Learn how to make a batch of easy toasted muesli, the healthier version of granola that’s perfect for parfaits.
Are you folks familiar with muesli? If not, let me tell you about it and why you should be making this delicious alternative to granola. It’s a wonderful pantry staple and is full of all the good stuff of granola without much of the not-so-great stuff.
The major difference between muesli and granola is the raw factor: muesli is traditionally made of raw, uncooked ingredients, while granola is baked in the oven over a long period of time and has added sugars, liquids and oils. You can soak muesli overnight with milk or juice to create a funky version of overnight oats and to help with digestion.
Or you can be like me and just toast it all.
Let me be clear: this isn’t a “classic” muesli. The recipe name gives it away. It’s a quick-toasted version with only a small amount of liquid in the form of two tablespoons of maple syrup and extracts. It’s perfect for those who don’t want to eat granola but are new to muesli; a quick toast gives it a granola-like texture that makes the transition easier.
I love the combination of toasty large flake oats, delicious almonds and tiny crunches of seed. This toasted muesli is filling and nutritious thanks to the added chia seeds, pepitas and other whole food ingredients. Yum, right?
One word of warning though, folks: if you’re expecting a sweet, rich mouthful of granola, you’ll be sorely disappointed. This toasted muesli has only the slightest hint of sweetness. But thanks to its neutral flavour, it can be used in sweet or savoury meals. I like to top my plain greek yogurt with it (I’m getting away from unnecessary sweeteners and oh man it’s great), but you can also add it to a savoury-style yogurt or eat it with milk like an unsweetened cereal.
So before you pick up a $10 two-cup bag of muesli at your local grocery store, stop and make it yourself. If you have the ingredients on hand and 25 minutes to spare, you’ll be munching on toasted muesli before you know it.
- 2 cups large flake oats
- ¾ cup almonds
- ⅓ cup pepitas (green pumpkin seeds)
- ⅓ cup unsweetened coconut flakes
- ½ tbsp. chia seeds
- 1 and ½ tbsp. white sesame seeds
- ⅛ tsp. salt (I used pink himalayan salt)
- 1 and ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 2 tbsp. pure maple syrup
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- Preheat oven to 350 degrees F and take out a rectangular baking sheet; set aside.
- Using a food processor (or a mallet or can if you don't have one), break down the almonds and pepitas into smaller pieces. Pour into a large bowl.
- To the large bowl add the oats, coconut flakes, chia seeds, sesame seeds, salt, cinnamon and nutmeg. Mix well.
- In a small bowl, whisk the maple syrup and both extracts until combined. Pour into oat mixture and stir very well with a wooden spoon or your hands, until all oats are coated in the mixture. Everything should look slightly moist, not wet like granola.
- Pour out onto the baking sheet, spreading evenly with the back of the wooden spoon. Bake in oven for 15-18 minutes, stirring halfway through.
- Let muesli cool on baking sheet completely, then store in an airtight jar and keep at room temperature.
Coming next week: a review on a cookbook dedicated completely to yogurt (great with muesli, folks!) and a delicious breakfast recipe. Stay tuned!