I love toasted muesli for breakfast but I am constantly surprised at how unhealthy most pre-made mixes are. Not only are they packed with preservatives but they are loaded up with added sugar and fats. Even if you try and make your own, most recipe sites recommend coating your oats in honey with butter and/or oil before baking as well as including sugar in the mix.
I have developed my own delicious toasted muesli recipe that contains no added sugar or fats, other than what occurs naturally in the fruit, nuts and honey. A perfect summer breakfast that tastes absolutely delicious and will keep you going all day. And best of all it is super quick and easy to make. Yes it tastes like dessert, but it is all good for you.
This recipe is based on a single portion so multiply as required – you probably want to make at least four serves at a time. A batch will last at least 10 days in an airtight container so make as much as you are motivated to eat.
Heat the honey in a small saucepan on low and stir until it is runny, being careful not to let it boil.
Place the oats and coconut in a large bowl, pour over the honey and combine with a spatula. The smell at this point is amazing – like a big batch of fresh Anzac biscuits being baked. It will clump up a bit but persist with the spatula, boiling honey burns!
Spread the mixture evenly in a baking dish and bake for 10 minutes. Toss, then bake for a further five minutes until crisp and golden.
Allow to cool then stir through the cranberries, pumpkin seeds, chia seeds and hazelnuts and store in an airtight container. To serve top with yoghurt and stewed berries or whatever fresh summer fruits you have on hand.