Breakfast of the Month: Toasted Muesli with Coconut

by in Amy's Whole Food Cooking, July 22, 2014

muesli
In an effort to reduce sugar and sweeteners in general, I recently decided to divert my craving for granola by making toasted muesli. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lackluster without the shine of maple syrup.) Since plain old muesli was not going to suffice, I decided on toasting it. Getting a rich golden color on the oats is the key to yielding a granola-like result without oil, sugar, maple syrup or honey.

The toasted oats and seeds taste delicious with large shards of fragrant coconut and buttery macadamias. Adding fresh sliced figs and berries adds juice and a subtle sweet flavor to the mix. The muesli stores well (up to three weeks) and will see you through many mornings.

Toasted Muesli with Coconut

Makes about 4 cups

For a delicious flavor combination, try serving the muesli with homemade almond milk made with plenty of cinnamon and vanilla.

 

½ cup raw macadamia nuts

¼ cup raw hazelnuts

2 cups old-fashion rolled oats

¼ cup raw sunflower seeds

¼ cup raw pumpkin seeds

1 cup flaked coconut

To serve:

Homemade nut milk or yogurt

Sliced figs

Fresh berries

 

Preheat oven to 300 degrees F.

Line two baking sheets with parchment paper. Add macadamia and hazelnuts to one tray and spread out in a single layer. Add oats, sunflower and pumpkin seeds to the other tray and spread out in a single layer. Place both trays in the oven and toast for 8 minutes. Stir mixture, rotate trays and return to oven for another 4 to 6 minutes or until fragrant and toasted.

Remove from oven, lift parchment paper and pour into a bowl to cool. Return parchment to one tray and add flaked coconut. Place in oven and toast for 5 to 6 minutes or until golden. Remove from oven and add to bowl and toss to combine. Once cool, place muesli in an airtight jar or container and store for up to 3 weeks.

Serve with nut milk of your choice or yogurt and top with figs and berries.

Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.

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