Equipment
Baking tray
or Large oven-safe dish
Oven
Large mixing bowl
or Large pot
Airtight container
or Glass jar with lid
Ingredients
11 servings
Grains and Nuts
- 200 g jumbo porridge oats
- 25 g wheat germ
- 75 g barley flakes
- 50 g hazelnuts, lightly crushed
- 50 g sliced almonds
Dried Fruit
- 50 g sultanas
- 50 g dried apricots, roughly chopped
- 50 g dried figs, roughly chopped
Nutrition (per serving)
185
Calories
5g
Protein
29g
Carbs
6g
Fat
5g
Fiber
8g
Sugar
4mg
Sodium
Method
01
Preheat the oven to 160°C (325°F).
02
Spread the oats, wheat germ, barley flakes, crushed hazelnuts, and sliced almonds onto a baking tray in an even layer.
03
Toast the mixture in the oven at 160°C (325°F) for 10 minutes, shaking and turning the tray halfway through.
10mLook for: Grains and nuts are lightly golden and fragrant.
04
Remove the tray from the oven and let the toasted ingredients cool completely for 10 minutes.
10m
05
Transfer the cooled mixture to a large bowl and stir in the sultanas, chopped apricots, and chopped figs.
06
Serve the muesli with milk or yogurt, or transfer to an airtight container for storage.
Chef's Notes
- For a deeper, nuttier flavor, lightly crush the hazelnuts with the flat side of a knife or a rolling pin; avoid over-processing into a powder.
- Toasting the grains and nuts enhances their flavor and texture, but be vigilant to prevent burning, especially the smaller ingredients like wheat germ and sliced almonds.
- Allow the toasted mixture to cool completely before adding the dried fruit. This prevents the fruit from becoming sticky or tough and preserves its chewiness.
- Experiment with different nuts and seeds like pumpkin seeds, sunflower seeds, or walnuts for varied flavor profiles and textures.
- For a touch of sweetness or spice, consider adding a tablespoon of honey or maple syrup during the toasting process, or a pinch of cinnamon.
