelnut or almond meal
- 1 cup desiccated coconut, unsweetened
- 1/2 cup melted coconut oil
- 5-6 tbsp honey, rice malt syrup or real maple syrup
- 1 tsp vanilla extract
- Preheat oven to 165C
- Add whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs.
- Mix processed nuts and all other ingredients in a large mixing bowl. Use a wooden spoon or a spatula to break down the clumps, which will form when coconut oil and honey come into contact with dry ingredients.
- Line a baking tray with baking paper and spoon the mix into a tray and flatten with a spatula.
- Bake for 18-20 minutes in total or until golden brown on top. Make sure to mix through at a 10 minute point to expose more of the muesli to the heat.
- Remove and let it cool completely. You can even refrigerate it for 10 minutes, this solidifies coconut oil and honey in it.
- Break into crumbs and pieces using your hands or a spoon. Transfer to an air-tight container.
- This will last in the fridge for about a week (if it doesn’t get eaten before then!)