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Home-made toasted oat muesli

Description

At a glance
Nutrition rating
Low fat
Diet/Low kilojoule
Healthy heart
Low GI
High fibre
Diabetes friendly
Allergy/intolerance
Gluten/wheat free
Egg-free
Makes
1 kg (20 serves of 1/2 cup)

If you enjoy muesli (as I do), you'll love this crispy version that gets baked in the oven.  No added fat of any kind. Lots of variations from different seeds, nuts or dried fruit.

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Ingredients

2 cups rolled oats
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup slivered almonds
½ cup raw psyllium (optional - see note)
½ cup sultanas
¼ cup chopped dried apricots
¼ cup currants

To serve:
milk or yoghurt
sliced rockmelon or banana

 

Methods/steps

1. Place oats, seeds and almonds on a large baking tray and spread out in an even layer. Bake in a hot oven 200°c for 5 minutes. Turn over and leave for a further 5 minutes or until golden around the edges. Take care not to burn.

2. Turn into a large mixing bowl and leave to cool. Add remaining ingredients and mix.

3. Serve with milk or yoghurt and sliced rockmelon or banana.

 

Additional Tips

Note:
You can buy psyllium flakes from a health food shop. It looks like soft wheat bran but is a gluten-free source of soluble fibre. Like oat bran, it is effective at lowering cholesterol. And it's an excellent laxative if you're troubled by constipation. Adding some to muesli is the best way to 'disguise' it and keeps you regular.

Variation:
*Use 1 cup mixed fruit medley in place of the sultanas, apricots and currants. Or 1 cup of whatever dried fruit you have at home
*Add ¼ cup linseeds
*Add ¼ cup chopped walnuts or pine nuts or other nuts for a different flavour

Preparation time: 12 mins Baking time:  10 mins

Recipe from Eating for the Healthy Heart by Catherine Saxelby. To find out more, click here.

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