Toasted Muesli (low sugar) Recipe

Toasted Muesli-11

Who doesn’t love a nice bowl of crunchy cereal in the morning? I used to eat cereal most mornings when I was growing up, then stopped eating it when I realised how loaded with sugar it was. I tried searching the shelves in the grocery store for a cereal that was packed with goodies and lacking the unnecessary added sugar, and I’d be left with something reminiscent of cardboard, or a box that I’d have to write up a budget to buy!  It shouldn’t be so difficult to enjoy a nice bowl of cereal that isn’t doing more harm than good.

And now it’s not.

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This recipe has nuts, seeds, coconut, belly-loving oats and puffed millet.

Feel free to experiment with different kinds of nuts or seeds to find the combination that works best for you. I use either sliced almonds or chopped walnuts, and sunflower seeds with mine. Likewise, I sometimes use both a mixture of quick oats and regular rolled oats to give some different size and texture to it.

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Millet is more commonly known as a birdseed (don’t click away just yet!) but it’s actually packed with fiber, protein and magnesium and a decent amount of good plant fat. Puffed millet is cheap to buy, although may be more difficult to find depending on where you shop. I buy mine from wholesale health stores (Bin Inn for us New Zealanders, just a few dollars for a big bag). If you can’t find it feel free to substitute with another puffed grain, such as puffed quinoa or puffed brown rice to maintain the awesome difference in texture.

This toasted muesli is also incredibly easy to make! Simply throw all your dry ingredients onto a large baking tray, separately mix together the oil, maple syrup and vanilla, mix it well with your dry components and bake until goldenToasted Muesli-3!

 

 

 

 

 

 

 

 

 

Don’t be alarmed like I was when your cereal smells like olive oil before you bake it. The smell goes away and you won’t end up eating a sad bowl of olive oil flavoured cereal, I promise! Instead, after baking, the gorgeous aromas of the maple syrup, vanilla and cinnamon meld with the toasted oats, nuts and seeds and you’ll have to stop yourself from eating spoonfuls of it straight from the tray (trust me, the full batch never makes it to the jar every time I make this.)

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After you’ve baked your muesli and nibbled away at enough to satisfy your efforts, it’s important to let it cool down completely before storing it. Warmth = condensation = moisture = mouldy cereal that you can’t enjoy. Bummer. Once it’s completely cool store it in a 1 Litre mason jar or other suitable air-tight container with a 1 L capacity.

And, if you’re feeling extra indulgent you can add some yummy extras while it’s cooling such as a handful of cacao nibs (a new favourite of mine) or chopped dried fruit. Just remember that dried fruit is loaded with sugars so if I add it, I’ll chop the fruit extra small so I add less overall but still get some in every mouthful.

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This recipe makes 1 Litre of cereal.  I haven’t provided a number of servings for this recipe because I know that it won’t be accurate for all of you! Have any of you actually measured how much cereal you get if you eat “1 serving” from a box of cereal? It’s tiny!!  Plus there’s so many more ways to use cereal that aren’t just eating it in a bowl with milk, like a delicious topping for a smoothie bowl.

In all honesty I don’t know exactly how long this will last, but I store mine in a glass mason jar in the cupboard, and I’ve had batches last a couple of months (without being gobbled up first), and it hasn’t lost its crunch or deliciousness, so I’d recommend using common sense when it comes to storing it, and check that it’s not stale if you’ve had it for more than a couple of months.

Toasted Muesli (low sugar) Recipe
 
Author: 
Recipe type: Breakfast Cereal
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Dry Ingredients:
  • 2 cups rolled oats
  • 1 cup puffed millet
  • ½ cup shredded, flaked, or desiccated coconut
  • ½ cup chopped nuts (I like to use sliced almonds or chopped walnuts)
  • ½ cup sunflower seeds
  • ½ teaspoon ground cinnamon
  • small pinch of salt
  • Wet Ingredients:
  • 1 teaspoon vanilla essence
  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
Instructions
  1. Preheat the oven to 150 degrees Celsius (or 300 Fahrenheit).
  2. Mix together all dry ingredients onto a large baking tray. The tray doesn't need to be greased.
  3. Mix together the wet ingredients in a small bowl.
  4. Pour the wet mixture over the ingredients on the tray and mix it all together.
  5. Spread it out into an even layer and put in the oven.
  6. Bake for 20 to 30 minutes, mixing every 10 minutes and more frequently towards the end to make sure it doesn't burn.
  7. Cool completely then store in a 1 Litre container
Notes
Feel free to experiment with different kinds of nuts and seeds to try the flavour combination that works best for you.

The beauty of this recipe is that it’s so simple to tweak to perfectly suit your individual tastebuds and finally have a budget friendly cereal that isn’t loaded with sugar!

Let me know what you love in your cereal!

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