lo’s toasted muesli | with cashews + cranberries

I’ve gone to make my own toasted muesli so many times but have always put it in the too hard basket; too much hassle (or is it hastle? I don’t know.) I never seem to have any of the long list of ingredients you see in so many cookbooks. I went through a stage of making bircher muesli all the time (get my recipe here) but it’s only until recently that I’ve started to make my own toasted (should really be called roasted) version.

Hands up if you’ve got leftover rolled oats in the pantry from making Anzac biccies last week? Yep – then give this recipe a go. It turns out I was wrong; it’s not hard to make at all. It’s easy peasy, so much nicer than the stuff you get at the supermarket and tastes delicious. And the best thing about this one is – there’s only four ingredients.

As with most of my recipes, you can throw a bit of this or that in depending on what you’ve got in the pantry. No cashews? No worries. Throw in almonds instead. No peanut oil? Use vegetable. No dried cranberries? Have you got sultanas? You get the gist. A couple of spoonfuls of this, thrown together with a dollop of natural yoghurt, a few berries and a splash of milk is just heaven. Such a good way to start the day.

lo’s toasted muesli | cashew + cranberry

Lo’s tips

  • Do you like bircher muesli as well? If the answer’s yes – throw some of this toasted muesli in to a glass with some yoghurt and frozen berries and whack it in the fridge overnight. Boom. Breakie done.
  • Use baking paper so that the muesli doesn’t stick to the baking sheet.
  • Some of this in a glass jar would make the nicest gift. Note to self.
  • It’s also a great thing to make with the kids. Miss Primrose was “cooking, cooking” whilst stirring the oats and cashews for ages.
  • Make sure you store in an airtight container to keep it fresh for longer.
  • Be ever so careful not to burn it. It’s important to give it a bit of a stir around a couple of times throughout the cooking process so that it cooks evenly. And watch it closely as everyone’s ovens are different.
  • Oh and one more thing – by all means you can throw in a combination of nuts and seeds as well if you like. There’s no real rules here.

    3 x cups of rolled oats
    A good handful of unsalted cashews (or substitute for other nuts such as peanuts, almonds, macadamias or pecans)
    2-3* tablespoons of golden syrup (substitute for honey)
    1-2* tablespoons of peanut oil (substitute for vegetable oil, canola oil or even olive oil)
    A good handful of dried cranberries
    Natural yoghurt and fresh or frozen berries, to serve

*enough to completely coat the oats and nuts.

  • Throw the oats and nuts in to a large mixing bowl and set aside.
  • Heat the golden syrup and oil in a small saucepan for a couple of minutes just so that it’s nice and runny.
  • Pour the liquid over the dry ingredients and combine.
  • Spread out over a large baking tray that’s lined with a sheet of baking paper (I realise this picture is without the paper as I had run out of it at the time of photographing).
  • Throw in to a low oven (about 170 degrees) and cook for about half an hour, taking it out and giving it a good stir every ten minutes or so. This is so that it cooks evenly (you’ll probably find that the oats on the outside cook quicker than they do in the middle). You want it to be nice and golden (but don’t let it burn).
  • Let the museli cool on the tray, then throw back in to the mixing bowl, stirring through the cranberries. Transfer to an airtight container (I use a glass jar) and you’re good to go.
  • Serve with a good dollop of natural yoghurt (I prefer natural to a sweetened yoghurt as the museli is sweet enough) and some berries and milk.

Simple and delicious.
Perfect for those little kitchen helpers.
Make sure you move the museli around a couple of times throughout the cooking process, as it will help it cook evenly.
Golden and crunchy.
Beautiful flavour combo; but be creative!

Would love to know what you think!

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