Recipe | Sweet
Toasted Muesli

Toasted Muesli (Steven Thomas)

Great, of course. I started to make my own muesli over 20 years ago because I didn't like the amount of sugar the commercial muesli's added. And while I was about it I cut back on the amount of fat as well. Originally I micro-waved this recipe - this had the advantages that it was fast (8 minutes cooking) and I could cook the muesli in the same container I would store it in. More recently I bake it in an oven as I just don't trust the microwave anymore.

1 tablespoon butter
3 tablespoons honey or golden syrup

  • Melt in a large oven tray

4 cups rolled oats
1 cup wheat germ
1 cup coconut

  • Add and mix

  • Bake 180º C for 11 minutes (or Microwave 2 minutes on high)

[Optional] 1/2 cup malt

  • [Optional Step] Add to mixture

  • Stir

  • Bake 180º C for 11 minutes (or Microwave 2 minutes on high)

1 ½ cups nuts and seeds (Pecans, almonds, hazelnuts, peanuts, pumpkin seeds, sesame seeds)

  • Add and mix

  • Bake 180º C for 11 minutes (or Microwave 2 minutes on high)

1 cup crunchy bran flakes (San Bran or similar)
1 cup dried fruit (Apricots, Raisons, Sultanas, Dates, Pineapple, Papaya)
1 hand full of dried Banana chips

  • Add and mix

  • Bake 180º C for 11 minutes (or Microwave 2 minutes on high)

  • Continue to stir until cool.

  • Don’t put the lid on for 2 hours.

Toasted Muesli (Galit Haviv-Thomas)

My recipe was king for 20 years, but in 2005 we went to Mexico for a couple of weeks and discovered a new recipe. In Oaxaca we stayed at a charming bed and breakfast place called La Casa de los Sabores, and it truly was a House of Flavours. Each morning we were presented with a glorious breakfast from the local cuisine, including a divine granola that particularly took Galit's fancy. She particularly liked the crunch texture and the Amaranth seeds. The owner of the B&B, Pilar Cabrera, kindly gave us her recipe (Granola Las Bugambilias). The version presented here is Galit's heavily modified version.

6 cups rolled oats
1 1/2 - 2 cups amaranth *

  • Add to large oven tray
  • Bake 180º C for 15 minutes

1 1/2 - 2 cups mixed nuts and seeds (Pecans, almonds, hazelnuts, peanuts, sunflower seeds, pumpkin seeds, sesame seeds)

  • Add and mix

  • Bake 180º C for 11 minutes

1 cup mixed dried fruit ((Apricots, Raisons, Sultanas, Dates, Pineapple, Papaya), chopped small

  • Add and mix

  • Bake 180º C for 11 minutes

1/2 jar (170 grams) of runny honey

  • Pour the honey over the still hot ingredients

  • Mix well

  • Leave to cool.

  • Store in the fridge

* Amaranth was a staple in the diets of pre-Columbian Aztecs and is high in protein (15-18%). It is available in health food stores.