I've become somewhat of an avid muesli-lover over the last couple months. It is difficult to find a store-bought muesli without consisting of unnecessary amounts of added sweetener or industrialized seed oils. In this particular recipe I use grass-fed butter to lightly toast the muesli. Grass-fed butter is filled with vitamins A, D, E, and K, and is safe to cook at 160 degrees celsius, unlike most oils. You will also notice that the amount of honey (2 Tbsp) in this recipe is exceptionally low - muesli just doesn't need much sweetener at all in my opinion.
I have been having this most mornings with thick Greek yoghurt and diced kiwi fruit. I hope you enjoy it as much as I do.
2 cup whole rolled oats (or gluten free oats)
4 Tbsp chia seeds
1 cup raw almonds, coarsely chopped
½ cup raw sunflower seeds
½ cup threaded coconut
2 tsp cinnamon
¼ cup raisins
2 Tbsp raw honey
¼ cup grass-fed, melted
- Pre-heat the oven to 160°
- Place all dry ingredients into a large mixing bowl. Stir thoroughly.
- Pour wet ingredients over the dry ingredients and mix well.
- On a lined baking tray, tip the mixture out and pat down with the back of a large spoon.
- Place the tray in the oven for 15 minutes. Stir well and return to the oven for 10 more minutes, until lightly golden.
- Leave on the tray to cool completely.
- Once it is cool, pour into a large jar.
- Store in an airtight container in the pantry for up to one month.
Feed, nourish, value yourself.